Kiwi Jam: 3 recipes

Medium in size (when compared with other citrus fruits), fragrant and sweet-tart kiwi fruits have a terrific aroma. They are also rich in many beneficial vitamins and minerals. Kiwi is a valuable source of antioxidants and fiber.

For each person, the taste of green sweet fruit is his own, special. It may resemble the aroma of berries or the taste of other fruits, but many love it.

The fruit came to us from ancient China. He was once called the Chinese gooseberry, and the new name “kiwi” came into use thanks to a New Zealand breeder. It was he who found similarity in the kiwi bird and a wonderful fruit.

Kiwi plantations can be seen today in many countries. That is why the fruit is present year-round on store shelves.

Composition and calorie content

Average kiwi, regardless of variety, has a weight of up to 150 g. Of the total composition, 85% is water, 10% is carbohydrates, 1% fat and protein. The pulp also contains nicotinic acid, disaccharide, dietary fiber, monosaccharide.

Fruit about 100 g has a calorie content of 48 kcal.

Since the fruit contains a lot of vitamins, it would seem to be no different from other fruits. But during conservation, it retains almost all of its useful properties. This effect is due to the acidity in the pulp.

1. It is worth talking separately about vitamin C, which is found in kiwi. This fruit is the leader in its quantity (it is much more than in the usual citrus).
2. The content of vitamin E in kiwi is greater than in oil-containing products - nuts, etc. Accordingly, such a fruit is very useful for diabetics and those on a diet. The fetus is recommended by the advice of nutritionists. After a hearty dinner, it is very useful to feast on kiwi, as it allows you to eliminate heaviness in the stomach, remove heartburn and belching.
3. Kiwi is a fruit that contains the rarest vitamin B9 - folic acid and B6 - pyridoxine. If you use one serving of kiwi, you can provide 25% of the daily intake of vitamin B9. Also, one kiwi is able to replace 4% of the daily norm of the very important vitamin B6, which women need during pregnancy, elderly and lactating.

Not only vitamins are rich in kiwi. Its flesh is saturated with various microelements and macroelements, in particular, these are:

• iron;
• zinc;
• iodine;
• manganese;
• potassium
• calcium;
• phosphorus etc.

Actidin - a unique enzyme contained in this small fruit, allows you to normalize blood coagulation, break down protein, and also stimulate the entire digestive system.

Each trace element contained in kiwi makes it possible to strengthen blood vessels and capillaries, reduce the risk of developing ailments such as atherosclerosis and hypertension.

What is kiwi jam good for?

It has been proven that eating a fruit daily will lower cholesterol, neutralize the effects of nitrates and absorb iron. Kiwi, among other things, neutralizes the heavy salts that form kidney stones.

Kiwi is also a godsend for the cores, as it can reduce the risk of developing various heart diseases and oncology.

Kiwi has C, B1, B2, PP, E and other useful substances. Accordingly, jam made from it will also be useful, especially for people who constantly have blood pressure.

On a note! The homeland of kiwi is China. It was there that people knew that this fruit could give eternal youth. Kiwi contains substances that can make your health strong, and replaces many vitamin preparations.

Several fruits will eliminate stress, depression, restore the nervous system. This is a natural stimulant for athletes to recover faster after exertion.

If you eat at least 60 g of kiwi jam daily, the human body will be provided with vitamin C for a day, which strengthens the immune system.

Kiwi jam is also a panacea for mental overload, stress and poor sleep. Researchers do not know which kiwi compounds give it this protective effect, but some theorize that these are carotenoids and flavonoids found in the skin of the fetus. Vitamin C in kiwi neutralizes free radicals, preventing inflammation and damage to cells that can lead to cancer.

There are also some well-known health benefits of kiwi seeds. They contain alpha-linoleic acid and omega-3 fatty acids, which are essential for heart and joint health.

How to choose kiwi for jam

The best way to identify and pick up fresh kiwi:

1. Hold it and press it. If the fruit has an average consistency, slightly soft and slightly hard, then it is fresh. Kiwi too soft is not the best choice.
2. Inspect the outer shell. Check the color and texture of the outer skin. The skin of ripe kiwi is brown and fluffy.
3. In addition, check for bruises, dark spots, mold, or wrinkles. If the kiwi is bruised, wrinkled, or has mold, then it is not suitable for ingestion, as it is probably overripe.
4. Smell the fetus. If it emits a fragrant, citrus smell, then the fruit is perfectly ripe and ready to eat. However, if it gives off a pungent, sweet smell, then it is most likely overripe.
5. When choosing to avoid fruits with damage, as they may indicate infection of the fetus. Always choose those that have a clean outer coating.
6. When buying green or gold kiwi, it is better to choose plump, aromatic fruits that give in to mild pressure. The unripe fruit has a hard core and a tart, astringent taste. If only solid kiwis are available, they should be kept warm for several days before being eaten.
7. The skin of an unripe kiwi has a greener tint and may not be as hairy as a ripe fruit.

