Kiwi-Apple Jam

Ingredients for 1 servings:

• 6 kiwis
• 2 apples (Braeburn)
• 50 ml white wine
• 1 lime(s)
• 1 tbsp thyme
• 23 ml liquid sweetener
• 1 sachet of Gelfix (3 : 1)

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 4 minutes; Total time approx. 2 hours 4 minutes

with lime, white wine and thyme

Peel the fruit and core the apples. Then cut the fruit into smaller pieces and put them through a food processor. If you prefer a very fine consistency, you can puree the fruit with a hand blender and press the mixture through a sieve, even if you don’t want any kiwi seeds. I also pressed the lime—it was seedless—through the food processor with the kiwis and apples after removing the outer peel. Now place the fruit mixture, all in all about 700 g, in a large pot, add the other ingredients and stir well. When adding liquid sweetener, follow the instructions on the bottle. Not all varieties have the same composition and therefore vary in sweetness. For the liquid sweetener I use, 7.5 ml = 100 g of sugar. If you prefer gelling sugar, you should of course add it. The addition of white wine and thyme is, of course, purely a matter of taste and should be tried (tasted beforehand). When adding gelling agent, pay close attention to the instructions on the packaging to ensure the mixture sets after cooking. While the fruit puree is letting it steep, you can prepare the jars. I have found screw-top jars to be very effective. Rinse the jars and lids thoroughly in a hot water bath. Once the fruit puree has steeped thoroughly, season to taste and then bring to a boil over medium heat, stirring constantly. If you are new to jam-making, you should be aware and prepared for the mixture to bubble vigorously when it reaches the right temperature and for a few splashes to get on your hands. It is recommended that you wear kitchen gloves or use a gauze splash guard (these are available for pans and have a handle) during the cooking process. When the fruit puree starts to boil, let it boil briskly for another 3-4 minutes, stirring continuously. Then fill the rinsed jars to the brim, immediately screw on the lids, and let the jars cool upside down for a few minutes. After cooking, you may want to do a set test first. Since I used a whole lime, adding lemon or lime juice to improve the setting process isn’t necessary. It also depends on the amount of liquid in each type of fruit and what else is added. You may also need to adjust the amount of gelling sugar or gelling agent. Sometimes it helps to boil the fruit puree for a few minutes longer.