Cold-stirred mango and kiwi jam
- 2 span> ripe kiwis
- 1 ripe mango
- juice of 1 lime
- 1 (185 g) bag Preserving sugar for cold-stirred fruit spreads
- 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.
- Pour into clean twist-off jars and close. Jam can be kept in the refrigerator for about 2 weeks.