Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Utensils
For 3 preserve jars each holding approx. 2 ½ dl, rinsed with hot water
How it's done
Place the kiwis, vanilla, apple juice and half of the preserving sugar in a wide pan, bring to the boil while stirring, then boil fast for 2 mins. Puree the kiwis until smooth, add the remainder of the preserving sugar while stirring, continue to boil for a further 2 mins., skimming off any foam. Ladle the jam into the clean, pre-warmed jars while still boiling hot, fill the jars to just below the rim. Seal the jars immediately. Briefly upend the screw-top jars, leave to cool on an insulating surface.
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