「Japanese information」トップ > KBXA100j > How to make a jam of gold kiwi fruit ゴールドキウイフルーツジャム
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How to make a jam of gold kiwi fruit ゴールドキウイフルーツジャム
This is how to make gold kiwi fruit jam made with automatic baking machine jam course.
I use the Japanese Tiger KBX-A100.
Kiwi fruit is a type called MG -06.
It is a good balance of moderate acidity and sweetness.
☆Ingredient☆
4(284g)・・Gold kiwi fruit
95g+47g・・Granulated sugar
3g・・Lemon juice
Granulated sugar is 50% of the weight of kiwifruit.
The weight of lemon juice is 1% of the weight of kiwifruit.
The softened kiwifruit is easier to stir with a blender.
How to make a jam of gold kiwi fruit
◇Peel the kiwifruit.Cut the kiwi fruits finely.
◇Weigh the kiwifruit.
◇Granulated sugar is used in two parts.
Use 50% of the weight of kiwifruit 142 g of granulated sugar.
Initially we use 95 g of granulated sugar.
◇Stir the finely chopped kiwi fruit with a blender.
◇Put the kiwifruit and granulated sugar 95g into a baking container.
◇Set a baking container in the automatic bread baking machine.
◇Press the Start button to select the jam course.
◇To boil the bottle to put the jam.
Bottle of jam put plenty of water in a pot as hide.
After boiling boil water, boiled for about 5 minutes.
Lid of the bottle is about two minutes, to boiling.
◇Bottle and lid boiling disinfection is over cool naturally taken out.
◇After 15 minutes, add sugar second time 47g.
◇After 10 minutes, add the lemon juice 3g.
◇5 minutes after adding lemon juice, heating is completed in total heating time of about 25 minutes.
The heating time of the jam course is one hour, but push the cancel button to end the jam course.
◇Put kiwi fruit jam in a boiled disinfected glass bottle.
◇Cool the kiwi fruit jam at room temperature.
The gold kiwi fruit jam which entered the bottle is not very beautiful in color.
When it is applied to bread it will be a beautiful gold kiwi fruit color.
Kiwifruit → 284 g
Granulated sugar → 142 g
The calculated sugar content of kiwi fruit jam is 48.13
The condition of gelatinization of pectin when making jam is high sugar content (55% or more), acidic (pH about 3.0).
The calculated sugar content does not satisfy the condition of gelatinization of pectin, but I was able to make a good feeling jam.
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I use the Japanese Tiger KBX-A100.
Kiwi fruit is a type called MG -06.
It is a good balance of moderate acidity and sweetness.
☆Ingredient☆
4(284g)・・Gold kiwi fruit
95g+47g・・Granulated sugar
3g・・Lemon juice
Granulated sugar is 50% of the weight of kiwifruit.
The weight of lemon juice is 1% of the weight of kiwifruit.
The softened kiwifruit is easier to stir with a blender.
How to make a jam of gold kiwi fruit
◇Peel the kiwifruit.Cut the kiwi fruits finely.
◇Weigh the kiwifruit.
◇Granulated sugar is used in two parts.
Use 50% of the weight of kiwifruit 142 g of granulated sugar.
Initially we use 95 g of granulated sugar.
◇Stir the finely chopped kiwi fruit with a blender.
◇Put the kiwifruit and granulated sugar 95g into a baking container.
◇Set a baking container in the automatic bread baking machine.
◇Press the Start button to select the jam course.
◇To boil the bottle to put the jam.
Bottle of jam put plenty of water in a pot as hide.
After boiling boil water, boiled for about 5 minutes.
Lid of the bottle is about two minutes, to boiling.
◇Bottle and lid boiling disinfection is over cool naturally taken out.
◇After 15 minutes, add sugar second time 47g.
◇After 10 minutes, add the lemon juice 3g.
◇5 minutes after adding lemon juice, heating is completed in total heating time of about 25 minutes.
The heating time of the jam course is one hour, but push the cancel button to end the jam course.
◇Put kiwi fruit jam in a boiled disinfected glass bottle.
◇Cool the kiwi fruit jam at room temperature.
The gold kiwi fruit jam which entered the bottle is not very beautiful in color.
When it is applied to bread it will be a beautiful gold kiwi fruit color.
Kiwifruit → 284 g
Granulated sugar → 142 g
The calculated sugar content of kiwi fruit jam is 48.13
The condition of gelatinization of pectin when making jam is high sugar content (55% or more), acidic (pH about 3.0).
The calculated sugar content does not satisfy the condition of gelatinization of pectin, but I was able to make a good feeling jam.
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