Recipe, Sauce/Jam/Condiments, Sauce/Jam/Condiments/Pâté
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Kiwi Jam | キウイジャム

Still in the midst of winter, perhaps KIWI may be one of the handy available few fruits for jam and compotes.  The vast amounts of KIWI are New Zealand imports, nevertheless some areas have started to grow Kiwi in Japan, the fruit smaller and petite than of New Zealand.

Make sure you ripen the Kiwi before making it into a jam.

あたりまえですが、、冬です。

春〜秋にかけてストックしておいた梅、ブルーベリー、杏、ゆず。そろそろと底をついてきました。ジャムにできるフルーツが見当たらない時は手軽に「キウイジャム(コンポート)」。輸入品のキウイでも最近は国産のキウイも出回っているのでどちらでも。キウイはリンゴと一緒に密封しておくと程よく熟します。

Trick to ripen the Kiwi : keep the Kiwi & Apple in a concealed  bag

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Place the Kiwi in the same plastic bag with an apple.

 

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Kiwi Jam

  • Kiwi (ripe)
  • Sugar 20% of Kiwi
  • Pinch of Salt
  • Lemon Juice

 

  1. If the Kiwi is not ripe, keep the Kiwi in a dark room in a plastic concealed bag with an apple for few days. The apple will help the Kiwi to ripen.
  2. Peel the Kiwi and add 20% of sugar and a pinch of salt and bring to medium boil.
  3. Once the Kiwi starts to soften in syrup add lemon juice (to your liking).

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