It seems that there are many different kinds of jams out there for you to test.
Most of them are derived from fruit, such as kiwi and bananas, apples and etc.
How to make kiwi jam
The taste of kiwi jam is excellent; it is a little sweet and slightly sour, and it has an almost tropical feel to it.
(Just try to picture the taste of kiwi jam in the dead of winter!) Kiwis do contain seeds, however, these particles are very minute and do not interfere with the eating experience.
They provide a distinctive texture to the dish without imparting a "seedy" flavor.
Preserve your frozen jam or prepare it for a year-long supply in your pantry with this simple technique.
Instructions Remove the kiwifruit from their skins using a spoon, then set the skins aside.
Put the kiwi pulp in a saucepan and mash it with a potato masher until it is completely smooth.
Add sugar and lemon juice.
Bring mixture to a boil, then immediately decrease the heat to medium-low and continue to simmer for fifteen minutes, or until it has thickened.
While the mixture is boiling, stir it occasionally to prevent it from sticking and burning.
Golden kiwi jam
The golden kiwifruit is peeled before being sliced into quarters and then thirds.
Place the prepped golden kiwis in a saucepan, sprinkle with Chelsea White Sugar, lemon juice, and water, and simmer over low heat.
Stir until the sugar has dissolved, and then simmer without boiling.
Due to the fruit's pectin content and the addition of lemon juice, it should not be necessary to add more pectin or specific sugars.
As this simmers, the golden kiwis will begin to disintegrate and release their juice.
The goal is to get the mixture to 104°C/220°F.
Stir the mixture occasionally to prevent it from sticking to the pan's bottom.
When it nears this stage, use a potato masher to gently mash the fruit; this will help release the seeds and also give the jelly a little more body.
Kiwi and Apple jam
This is one of my homemade jam recipes, which is a terrific way to use fruit that needs to be consumed.
I prepared it with my children and we spread it over fresh, nutritious scones - see another recipe.
People typically avoid making jams because they believe it requires specialized equipment (heavy-bottomed pan, jam thermometer, etc.).
You may invest in these items to create jam professionally or for sale.
Nonetheless, my jam did not need any specialized equipment; it came out deliciously using just the essentials from my kitchen: an eight-year-old saucepan, a sharp knife, a peeler, and an old jam jar.
This recipe yielded a single jar of jam.
Kiwi jam with pectin
Yes, I'm a fan of kiwis.
Perhaps you've simply purchased too many kiwis and are looking for a way to use them all up? If that's the case, then this jam is perfect for you! One of my favorite fruits is transformed into a fun new jam with an easy-to-follow small batch kiwi recipe Perfect for a tea party or a simple slice of bread on which to spread your favorite jam.
My spouse ate the whole thing by himself, spoon in hand! Some people ask whether kiwi jam can be made without pectin.
Because kiwis have a low natural pectin content, making jam from them without the application of jam sugar is unlikely to set.
As an alternative to jam, however, a wonderful kiwi sauce may be made without the need for pectin.
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