If you are a happy owner of actinidia – this amazing hardy vine with kiwi fruits, then we invite you to cook delicious jam.
Actinidia is also famous Chinese or Japanese kiwi, hardy kiwi, Chinese gooseberry. They are Actinia arguments and are much smaller than our familiar grocery store kiwi. The fruit has a smooth green or reddish brown edible rind rather than the hairy rind of the common kiwi. They ripen in mid-September – early October. The fruits are very useful – they contain 10 times more vitamin C than lemons. It bears fruit already 2-3 years after planting. Actinidia – high-yielding, gives 5-10 kg or more fruits. The average weight of the fetus is 12-18 g.
Some people believe that actinidia are “not good for jam”. While others say they make a delicious product.
Ingredients (for 8 jars of jam):
- 3 kg actinidia
- 12 cups of granulated sugar
- 1.5 cups lemon juice
- 2 glasses of water
- 1 tablespoon butter
Cooking:
- Place the actinidia in a large heavy-bottomed saucepan. Add water and oil.
- Bring to a boil and simmer until fruit is tender, about 10 minutes.
- Add sugar and lemon juice, boil quickly for 5-10 minutes or until the jam thickens.
- Pour into hot sterilized jars.
- You can also freeze all actinidia jam and take it out if necessary. It will look like fresh jam.
- Enjoy your meal!
See also: jam from rose petals or wild rose
Published: 28.09.2019
Actinidia (Chinese kiwi) jam
