Step-by-step recipes for delicious and incredibly beautiful kiwi jam for the winter

Tropical fruits are suitable not only for eating fresh or decorating desserts, but also for homemade preserves. These preserves work well even if they've become overripe, bruised in transit, or lost their marketable appearance, but still retain their quality. We suggest surprising yourself and your guests with exotic kiwi jam, unique and easy to make.

Cooking Features

If you follow these simple rules, kiwi preserves its nutritional properties and color during cooking. The finished jam is emerald, just like the fresh berries. This unusually beautiful treat will surprise guests and add variety to even the simplest tea party.

Kiwi pairs well with more common jam ingredients. It's especially delicious with apples, lemon, or orange. It's important to carefully select the fruit, follow the recipe's proportions, and follow the cooking time to ensure the finished product is both delicious and appealing!

How to choose kiwi for making jam

One of the advantages of making "Chinese gooseberries" is that both overripe and unripe berries can be used. They are often sold packaged in plastic containers, preventing buyers from objectively assessing the fruit. Fortunately, all fruits can be canned.

If they're too hard and not sweet, the jam will have the consistency of individual chunks in a liquid syrup and a rich green hue. Soft, overripe ones are best cooked with citrus fruits—the result will be a smooth, thick jam with a pleasant tartness.

Only berries that have begun to spoil are unsuitable. Very soft, damaged areas should be removed before harvesting.

Kiwi jam in a slow cooker: step-by-step instructions

This is how you can prepare a simple treat using a multifunctional assistant.

You will need:

• 1 kg kiwi;
• 700 g sugar;
• 200 ml of water;
• lemon optional.

Preparation:

• Peel the kiwi and cut into slices or circles. Wash the lemon thoroughly and cut it in the same way.
• To make sugar syrup, combine sugar and water in a multicooker bowl, select the "Cook" mode, bring to a boil and cook without stirring until the mixture begins to thicken.
• Add the fruit to the boiling syrup, stir gently, and set the heat to "Stewing." Once the mixture comes to a boil, simmer for 15 minutes.

• Turn off the multicooker and leave it with the lid closed for 6-8 hours, or overnight.
• Bring to a boil again using the "Stewing" setting, then simmer with the lid off for 10-20 minutes. The longer you simmer, the thicker the finished jam will be. Keep in mind that it will thicken further as it cools.
• The hot mass is ready for rolling.

A simple recipe for jam for the winter

Ingredients:

• 2 kg kiwi;
• 1.5 kg of sugar;
• a pinch of citric acid.

Preparation:

1. If the peeled fruit is firm enough and holds its shape well, cut it into slices and sprinkle with lemon juice (or sprinkle with acid powder).
2. If the fruits are soft, you can make a smooth jam. To do this, cut each one into several pieces and blend them. Add sugar and citric acid (or juice) to the resulting mixture, and mix well.
3. Bring the fruit and sugar mixture to a boil and simmer for 10 minutes. Cool at room temperature for 4 hours, then reheat and simmer for 8-10 minutes.
4. Pack and roll into jars.

Kiwi jam with lemon

For a more pronounced citrus flavor, lemons are boiled with “Chinese gooseberries” in equal proportions.

Take one kilogram of each fruit and 800-1200 g of sugar, depending on the desired sweetness of the jam. The riper the kiwis, the sweeter the jam will be.

Remove the zest from the lemons and blanch the peeled fruit for 5 minutes in salted water.

Cut the kiwi without the peel and the prepared lemons into slices or small cubes, cover with sugar for 2-3 hours.

Stir the fruit mixture and bring to a boil. When it begins to boil, reduce the heat and simmer for 10 minutes. Cool for 6-8 hours, then repeat the boiling process. There's no need to cool the jam a second time; it can be immediately preserved for the winter or cooled and served.

Kiwi jam without cooking

This sweet preserves the maximum amount of vitamins from fresh berries due to the lack of heat treatment.

Ingredients:

• 500 g ripe kiwi;
• a pinch of citric acid;
• 500 g sugar.

Preparation:

1. Grind the peeled berries, citric acid and sugar using a blender or meat grinder.
2. Place the resulting mass into sterile containers and roll up for the winter.

If you don't plan to store the jam for long, you can make a puree from green fruits and honey. This dessert keeps for no more than two days and is great with ice cream, cottage cheese, and in cakes.

