Cold-stirred mango and kiwi jam

  • 2 ripe kiwis
  • 1 ripe mango
  • juice of 1 lime
  • 1 (185 g) bag Preserving sugar for cold-stirred fruit spreads
25 minutes
very easy
1.
Kiwis Peel, weigh 100 g of pulp and cut into small pieces. Peel the mango, cut the pulp from the stone, weigh 125 g and cut into small pieces. Puree the kiwi and mango pulp, lime juice and preserving sugar in a tall mixing bowl with a hand blender for about 45 seconds.
2.
Pour into clean twist-off jars and close. Jam can be kept in the refrigerator for about 2 weeks.

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