Crushed Kiwi preserve
no pectin added, no white sugar added, no preservative
- 4 medium kiwi (I used green kiwi)
- 1 tbsp jaggery (use a lighter colour one to keep the kiwi colour intact)
Wash and peel the kiwis and give them a quick rough chop.
Add these to a thick bottomed pan on medium heat.
Sprinkle the jaggery on top and allow the kiwis to release the juices in gentle heat
Stir the mix around and as the kiwi gets cooked mash it gently with the back of your spoon.
As the liquid evaporates, reduce heat and allow the mixture to simmer and keep stirring,
Once it becomes thicker than honey, the jam is done. Remove from heat and allow it to sit for 5 minutes
Transfer to a clean, moisture-free, dry glass bottle to use.
Store in the refrigerator and it lasts well for about 2 weeks.
Calories: 16kcalCarbohydrates: 4gProtein: 0.2gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 1mgPotassium: 84mgFiber: 1gSugar: 3g