Kiwi jam
Description
A simple canning recipe. About kiwi jam, you only need to know that it will not be a vivid green color. Do not believe anyone who says otherwise. Kiwi jam is quite exotic. I only make a few jars for when I want something like that—I do not even know what. Sweet, with a little tang, an unusual color, and seeds you can feel on your tongue. So let us get cooking. To make kiwi jam, you will need: 1. Peel the kiwis. Cut them into pieces of any size you like. 2. Remove the seeds from the cardamom pods. 3. Wash the lemon. Cut one half into slices; squeeze the juice from the other half. 4. Mix the cut kiwi, cardamom, lemon, and lemon juice with the sugar. Let stand for 1 hour. 5. Put the rested mixture over heat and bring to a boil, then simmer over medium heat for 10 minutes. 6. After 10 minutes, let the mixture cool. When it has cooled, blend it. Then add a thickener (pectin, jelly powder, or another), bring to a boil again, and cook for 1–2 minutes. 7. Pour the finished kiwi jam into sterilized jars. Seal with sterile lids. You will get about 600 ml of finished product. Store the jars for up to a year in a cool place.