The secret to constructing a magnificent jelly fruit cake from kiwi, strawberry, and pineapple without sugar is to have a good color contrast between the jelly and the fruits that you use in the cake. Although you may use almost any type of fruit, it is more visually appealing if you choose fruits that stand out against the background of the gelatin. For instance, if you make mango-flavored jelly and add purple grapes and strawberries to it, it looks very stunning. It is necessary for you to load the entire pan with fruit all the way up to the very top. This will prevent the fruit from sinking to the bottom of the cake, keeping it instead at the very top of the finished product. You will start by chopping all of your fruits, then layering them into the pan. Next, you will pour jelly batter over the top of the fruits, and finally, you will place the mold in the refrigerator for two hours to set. 
As soon as you take it out of the pan, you will notice that your cake is composed of several lovely layers of fruit. Don't pour jelly over fruit until it's cooled. It will cook the fruit, making the cake unstable. Going overboard with the fruit is preferable to underdoing it. There is a chance that you may require a different amount of ingredients based on the size of your mold. Filling the mold completely is the most crucial thing to remember. Unless you follow these instructions, your cake will fall apart while baking, resulting in mushy fruit on the top of your baked good.
Strawberry kiwi jelly
I've always been a fan of kiwi and strawberry fruits in a form of jelly, if for no other reason than the fact that they taste tropical and are in season throughout the cold winter months. Fruits like apples, oranges, and bananas tend to be a staple in most households, but a change of pace is always welcomed. Since kiwis are very juicy, they produce excellent jam, especially when combined with complementary flavors. Strawberries and kiwis are cooked with lemon juice and spiced with candied ginger. To bring out the fruit's inherent sweetness, I reduced the amount of sugar I used in this recipe. This is one of my favorite jams to date, and I've made a lot of jams. 
The flavor is hinted at by the deep pink color and flecks of black kiwi seeds scattered throughout. Serve it alongside sweet bread like brioche or challah, or even pancakes for a delicious combination. Put sugar and pectin in a medium bowl and mix well. Put all of the ingredients into a heavy-bottomed saucepan and bring it to a boil over high heat. Stir in the crystallized ginger and calcium water. Bring the fruit mixture back to a boil, while constantly whisking in the butter-sugar pectin mix. For one minute, bring the water to a boil. Using a cool metal spoon, scrape the surface of the jam to remove any foam that may have accumulated while cooking. Process the jars in a hot water bath for 10 minutes to sanitize them. In order to ensure an even distribution of fruit in each of the jars, place them in a pot of boiling water for 10 minutes before removing them to cool entirely.
Kiwi jelly cake
The following paragraph is the recipe for a jelly cake made with kiwi. Combine the cookie crumbs with the butter that has been allowed to soften. After thoroughly combining the ingredients, transfer them to the designated container and cover them with plastic wrap. Place in the refrigerator while you prepare the remaining components of the recipe. Dissolve the jelly bags in accordance with the directions and add more gelatin; then pour the jelly into a baking dish that is just smaller in volume and height than the shape in which we laid the cake. 
Place in the refrigerator for two hours, after which add the kiwi fruit that has been sliced into circles and place back in the refrigerator for another two hours, or until the mixture is totally frozen. Bring the milk up to a boil, then add the gelatin and stir it until it is completely dissolved. Put the heat off and let it cool. Combine the sugar and sour cream in a mixing bowl and beat them together until the sugar is completely dissolved. While beating the mixture, slowly pour milk into the sour cream until it reaches the desired consistency. The jelly from the kiwis should be transferred onto a cake pan and placed in the center-right of the oven. Put the mold that the jelly will be coming out of into a bowl of warm water for one minute. This will make it much easier to remove the jelly from the mold. When there is room between the jelly, pour the jelly that was made from sour cream and milk into that area. Maintain in the refrigerator until the ice is entirely solid. Remove the jelly cake from the mold in a careful manner. The completed cake can be embellished with chocolate that has been grated. Enjoy your jelly cake.
Kiwi jam without sugar
Because the kiwi jam which is made without sugar has the fewest number of calories compared to the other versions, folks who are on a calorie-restricted diet may find that using it is beneficial. In order to make this jam, you will need to prepare it in a typical manner; however, you will need to leave out the brown sugar and replace it with 250 g of maltitol. 
Maltitol is a sugar replacement that, from a chemical standpoint, is a member of the same family as other sugar alcohols that are found naturally. It also has a lower glycemic index than sugar does, and last but not least, it does not have the nasty aftertaste that other sugar substitutes can often have. These are just a few of the benefits that come from using it instead of sugar. The kiwi jam has a very unique flavor and, contrary to popular belief, it is also really delectable when spread on rusks or toast. If you want to enjoy a breakfast that is both traditional and unique, we suggest that you combine a good cup of ginger tea with a slice of well-toasted cereal bread that is topped with a veil of homemade kiwi jam. This will allow you to enjoy a breakfast that falls somewhere in the middle between traditional and unique. The flavor of ginger mixes extremely well with that of kiwifruit jam; in fact, as shown in the illustration below, we suggest using a variation that combines the flavors of kiwifruit and ginger in the jam. Last but not least, one more delicious and unique combination is that of jam with various cheeses. Kiwi jam is delicious when paired with fresh and mild cheeses that have a robust flavor profile, such as cheeses made from sheep or goat's milk.
Kiwi and apple jam
Because of the apple's gelatinizing properties, the traditional jam recipe calls for the use of an apple beside kiwi fruit. For this particular iteration, on the other hand, we are going to make use of each and every one of the components that are called for in the base recipe, but we are going to split the amount of fruit between kiwis and apples (250 g of kiwi and 250 g of apples). 
