Gooseberry – Kiwi – Jam

Ingredients for 1 servings:

• 1,200 g gooseberries, green
• 2 firm kiwi(s) (total 300g)
• 450 g gelling sugar (3:1)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

green gooseberry rounded off with exotic kiwi

Rinse approximately 4 jars with lids (400g) thoroughly with plenty of water. Do not allow them to dry out on the inside, but leave them upside down on a clean tea towel to dry. If you want, you can sterilize the jars and lids in the oven at 100°C for a good 10 minutes on a rack. While the jars and lids cool slightly in the slightly open oven, prepare the jam: Sort and wash the gooseberries, then place them in a large saucepan with the sugar. Peel and roughly dice the kiwis, and add them to the gooseberries. Mix everything together well and puree thoroughly with a hand blender. Bring to a boil, stirring constantly. When the mixture is bubbling briskly, simmer for another 4 minutes while stirring. Now test for settling on a saucer. To do this, pour some of the jam onto the plate and check whether it immediately begins to set. If it doesn’t, let the mixture simmer a little longer. If the jam sets immediately, pour it into the jars using a funnel and seal them tightly immediately. Let the jars cool completely in a cool, dry place (protected from drafts) and store them there. Do not carry freshly made jam by the lids! Sterile jars and a suitable storage location ensure a shelf life of 1-3 years. An opened jar should be kept in the refrigerator. It will keep for at least 4 weeks there.