In order for green and gold kiwi to reach maturity, you need to put them in a paper bag with an apple, banana or pear and let it lie down for a day or two at room temperature.

How to make kiwi jam: recipes

Classic recipe

To make jam, you need to prepare granulated sugar and kiwi in a proportion of 1 kg of fruit to 1.5 kg of sugar. Before pouring fruit into a container with a thick bottom, you need to peel it, finely chop it and cover it with sugar. Leave kiwi with sugar to infuse for no more than 20 minutes, and then pour 0.5 liters of water, transfer the container to a fire. Cook on low heat for no more than 3 minutes. Then remove the container from the fire, leave the mixture for half an hour before cooling. Then again return to the fire for three minutes and bring to a boil. So do in three approaches. Then lay the jam in pre-sterilized jars.

With yellowfix

The preparation of such a composition requires peeled kiwi, cut into pieces. Apricots should also be harvested. Put everything in a pan, then fill with sugar and lemon juice and just bring to a boil. After boiling, mix the jam for about 10 minutes, then add the liquid to harden (jelly fix), stir and transfer to jars.

With butter

Another option using whole milk butter:

• 3 kg of pulp of peeled kiwi.
• 1.5 cups of lemon juice.
• 12 glasses of sugar.
• 2 glasses of water.
• 1 tablespoon butter.

Cooking:

1. Put the kiwi in a large, heavy pot, pour water. Then add oil.
2. Bring everything to a boil, cook until the fruits are soft, it's about 10 minutes.
3. Then you can add sugar and lemon juice, and then boil for 5-10 minutes or until the jam hardens.
4. Pour the finished jam into hot sterilized jars.

Jam storage rules

Homemade jams, jellies and canned fruit have a sufficiently long shelf life, provided that they have been properly sealed during manufacture. As for kiwi jam, you should adhere to some recommendations:

1. You can store homemade jam for up to three years, provided that the treat is in a hermetically sealed jar or container that has been properly sterilized. Naturally, you also need to follow the specific storage instructions described in the recipe used to make the jam.
2. Storing jams in closed jars is best in a dry, cool place.
3. After the jam has been opened, you need to use it soon to avoid damage. It is best to eat it within a month after opening.

Interesting facts about kiwi

1. Kiwi is a flowering plant that belongs to the family of Actinidia. There are about 60 different species and hundreds of varieties that are commonly grown in temperate regions around the world.
2. Kiwi comes from China and has been used in the human diet for hundreds of years.
3. Attention! Kiwi, according to studies at Taipei Medical University, will help cope with insomnia. It can cure sleep disorder due to its antioxidants and serotonin. If you eat two fruits 60 minutes before bedtime, you can guarantee a better sleep.
4. Kiwi grows like a vine. Domesticated varieties require seasonal pruning. It has dark green heart-shaped leaves that are arranged in a spiral on the stem. Each kiwi plant develops either male or female reproductive organs (dioecious plants). Two types must grow close together to ensure successful pollination and fruit production. Bees are the main pollinator of kiwi. Farmers sometimes pollinate them on their own, distributing a large amount of pollen to female plants.
5. Botanical kiwi belong to the group of berries. The fruit has brown fluffy skin, a bright green pulp and a circle of dark seeds in the middle.
6. The size, skin color, shade of pulp, taste and texture of kiwi depend on the species. Hairless varieties are also available.
7. More than a million tons of kiwi are harvested annually. Most are made in Italy, New Zealand and Chile.
8. Kiwi contains twice as much vitamin C as oranges. It is also a rich source of vitamins E and K.
9. Kiwis are usually consumed raw or in the form of juices. It can also be used as part of cakes, ice cream and other desserts. High temperature (during cooking) changes the taste and color of the fruit.
10. Kiwi contains actinidain protein, which softens meat.
11. The fruit is often consumed by animals such as monkeys and deer.
12. Kiwi facilitates the digestion of food and improves immunity. High levels of vitamin C in fruits can prevent the development of flu.
13. Kiwi can cause an allergic reaction in sensitive people. Symptoms of allergies can be quite serious and require medical attention.
14. Kiwi is prone to bacterial disease caused by Pseudomonas syringae actinidiae.
15. The plant can bear fruit up to 30 years and live for more than 50 years.