Kiwi Jam for Winter

Cooking method

1. Step 1:

   

   How do you make kiwi jam for winter? Gather your ingredients. Choose medium-firm kiwi — overly soft fruit may be spoiled. There shouldn't be any dark spots on the surface, and be sure to give them a sniff: a wine-like smell means they've gone off. Peel as much kiwi as you need for the jam.

2. Step 2:

   

   Cut the peeled kiwi into cubes and put them in the pot you'll make the jam in — a non-reactive (not aluminum) pot is best.

3. Step 3:

   

   Cover the kiwi with sugar and shake the pot so it coats all the pieces evenly. Leave the fruit like this for a few hours, until the kiwi releases its juice — overnight is best.

4. Step 4:

   

   By then, enough juice should have collected to make the jam.

5. Step 5:

   

   Set the pot over low heat and bring everything to a boil. Cook for a couple of minutes, then turn off the heat. Let it cool to room temperature (or at least to lukewarm).

6. Step 6:

   

   Then fish out all the kiwi pieces — a slotted spoon makes this easy — and set them aside for now.

7. Step 7:

   

   Bring the remaining syrup back to a boil and cook over low heat for 30 minutes, until it thickens. Skim off the foam as it forms — you don't want it.

8. Step 8:

   

   Wash and dry the lemon, cut it in half, and squeeze out the juice. Add it to the boiling syrup. Then return the kiwi to the syrup, bring it to a boil, and cook everything together for 3–5 minutes.

9. Step 9:

   

   Sterilize the jars and lids you've prepared. For how to do that, plus other canning tips, see the end of the recipe.

10. Step 10:

    

    Ladle the boiling-hot jam into the prepared jars and seal them. Wrap the inverted jars in a blanket and let the jam cool that way. Then store it somewhere cool until winter. Enjoy your winter teatime!