Kiwi Jam
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General information
General
Information :
Information :
The fruit has green flesh with small black seeds and a white pulp in the center of the fruit. The seeds and white pulp of the kiwi fruit are edible. A ripe kiwi fruit has soft flesh that is sweet to the taste. The golden kiwi has a smooth and hairy, long, bronze (brown) skin, with a beak shape at the stem attachment. Flesh color varies from bright green to a clear, intense yellow. They’re sweeter than green kiwifruit and less fuzzy than the green fruits, too. Kiwifruit is a fuzzy fruit, high in nutrients and very low in calories, so it is a very useful fruit. This fruit has high antioxidant properties. Kiwifruit is high in energy despite its low calorie content.
Kiwi jam is an excellent choice for winter snack due to its tropical taste and high nutritional properties. While kiwis seem like tropical fruit, they’re actually just grown in warmer temperate regions.
Product benefits
Kiwi Jam
Benefits :
- Enriching in vitamins
- Containing alpha-linolenic acid, an omega-3 fatty acid
- Being of High Source of Vitamin C
- Being a good source of Folate
- Helping in digestions
- Having a good source of dietary fiber
- Sleeping inducer
- To Powerhouse of Vitamins and Minerals
- Helping to counter the effects of acidic foods
- Helping to keep you active, full of energy
- مزیت ششم
How to Produce
How To
Produce :
Kiwi were processed into jam on an industrialized scale, including the major steps of:
1. Wash and pit all the Kiwis and cut them in half
2. Put in a preserving pan (or large deep pan) along with the lemon juice and set over a low heat.
3. lightly crush the kiwis and simmer gently until cooked
4. Add the sugar and heat through on very low until all the sugar has dissolved
5. Bring to a rolling boil
6. Remove from the heat and drizzle
7. Once ready ladle into hot jars and place lids on immediately.
1. Wash and pit all the Kiwis and cut them in half
2. Put in a preserving pan (or large deep pan) along with the lemon juice and set over a low heat.
3. lightly crush the kiwis and simmer gently until cooked
4. Add the sugar and heat through on very low until all the sugar has dissolved
5. Bring to a rolling boil
6. Remove from the heat and drizzle
7. Once ready ladle into hot jars and place lids on immediately.
Based on the taste of the fruit in the jam, we can add ingredients such as cinnamon, saffron, ginger and lemon juice (for fruit with little in the way of natural acid) to the pot. The juice of lemon is needed for very low acid fruit, whereas half of that will be enough for medium acid fruit, and won’t need any for the high acid fruits. In general, fruit with high pectin will also have high acidity and vice versa.
To prepare high quality jam, we should use high quality, dry and ripe fruits in good condition (not rotten, moldy or overripe). If the fruit is damp or wet, then the water may actually dilute the natural pectin and prevent the preserve from achieving a good set. Boiling is key to jam-making because it releases a long fibrous compound known as pectin. In jam, pectin forms a mesh that traps the sugary liquid and cradles suspended pieces of fruit.
Packaging
Packaging :
As far as packaging is concerned, there are various options – cups, glasses, cans, buckets. We can provide Kiwi Jam in each quantity that our client wants, there are no limited in weight and destination or in packed.
