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Before starting this Kiwi Jam recipe, make sure you have organised all the necessary ingredients.
Peel the kiwi fruit and cut into quarters. When peeled, you should have 500 grams of kiwi.
Place them in a saucepan.
Add 550 grams of granulated sugar.
Combine with a spatula and leave to macerate in the fridge for about 1 hour.
Cook over medium heat until the sugar has melted and turns into a syrup. If the heat is too high, the sugar will turn into a caramel.
Bring to a boil, then continue cooking over medium heat until you get the right consistency.
This should take 45 minutes to 1 hour. Stir frequently.
Pour the remaining sugar over the pectin.
When the jam is cooked, add the pectin. It is essential to combine the pectin and castor sugar together beforehand to avoid lumps.
Cook for a further 5 minutes to allow the pectin to dissolve.
Combine the tartaric acid with the lemon juice...
... and add to the jam. Tartaric acid will add dome tang to the jam, but also enhances the gelling properties of pectin.
When the jam is cooked, skim the foam on the surface...
... then pour the boiling jam into glass jars which have been washed with soapy water and air dried beforehand.
Close each jar with a lid...
... and flip. Leave the jars upside down to cool. This will ensure a natural sterilization process. These kiwi jam jars will store perfectly for several months.
To assess whether the jam has the right consistency, pour a spoonful of boiling jam in a cold plate, then tilt the plate.
The jam should run down slowly and not be too liquid.
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