FruitSauce/Jam/Condiments/Pâté/Pickles·December 29, 2014·1 min read·0Kiwi JamFresh and natural grown KIWI from my sister.I’ve been waiting to ripen – which I have kept the Kiwi in a dark room concealed in a plastic bag together with an apple.Kiwi jam goes well with yoghurt and my handmade breads…especially the ‘Campagnes’. See alsoAppetizerCulture & ArtEventsFish | SeafoodJapanJapanese Authentics| WashokuJapanese Side Dishes | OzouzaiParty CookingRecipeRiceSauce/Jam/Condiments/Pâté/PicklesSoup | Juice | Japanese DashiVegan Fooda Japanese ritual for new borns – “Okuisome” | お食い初めKiwi JamKiwi (ripe)Sugar 20% of KiwiPinch of SaltLemon Juice If the Kiwi is not ripe, keep the Kiwi in a dark room in a plastic concealed bag with an apple. The apple will help the Kiwi to ripen.Peel the Kiwi and add 20% of sugar and a pinch of salt and bring to medium boil.Once the Kiwi starts to soften in syrup add lemon juice (to your liking).Share this:YummlyTweetEmailPrintLike this:Like Loading...Related
AppetizerCulture & ArtEventsFish | SeafoodJapanJapanese Authentics| WashokuJapanese Side Dishes | OzouzaiParty CookingRecipeRiceSauce/Jam/Condiments/Pâté/PicklesSoup | Juice | Japanese DashiVegan Fooda Japanese ritual for new borns – “Okuisome” | お食い初め