Golden kiwi jam with vanilla and fresh mint

Ingredients for 1 servings:

• 1 kg kiwi(s), (golden, yellow kiwi) peeled weighed
• 500 g gelling sugar, 2:1
• 1 vanilla pod(s)
• 6 sprigs of mint, fresh

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 4 minutes; Total time approx. 3 hours 34 minutes

not so sweet, with a fresh kick

Chop the peeled kiwi fruit (either roughly mash it with a potato masher or finely dice it). Place it in a suitable saucepan and add the gelling sugar. Scrape out the seeds from the vanilla pod and add them, along with the scraped pod, to the kiwi/gelling sugar mixture, and stir well. Let the fruit puree draw its juices for about 3 hours, stirring occasionally. In the meantime, pluck the washed mint leaves from the stems and chop them finely. Bring the kiwi puree to a boil and simmer gently for at least 4 minutes; otherwise, follow the manufacturer’s instructions. Test for settling. Remove the split vanilla pod. When the jam has set, add the chopped mint at the end. Pour into sterilized twist-off jars and seal immediately. Turn the jars upside down for 10 minutes. Let the jars cool. Tip: I personally use more mint because we love the mint flavor. The heat causes the mint to darken.