Kiwi jam without thickeners scented with orange, a jam with a somewhat peculiar taste, with a perfect balance between sweet and tart. This kiwi jam will captivate the palate of fruit enthusiasts and those who don’t love overly sweet jams. With jams, even with this one, you won’t be able to get your fill of vitamin C, as you know, being thermolabile, it will be practically destroyed during cooking. However, the slightly laxative properties due to the presence of seeds will be retained. So make a good stock of it and eat a nice spoonful for breakfast to take advantage of this property. It’s excellent spread on bread or even to fill a sweet tart. If you like savory pairings, it will pair beautifully with flavorful cheeses. I prepared it with my magical Thermomix, but if you don’t have one, you can cook it traditionally in a high-sided saucepan and give it a quick blend at the end with an immersion blender.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Cooking time: 1 Hour 10 Minutes
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 2.2 lbs kiwi (already peeled. About 3.3 lbs of fruits with skin)
- 1 orange (the juice)
- 1 apple
- 14 oz sugar
Tools
- 1 Food Processor Thermomix
- 3 Jars
- 1 Knife
- 1 Spatula
Steps
Peel all the fruits, kiwi and apple, and cut them into large pieces, place them in the perfectly clean and odorless mixing bowl.
Add the sugar and orange juice. Close the lid and activate for 30′ at 194°F, at speed 2. Cover the hole with the inverted basket to prevent splattering.
After half an hour, during which the liquid will have evaporated a little, you can raise the temperature to 212°F and continue cooking for another 30′. Always with the inverted basket on top, instead of the cap.
Open the lid and check. Another ten minutes on Varoma might be necessary, still at speed 2, to reach the desired density. I don’t recommend chopping the kiwi jam at a higher speed to keep the seeds whole.
Transfer the jam while still hot into clean and sterilized jars, close the lids and turn them upside down until completely cooled.
The preparation is the same, put all the ingredients in a high-sided saucepan. Avoid filling the pot too much because the cooking liquid would splash out during boiling. Cook, stirring occasionally with an odorless wooden spoon, and blend a little with an immersion blender. When it reaches the desired density, transfer it into clean jars.
My Advice
To check the right density of the jam, put a few drops on a small plate. If after a couple of minutes it doesn’t slide when tilted, it has reached the right cooking degree.
I store my jams in the refrigerator for a few months without problems. Being low in sugar, they would otherwise risk spoiling. If you want to make a good stock and store them at room temperature, you will need to increase the amount of sugar.
FAQs (Frequently Asked Questions)
Can I replace the orange with lemon juice?
Yes, of course
Can I avoid adding the apple?
You can skip the apple, which is very rich in pectin and will work as a natural thickener. The Kiwi jam will still be good, but a little less dense.
