Kiwi-apple jam with bourbon

Ingredients for 1 servings:

• 600 g kiwi(s)
• 400 g apples
• 100 ml Bourbon Whiskey (Apple Bourbon)
• 1.15 kg brown sugar
• 1 sachet of Gelfix
• n. B. Cinnamon powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

for 5 preserving jars of 210 ml each and 3 jars of 300 ml each

Peel and puree the kiwi and apples; if you like, you can also grate the apples for a coarser jam. Place the mixture in a large saucepan with the bourbon. Mix 2 tablespoons of sugar with Gelfix and add to the puree, then bring everything to a boil. Once the mixture is bubbling, add the remaining sugar and cinnamon, if desired, and continue to boil for about 3-4 minutes, stirring constantly. Then pour into hot, rinsed jars as usual. This recipe is enough for 5 preserving jars (210 ml each) and 3 jars (300 ml each). In total, you’ll get about 1.950 liters. Tips: You can of course use apple juice instead of the bourbon. I like to use brown sugar, as it makes the jam less sweet.