How to make
I make the kiwi jam from well-ripened but firm fruits. Mine are homegrown and a very sweet variety.
I wash them and peel them and then cut them into cubes. I then wash the lemons well and cut them into thin slices.
I then add them to the kiwi and cover them with the sugar and store them in a cool place for a day.
The sugar needs to have melted before boiling the jam. Remove the lemon slices and place the pot on low heat to avoid burning the jam. Foam will form, which you must remove.
Boil to the required density. If prepared properly, it will acquire a beautiful emerald color.
All you have to do is close it in jars, while it is still hot and turn them upside down.
