Recipe Kiwi Jam

1. Prepare your jars by washing them in hot, soapy water and letting them air dry.

1. Peel the kiwis (this is the longest part!)
2. Cut the kiwis into pieces, place in a large, heavy based saucepan, add the lemon juice, vanilla sugar, white sugar, orange juice and peel, lemon peel.
3. Bring the mixture to a boil. Reduce heat to medium-low and simmer for 20 minutes.
4. Puree in a blender. Add the powdered agar, keep simmering for 5 more minutes.
5. Dab a spoonful of hot jam on a cold plate. If your jam runs gently without being too liquid, it’s a success!
6. Skim the foam off and pour into the jar.

If you are using Le Parfait Jam Jars, screw on the lid and turn the jar upside down right away – this process is called self-pasteurisation.  If you are using Le Parfait Jars or Terrines, proceed immediately with the heat treatment, 20 minutes at 100°C (212°F).