The process remains the same, but the end product will be a jam that is even more velvety, fragrant, and cloyingly sweet. Ingredients: 2 granny smith apples, each weighing 300 grams and having been peeled, cored, seeded, and sliced in half. 1-kilogram green kiwifruit, peeled, finely chopped 2 tbsp lemon juice a quarter of a cup, or 125 milliliters, of water 2 cups of white sugar Tie peel and seeds in muslin. Prepare the apples by chopping them very roughly. Mix the kiwifruit, apple, juice, and water together in a big saucepan. Add in the muslin bag. Raise the temperature to the boiling point. Turn the heat down to low and let the apple simmer with the lid off for about fifteen minutes, or until it has reached the desired consistency. Discard the muslin bag. Put the sugar in the pan and stir it constantly over high heat while avoiding the boiling point until the sugar is completely dissolved. Raise the temperature to the boiling point. While the lid is off and there is no stirring taking place, bring the jam to a boil. Continue boiling for approximately 20 minutes, or until it sets when tested. Spread hot jam into hot jars that have been previously sterilized, and then immediately seal the jars. When the jars are at room temperature, label them and date them.
Kiwi jam benefits
The kiwi fruit is loaded with a wide range of nutrients, each of which not only satisfies the taste buds but also contributes significant benefits to the maintenance and improvement of our overall health. This unique fruit is well-known for having great flavors that stand out from others. 
Strawberry, orange, apple, and lemon all come together in the flavor profile of this scrumptious superfood combo. It is a berry that may be eaten that grows on a woody vine and has its roots in China. It was once called "Yang Tao," but this name was changed to "Chinese gooseberry" in later years. The United States of America, Italy, New Zealand, France, and Japan are the primary producers of the global market production of this fruit. Chile is also a significant player in this market. Nearly 275 percent of the daily necessary amount of vitamin C may be found in just one cup of kiwi fruit. However, despite its modest caloric content, it provides a lot of energy. Approximately 42 calories, 2 grams of fiber, and 0.4 grams of fat may be found in single kiwi fruit. The ability of kiwi to make you feel full without adding a significant number of calories is one reason why it may be beneficial for people who are trying to lose weight. Vitamin C and potassium are both found in high concentrations in this food. In point of fact, it possesses a higher concentration of vitamin C than oranges. A high number of vitamins such as vitamin A, folate, vitamin E (alpha-tocopherol), and vitamin K may be found in kiwi fruit, making this fruit not only delicious but also beneficial to one's health. Phosphorus, potassium, calcium, and magnesium are just some of the minerals that can be found in this unusual fruit.
Kiwi jam recipe
In terms of jam recipe contribution to one's diet, one hundred grams of kiwifruit has 61 calories, the majority of which come from the simple carbs and sugars it contains in pineapple jam. Kiwis are beneficial in the treatment of constipation due to their high fiber content; in fact, every 100 grams of kiwi provides 3 grams of fiber, making them an excellent food choice. 
Additionally, it has one of the highest vitamin C contents of all fruits (92.7 mg per 100g). Keep in mind, however, that vitamin C is unstable when exposed to high temperatures; as a result, when we utilize kiwis to make jam, a portion of the vitamin content will be lost due to the high temperatures. You must achieve the specified weight with the fruit already cleaned before proceeding; peel the kiwis, then cut them into cubes while attempting to remove the central white section of the fruit. Additionally, peel and chop the apple into cubes, and place both types of fruit, together with the sugar and lemon juice, in a saucepan with high sides. Combine all of the ingredients, then turn on the heat and bring the mixture up to a boil. Once it reaches this point, turn the heat down to avoid the sugar from turning into caramel, and use a skimmer to get rid of any foam that forms on the surface. After the first hour of cooking, take the pan off the heat and use an immersion blender to combine everything together. Put the pot back on the stove and continue cooking; do the test in a saucer to evaluate the consistency of the mixture; when it is the desired thickness, you may pour it into the jars that have been sterilized in advance. After screwing the lids on the jars as firmly as possible, place them in a bain-marie and bring the water to a boil. After half an hour, remove them and allow them to cool. In order to lengthen the amount of time that the jam can be preserved, this final step is absolutely necessary.
Kiwi pineapple jam
The ingredients you need to make jam with pineapple and kiwi are: 12 kiwi fruit are included in this recipe 1 cup pineapple juice 4 cups of sugar, 3 teaspoons of powdered pectin Place pineapple juice and half of the kiwi in a heavy-bottomed pot. 
Cook the fruit, uncovered until it is tender. To make a chunky jam, simply mash the fruit and then purée it. Water should be covered in the jars and brought to a boil before cooking for ten minutes. Keep jars in boiling water until you're ready to fill them; turn off the heat when the time is up. Fruit puree should be thickened with pectin, which should be incorporated at this point. Add the sugar all at once when the mixture reaches a boil. Ensure that the water is boiling vigorously for one full minute after bringing it to a rolling boil. Throw away any remaining foam. Place the lids in a dish of boiling water. The lids should be submerged in water until you're ready to use them to seal the jars. Jam should be poured into heated jars with a 1/4-inch (0.5-centimeter) headspace. Get rid of bubbles, make sure the headspace is correct, then seal. Process for ten minutes in a hot water bath canner (start timer once water returns to a full boil). Turn off the heat and let the jars sit in water for five minutes before placing them on a towel-covered bench to cool. For up to 12 months, store in a cool, dry place away from light and heat in jars that have been checked for seals the following day. If you press the lid, it should not budge in any direction.
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