Mango kiwi jam
A Serbian fruit jam with exotic fruits: diced mango and kiwi, soaked for an hour with a gelling sugar and apple juice, then cooked for about 10 minutes.
The apple juice and gelling agent create a jam that sets quickly, in just ten minutes of cooking: the mango adds sweetness, the kiwifruit adds acidity and its color.
Ingredients and directions
- Prep time20 min
- Cook time20 min
- Resting1 hr
- Total1 hr 40 min
- DifficultyEasy
- Cooking methodsaucepan
- Gluten-free
- Vegetarian
- Vegan
Ingredients
people
- $5.98
- $2.90
- $0.39
- $0.47
Directions
- Peel the fruits, remove the pit from the mangoes, then dice the mangoes and kiwifruit into small pieces. ≈ 8 min
- Add the apple juice, then the mixture of gelatin and sugar, and let it rest for 1 hour.
- Pour the fruits into a large saucepan, bring to a boil over high heat, and cook for about 10 minutes.
- Check the jam: Place a spoonful of jam on a plate, wait a moment, then tilt the plate. If the jam is still running, continue cooking for about 10 minutes. ≈ 3 min
- Add the citric acid and mix. ≈ 4 min
- Pour conserver the jam, pour it into jars with screw-top lids that have been sterilized with boiling water. Close the jars tightly, turn them upside down for 15 minutes, then turn them right-side up and let them cool.
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