Kiwi jam: how to make it healthy



The kiwi is a fruit originating in China now widely cultivated and marketed in our country. Besides being eaten fresh, the kiwi is suitable for the preparation of jams and jellies: let's see how to prepare kiwi jam or, more correctly, kiwi jam in a healthy way .

How to prepare kiwi jam in a healthy way

Kiwis are fruits rich in vitamin C, refreshing, refreshing and slightly laxative thanks to the presence of seeds. They are eaten fresh when they are still firm or used to prepare fruit salads, salads, smoothies, centrifuged, purée, sorbets, ice cream and jams.

If you have a lot of unripe kiwis and want to speed up the maturation to prepare kiwi jam, keep them in a bag with apples for one or two days.

Jams and jams are the result of a perfect balance between fruit, sugar, pectin and acidity: an imbalance leads to poor preservation of the jam or to an unsatisfactory consistency.

If, for example, pectin is insufficient, the jam may not gel, while if the environment is not acid enough, the jam may crystallize.

Sugar, on the other hand, is indispensable for good preservation of the jam : to make jams and less calories and more healthy jams you can reduce up to 50-75% of the total fruit or replace it with honey, but it is not advisable to eliminate it completely.

Kiwi jam: the recipe

Let's see the recipe for preparing kiwi jam in a healthy way.

Ingredients

> 500 g of kiwi

> 500 g of apples

> 600 g of cane sugar

> 1 lemon with edible rind

Preparation

Wash the lemon, squeeze it and recover the rind, carefully removing the white part that has a bitter taste. Arrange the diced apples in a bowl with the juice and the lemon peel cut into strips; cover, leave to macerate for about 3 hours then place in the pan with the peeled and sliced ​​kiwis.

Bring to a boil, then lower the heat and cook for about an hour and a half, or until the jam appears dense enough; to understand if the jam is ready, pour a drop on a saucer and check its viscosity by tilting the saucer.

If you wish to remove the pieces of fruit, blend them with an immersion blender before placing the jam in the jars.

To preserve the jam, pour it while still hot in the glass jars, close it with the lid, place them upside down and let them cool; by cooling, the vacuum will be created.

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