Kiwi jam recipe without cooking

Winter tea with jam is a classic of national Russian tea drinking. Jam has long been considered a special delicacy; it was made from berries, fruits, and flower petals. Modern versions of this dessert dish are distinguished by sophistication and exotic ingredients: tangerine jam, pineapple jelly, kiwi jam. Kiwi makes the jam especially tasty and attractive: it has a bright emerald hue, a light aroma with strawberry notes, and culinary experts offer many options for preparing this unusual dessert.

Kiwi makes jam especially tasty and attractive

How to make kiwi jam for the winter: a classic recipe

Kiwi fruits are fruits with soft and juicy pulp, so their jam is homogeneous, rich and thick. The traditional recipe for preparing such a delicacy is characterized by its simplicity and a light set of ingredients.

In order to prepare a classic boiled dessert, you will need the following ingredients:

one and a half kilograms of fruit;
large spoon of freshly squeezed lemon juice
kilogram of sugar.

The process of preparing sweet jam begins with preliminary preparation of containers and their sterilization.

The fruits are thoroughly washed, peeled, and chopped into small cubes.
Transfer the chopped fruits into a container with thick walls and a bottom, pour in lemon juice and put on low heat.
Cook until the pulp is completely softened, stirring occasionally.
Add sugar, bring the mixture to a boil, and cook for 20 minutes.
The finished jam is transferred to sterile containers, rolled up, and turned over until cooled.

This jam has an unusual color and sweet and sour taste. It is stored well in any conditions.

In a slow cooker

To prepare kiwi jam in small quantities, for example for tea, you only need:

5 kiwi fruits;
1 medium apple;
100 g sugar;
30 ml lemon juice.

Cooking stages:

Wash and peel the fruits. The apple will also need to be cored. Next, cut everything into small pieces.
Place the chopped fruit, sugar and lemon juice into the multicooker bowl, mix and close the lid of the gadget tightly.
Cook the jam at maximum temperature for 15 minutes, using the “Cooking” option. After cooling, the jam can be transferred to a bowl and served.

How to make emerald kiwi jam

Emerald jam, made from special varieties of gooseberries, has long been considered a special dessert. Kiwi is also a kind of gooseberry, so you can also use it to make a “delicacy of kings”, which has the color of pure emerald and the taste of an exquisite dessert.

Also read: Green tomatoes for the winter: 6 wonderful recipes

For a special aromatic dessert, you should prepare the following ingredients:

kilogram of kiwi;
4 tablespoons freshly squeezed lemon juice;
500 grams of green gooseberries;
500 grams of seedless grapes;
7 glasses of sugar;
a large spoon of grated lemon zest.

Emerald jam has long been considered a special dessert.

When preparing emerald jam, follow the following sequence of steps:

The fruits are washed thoroughly and the skin is removed from the kiwi.
The gooseberries are crushed using a blender, the kiwi is cut into small cubes, and all the ingredients are mixed in an enamel container.
Add lemon juice, mix the mixture again, and put it on low heat.
After boiling, reduce the heat to low and cook the jam for 20 minutes.
Transfer the finished mixture into sterile containers and roll up.

The consistency of this jam resembles a mixture of jam and candied fruits. This product does not require special storage conditions, since lemon juice itself acts as a reliable preservative.

Kiwi jam with banana

Children will especially love the unusual marmalade made from kiwi and banana. You can close it in small jars, since after opening, the contents are quickly eaten.

The main ingredients of marmalade jam are:

10 kiwi;
5 bananas;
3 small spoons of instant gelatin;
3 large spoons of freshly squeezed lemon juice;
600 grams of sugar.

Children will especially love the unusual marmalade made from kiwi and banana.

In order to cook jam and marmalade, first prepare sterile containers.

Wash bananas with running water, remove the peel and mash the pulp with a fork.
Kiwi fruits are washed, peeled, and chopped into small cubes.
The fruit mixture is transferred to an enamel container, sugar and gelatin are added, and simmered on low heat.
After the mixture boils, add lemon juice and cook the jam for 10 minutes with continuous stirring.
The hot marmalade is transferred to prepared containers and rolled up.

Lemon juice in the recipe can be replaced with lime juice - it is more aromatic and will give the finished dish a special, refined flavor note.

Kiwi jam without cooking for the winter

The dessert, which does not need to be cooked, differs not only in taste and aroma, but also in a preserved set of vitamins and beneficial microelements. In addition, chefs recommend adding feijoa to this dessert - this will give the finished dish an exquisite exotic touch.

