Kiwi Jam

Wash the kiwi and peel it, cut the flesh into small cubes, mix the fruit with 1 tablespoon of granulated sugar, and let it sit for more than an hour to allow the pectin to exude.

Then transfer it into the pot, add 2 tablespoons of water, and simmer over low heat until the pulp is soft and tender;

Mash with a spoon (or let it cool and blend with a food processor for a smoother texture), then continue to heat over low heat while stirring constantly;

When stirred to about 80-90% of the desired thickness, squeeze in an appropriate amount of lemon juice, and stir evenly to enhance the fragrance.

Wait until the moisture evaporates and it becomes very thick.

While hot, pour into a glass jar that is free of water and oil.

Then seal it and let it cool to room temperature before moving it to the refrigerator for storage.