Cooking Steps

1. 

   Step1:Peel off the skin of kiwifrui

2. 

   Step2:Remove the heart in the middle, and the pulp will be about 800g

3. 

   Step3:Dice the flesh

4. 

   Step4:In a glass bowl, add 30-40 ml lemon juice and all the sugar, mix well, cover, and refrigerate in the refrigerator for over 4 hours (the amount of lemon juice depends on the acidity and sweetness of kiwifruit)

5. 

   Step5:Pour the cured Kiwi into a thick stainless steel pot, cook in medium heat, and try to extract the foam as it is boiled

6. 

   Step6:When cooking the pulp until it is soft and rotten, use a hand-held electric mixer to break the pulp (this step can be omitted if you like the granular feeling, and if you don't have a hand-held mixer, you can pour it into the mixer to beat and then pour it back into the pot)

7. 

   Step7:Continue to cook the jam until it is thick. Put it into a glass jar sterilized at high temperature while it is hot, cool it upside down, and then move it into the refrigerator for refrigeration. (the jam should not be too thick, because it will become thicker after cooling and refrigeration.).