Also read: Pumpkin jam: TOP 6 delicious recipes

A fresh assorted dessert is prepared without cooking from the following ingredients:

2 large kiwis;
4 medium feijoas;
a couple of spoons of sugar.

A dessert that does not need to be cooked differs not only in taste and aroma, but also in a preserved set of vitamins and beneficial microelements

Cooking sequence:

Kiwis are washed, peeled and chopped into small cubes.
Pre-washed feijoa is crushed with a knife and then sent to a blender, where it is turned into a homogeneous mass.
Add fruit cubes and sugar, beat until smooth.
Transfer the finished dessert into small sterile jars and store in the refrigerator.

Fresh jam can be stored in the refrigerator throughout the long winter without any problems. In conditions of vitamin deficiency, it becomes an effective alternative to pharmacy vitamin complexes.

Simple recipes

Chefs from around the world have come up with many ways to make kiwi jam. All of them use a minimum amount of inexpensive and affordable products, which makes it possible to prepare such a delicacy even for people with limited financial resources.

Classic version

This method of preparing kiwi jam for the winter is the simplest and most frequently used. It gained its popularity thanks to the use of simple ingredients that can easily be found in any supermarket or grocery store. To prepare jam according to the classic recipe, you need to use the following products: 0.5 kg of kiwi fruit, 0.75 kg of granulated sugar.

The cooking process is simple:

Ripe fruits are thoroughly washed with cold tap water and cleared of the top inedible layer. This can be done with a sharp knife or vegetable peeler.
The fruit pulp is cut into small cubes and placed in a bowl.
Granulated sugar is poured there and mixed with pieces of kiwi.
The mixture is placed in a dark place and kept for about 1 hour until the juice appears.
After the specified time has passed, the fruits and juice are transferred to an enamel pan and placed on the stove.
There they are brought to a boil over low heat and cooked for about 6 minutes.
After the specified time, the jam is removed from the stove and cooled to room temperature.
All the same actions are repeated at least three more times. This is necessary so that the future delicacy becomes thicker and gets a rich aroma.
After the last boiling, the hot jam is placed into pre-washed and sterilized jars.
Glass containers are closed with metal lids and turned upside down.
The jars are wrapped in a towel and left to cool completely.
Then they are stored in a dark and cool place.

With added banana

Banana is a sweet and tasty fruit that contains a huge amount of substances beneficial to the human body. Adding it to jam will make the product not only more vitamin-rich, but also aromatic. Due to the natural sweetness of bananas, minimal amounts of sugar can be used. To please your family and friends with this jam, you need 4 large kiwis or 6 medium ones, 2 ripe bananas, 1 lemon, 250 g of sugar, 10 g of vanillin.

The delicacy is prepared according to the following recipe:

Kiwi and apple jam

The exotic fruit goes well not only with similar fruits, but also harmonizes perfectly with simple ingredients: pears, apples.

You can make jam with apples from the following ingredients:

kilogram of kiwi;
a kilogram of apples of sweet and sour varieties;
a couple of glasses of sugar;
half a lemon.

This jam can be stored in any conditions.

Sequence of preparation of aromatic dessert:

The apples are thoroughly washed, peeled, the middle removed, and chopped into small cubes.
Remove the skin from the pre-washed fruit and cut the pulp into small cubes.
The lemon is finely chopped with a knife along with the peel.
All prepared ingredients are mixed in an enamel bowl, sugar is added, and mixed again.
Add a little boiled water to cover the mixture and put it on the fire.
Boil the mixture 4 times for 20 minutes at intervals of one hour. Transfer to sterile containers and roll up.

This jam can be stored in any conditions.

Kiwi compote recipe

Pay attention to this original delicacy - kiwi jam, very tasty and extremely beautiful! In consistency, it is similar to currant “five-minute” - just as thick and jelly-like. The taste is a little like gooseberries, but noticeably more tender, moderately sweet and slightly sour. You won’t find this kind of jam in any store, but you can make it at home in literally 15 minutes! The process is simple: cut the kiwi into slices, add sugar, and boil for literally 5 minutes. and the incomparable dessert is ready!

Ingredients:

kiwi (unpeeled) – 1 kg,
sugar – 3 tbsp. with a small slide,
any thickener for jam, I use agar-agar - 3 tsp,
water – 200 ml.

Kiwi jam with lemon

A fragrant dessert made from fruits with lemon will delight you in winter with a set of vitamins and an unforgettable taste. This delicacy is prepared according to the principle of jam, so the ingredients are not crushed too much: they must be whole in the syrup.

