Gooseberry and kiwi jam: double gooseberry pleasure

Today I have another recipe for you to boil down in the berry season ... a delicious gooseberry and kiwi jam. The gooseberries were ripe in abundance in the garden, so I turned them straight into jam, along with a few ripe kiwis. Sometimes a slightly different combination than usual - both in terms of color and taste - but very tasty ... ♥

Stachelbeer-Kiwi-Konfitüre

Most of the time, you can either harvest almost nothing or a lot in the garden, or you simply have to. When the gooseberries are really ripe, they actually taste quite mild, just like kiwis - the Chinese gooseberries. So what could be more obvious than combining both gooseberry varieties and processing them into a delicious berry jam?

Even if the red jams and jellies are more in the first place at the breakfast table, this gooseberry-kiwi jam is a very tasty change. I have already given some of them away and replenishment was requested immediately after the first “breakfast test”. I also like this jam in natural yoghurt or quark. If you also like to boil down or simply have to process your harvest, you will find many more suggestions and delicious ones here Recipes for jams, jellies and sweet spreads. Maybe you would like to browse a little and get some inspiration ... ♥

Edit: Due to popular demand ... the pendants in the picture are from this set: Leifheit 3194 Deco Set Preserving

Ingredients for the gooseberry and kiwi jam:

(for about 4 mason jars)

  • 600g gooseberries, ready to cook
  • 300g kiwi fruit, peeled (about 4 pieces, depending on size)
  • 500g preserving sugar 2: 1
  • 80g (white) rum or elderflower syrup (or 50:50)
  • Juice and zest of 1 lime or 1 small lemon
  • 1 teaspoon Homemade vanilla extract or bought vanilla extract
PREPARATION:
  1. Clean the preserving jars very thoroughly again or boil or sterilize them.
  2. Put a small spoon in the refrigerator for the gelling test later (*).

 

Prepare gooseberry and kiwi jam:

  1. Put all the ingredients for the gooseberry and kiwi jam in a saucepan, mix well and bring to the boil.
  2. Stir every now and then. Let simmer for about 3-4 minutes and keep stirring.
    (If desired, then use the hand blender to grind to the desired fineness.)
  3. At the end of the cooking time, the gelling test (*) is made.
  4. Pour the finished gooseberry and kiwi jam into the prepared jars and close the lid immediately. The glasses do not need to be turned upside down. You can find more information here ... Einkochen.info

 

Preparation with the Thermomix®:

  1. Put all the ingredients for the gooseberry and kiwi jam in the mixing bowl and mix counterclockwise for 10 seconds / speed 4.
  2. Then cook for 15 minutes / 100 ° C / level 2 / counterclockwise rotation. (If the jam starts to boil over, reduce the temperature to 98 ° C, remove the measuring cup and put on the cooking basket as a splash guard.)
  3. If you don't like the jam in pieces, puree it for 20 seconds / speed 10 after the end of the cooking time.
  4. Then the gelling test (*) is made.
  5. Pour the finished gooseberry and kiwi jam into the prepared jars and close the lid immediately. The glasses do not need to be turned upside down. You can find more information here ...Einkochen.info

 

(*) Gelling test:

At the end of the cooking time, remove some jam from the saucepan / mixing bowl with a spoon and allow the hot mixture to drain off. If the last drop becomes solid, the jam will solidify too. Otherwise, the cooking time is simply extended by 1-2 minutes and the gelling test repeated ..

Stachelbeer-Kiwi-Konfitüre


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