Kiwi jam with a hint of lime (and a giveaway!)
amuse your bouche
amuse your bouche
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  • 15 mins Cook time 25 mins Total time 40 mins Author: Becca @ Amuse Your Bouche Recipe type: Miscellaneous Yield: Makes 4 jars Ingredients
  • 1 kg kiwi fruit (around 15 kiwis) 3 tbsp Ball jam setting mix with pectin 660g (~ 3 cups) caster sugar 1 tsp finely grated lime zest Instructions Peel the kiwis, and chop them fairly small. Place into the Ball jam maker with the pectin, and press the 'jam' button. Allow the paddle to toss the fruit and pectin over the heat for 4 minutes. When the machine beeps, add the caster sugar and lime zest, and allow to cook for the remaining 17 minutes. When the jam is ready, turn the machine off and immediately transfer the jam to pre-heated jars. Seal tightly and store in the fridge for up to 3 weeks. Alternatively, you can freeze the jam, or preserve it to store long-term - just follow the relevant instructions on this page. 3.4.3177



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