Also read: Cranberry jam: 5 incomparable recipes

In order to make a fragrant dessert, the following ingredients are initially prepared:

kilogram of kiwi;
a couple of lemons;
kilogram of sugar.

Step-by-step cooking recipe:

Lemons are washed thoroughly, one fruit is cut into thin rings. Squeeze the juice out of the second lemon.
Place lemon slices into an enamel container, add 100 grams of sugar and 100 milliliters of boiled water. Bring the mixture to a boil and cook over low heat for 10 minutes.
Pre-washed kiwis are peeled and cut into rings.
Add lemon juice and remaining sugar to the lemon slices, mix and add kiwi.
The mixture is brought to a boil and set aside for 12 hours. After this, boil again for 20 minutes, transfer to sterile jars and roll up.

Important points when canning kiwi

Hard, unripe fruits (they are bright green inside, strong to the touch, sour and harsh in taste) are used for glyco (jam in which fruits float in thick syrup in large pieces, circles, slices or whole) or for compotes.
Since the pieces are large and dense, they need to be steeped in sugar, soaked in it, releasing the juice and boiling gradually (2-3 times). Ripe soft kiwis, the pulp of which can be removed from the skin with a spoon, are suitable for jams, marmalade and marmalade. The pulp can be removed and crushed or mashed with a fork, or pureed in a blender. And cook like our usual jam 1:1. Or take 2 times less sugar: for 1 kg of kiwi, 500 g of sugar (but then store the jam in the refrigerator). Cooking method: in 2 batches for five minutes (but cook for 10 minutes after boiling) or traditionally - at once for 40 minutes, until ready.

I advise you to cook any kiwi jam in a large flat basin, because then the evaporation surface will be higher, the syrup will thicken faster, and the kiwi will not be overcooked. If the kiwis are ready, but the syrup is still liquid, put the kiwis with a holey spoon into jars prepared for canning. Continue cooking the liquid syrup until it thickens. A sign that the syrup is ready: a drop of syrup does not spread on the cool saucer.

Trim the kiwi from both ends, and notice that on one side it has a very hard part where the stem is attached. They must be cut out so that the jam is tender.

Cloves add a very pleasant aroma to the jam. You can also add orange or lemon zest and the juice of these citrus fruits.

Kiwi jam can be prepared with lemon or orange

I will also add photos of making jam and other recipes.

You can prepare kiwi without sugar, but then sterilization will be required. To preserve kiwi without sugar, you will need dense, unripe fruits (sour). They need to be peeled. Very small ones can be covered entirely, while large and medium-sized fruits can be cut into rings, slices or pieces. This preparation can be used both as a compote and as a filling for pies, then adding the required amount of sugar.

Place the kiwi in prepared jars (pieces or, if small, whole peeled fruits), filling up to the hangers. Pour boiling water over it.
Place the jars in a container for sterilization (a large saucepan, line the bottom with a cloth to prevent the jars from moving). Cover the jars with washed lids. Pour hot water into the pan up to the hangers of the cans.
Sterilize half-liter jars: 8 minutes. (0.5 l), 12 min. (1 l), 17-18 min. (2 l), 20 min. (3 l). You can pasteurize (this is when the water boils barely noticeable), the pasteurization time is longer: 10 minutes. (0.5 l), 15 min. (1 l), 20 min. (2 l), 25 min. (3 l). Then take out the cans and roll them up. Store in a cool, dark place.

Cut the kiwi pulp (you can ripe) into pieces, add a little water (5-6 tablespoons per 1 kg of kiwi). Cook over low heat, stirring frequently until done (a drop of jam on a saucer will not spread).

Place the hot jam into prepared jars and place them in the oven (temperature about 100 degrees C) so that the top layer of jam dries. Once dry, close the lids. Keep refrigerated.

As an option:

You can do without an oven, but cover the open jars with gauze and leave for 2 days so that a crust forms on the surface of the jam.
Cook intermittently: heat over low heat, covered, until the juices release (or just add water). As soon as the cooking liquid appears, cook uncovered for 40-50 minutes, stirring (watch carefully, otherwise it will burn!). Leave for 7-8 hours (or overnight). Then boil 2-3 more times: after boiling, keep on fire for 5-10 minutes, cook in intervals of 3-4 hours. If the kiwi is not completely boiled, but remains in pieces, then before the last cooking you can either crush it with a masher or chop it with a blender (you don’t need to do this in advance, the mass will be viscous and inconvenient to cook).