Grape and kiwi jam

It is preferable to choose sweet seedless varieties:

• 1 kg kiwi;
• 500 g grapes (without branches);
• 250 ml of water;
• 1000-1200 g of sugar.

Preparation:

1. Peel the kiwi and slice it. Wash the grapes, cut each berry in half, and remove any seeds.
2. Cook syrup from sugar and water; if the berries are ripe and sweet, add 2-3 tablespoons of freshly squeezed lemon juice.
3. When the syrup begins to thicken, pour it over the sliced ​​fruit.
4. Place the mixture in the syrup over low heat and simmer for 15 minutes after boiling. Let it sit for at least 4 hours.
5. Repeat step 4 1-2 more times. When the jam reaches the desired thickness, pour into jars and seal.

Apricot and kiwi jam

In this recipe, you can vary the proportions of fruit, using equal amounts or making one flavor dominant. Apricot jam with "Chinese gooseberry" has a sunny orange color with green flecks. It's perfect for soaking sponge cakes.

You will need:

• 2 kg of fruit in any proportion;
• 1.7 kg of sugar;
• juice of a small lemon;
• 100 ml of aromatic alcohol (amaretto, brandy) optional.

Preparation:

1. Wash the apricots, halve them, and remove the pits. Peel the kiwi and chop them into bite-size pieces. Mix well, add sugar and lemon juice, and let sit for 3-4 hours.
2. When the mixture releases juice, place it on the heat. Bring to a boil and simmer for 15-20 minutes. Pour in the alcohol and stir.
3. You can roll up the jam immediately or leave it overnight and boil it again for five minutes in the morning to get a thicker jam.

Kiwi and pear jam

Tropical berries give traditional pear jam a beautiful emerald color and an unusual flavor.

Ingredients:

• 500 g kiwi;
• 500 g pears;
• 900 g sugar;
• 1 small lemon.

How to cook:

1. Remove the seeds from the pears and peel them if desired. Cut the fruit into roughly equal-sized pieces. Wash the lemon thoroughly and squeeze out the juice. Place in a cooking bowl, sprinkle with sugar, and squeeze in the lemon juice.
2. Let the mixture sit for a couple of hours, then bring it to a boil and simmer for 20-25 minutes, until the syrup thickens. The jam is ready to be packaged and rolled up.

Kiwi and apple jam

Ingredients:

• 1 kg of apples;
• 500 g kiwi;
• 1-1.5 kg of sugar;
• 3 tbsp lemon juice;
• stick or 2 teaspoons of cinnamon powder.

Preparation:

1. Peel and core the apples, and cut into slices. Dice the peeled kiwis.
2. In a large cooking bowl, combine the fruit with sugar and drizzle with lemon juice. Let sit for 4 hours. The amount of sugar may vary depending on the sweetness of the apples.
3. Stir the contents of the bowl again, add cinnamon, and bring to a simmer. When the mixture boils, reduce the heat and cook for 20 minutes. Let it sit overnight.
4. The next morning (or 8 hours later), bring the jam to a boil again. After 10 minutes, remove the cinnamon stick, pour into jars, and seal. You can puree the hot mixture in a blender to make jam.

Kiwi and banana jam

An original delicacy with a slightly sour taste from the gifts of warm countries:

• 1 kg kiwi;
• 600 g bananas (weight without peel);
• 1.2 kg sugar;
• 1 lemon.

How to cook:

• Peel the fruit. Cut firm, moderately ripe ones into slices; if they're soft and overripe, put them through a meat grinder or blender along with sugar.
• To make jam in chunks, make a syrup using 1.2 kg of sugar and 300 ml of water. Once boiling, simmer for about 10 minutes over low heat, then add the fruit and lemon juice. Bring to a boil again and simmer for 15 minutes.

• Let it sit at room temperature for 5-6 hours, then bring it back to a boil and simmer for 7-10 minutes. Your kiwi and banana jam is ready.
• For jam made from chopped fruit, bring the mixture to a boil, then reduce the heat and simmer until the desired consistency is reached (20-25 minutes on average). Keep in mind that the jam will thicken slightly as it cools.

Kiwi and orange jam

Prepared similarly to the "Kiwi with Lemon" recipe. For 2 kg of fruit, add 1.5-2 kg of sugar, to your taste. You can add a couple of lemons to the oranges.