Kiwi – Lychee – Jam

Ingredients for 1 servings:

• 1 kg kiwi(s), fresh
• 250 g fruits (lychees), fresh
• 1 lime(s)
• 1 kg gelling sugar 1:1
• some ginger powder, ground

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Peel the kiwis, removing any overripe parts or hard stems. Peel the lychees and remove the flesh from the stones (be careful, the skins can be very hard and sharp!). This will yield a total of just over 1 kg of flesh, enough for about 5 jars of jam. Squeeze the lime, add the juice to the fruit, mix everything with the preserving sugar, and let it sit, covered, for 30-60 minutes. Meanwhile, prepare the jars and sterilize them, including the lids. After rinsing them, I place them upside down on a rack in the oven at around 120°C for at least 15 minutes and only remove them when I’m about to fill them. Bring the fruit mixture to a boil while stirring, then puree with a hand blender. Add a little ginger to give it that special “tingling” sensation on the tongue. If foam forms during cooking, skim it off. Boil briskly for 3-4 minutes. A set test indicates when it’s time to fill the jars. Using a ladle and a funnel if necessary, fill the hot jam to the brim, wipe the rims clean, screw on the lids tightly, and place the jars on their lids for about 5 minutes.