Homemade kiwi marmalade – a recipe with step-by-step photos

Kiwi marmalade is a true gift for true summer lovers. This exotic treat is the perfect dessert during the hot season. It will invigorate, refresh, and put you in a good mood all day long!

Nutritional value per serving

136.6 kcal

Proteins: 3.8 g
Fats: 0.3 g
Carbohydrates: 28.3 g

*Nutritional value is calculated per 100g of ingredients

Total time: 2 hours 20 minutes
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 1

This kiwi marmalade recipe is unlike others because it contains butter. Of course, you can omit it, but you'll end up with regular, chewy jellies. But with butter, the flavor is incredibly rich, full, and dense. The texture itself is reminiscent of a cross between a soufflé and a jelly. The marmalade literally melts on your tongue. There's no need to say much here—just cook!

Recipe with step-by-step photos

Kiwi marmalade

Ingredients

Servings

Kiwi

150 G
Tarragon

100 ml
Sugar

130 G
Starch

2 tbsp
Butter

20 G
Citric acid

1 pinch

Preparation

Step 1

Blend the kiwi and add the tarragon. You can substitute any mineral or sweet water for the tarragon. Pour the juice into a saucepan.

Step 2

Add sugar.

Step 3

The starch will act as a thickener and make the jelly smoother. Stir.

Step 4

Place the mixture on the fire and cook until it thickens.

Step 5

Add a pinch of citric acid for stabilization and butter.

Step 6

Heat the mixture until it begins to separate from the sides of the saucepan.

Step 7

We pour the mixture into the mold and put the marmalade in the refrigerator for 2 hours.

Step 8

Cut the frozen marmalade into cubes and roll in coconut flakes. Done!

How to properly store jelly beans

The shelf life of jellies is determined by the ingredients used to make them. Homemade marmalade is most often made with natural ingredients (juices, purees, compotes), so this treat shouldn't be stored for too long. Unlike store-bought versions, which contain stabilizers and food additives, homemade marmalade can ferment.

Marmalade, like any other candy, is very sensitive to moisture. Therefore, it should be stored in an airtight container (preferably glass) in a cool, dark place at a temperature of 18°C (64°F). Exposure to high temperatures can cause the candy to leak, melt, or, conversely, dry out.

If you store your marmalade in a cabinet, air the container periodically to prevent mold. However, bright, sweet, and delicious jellies are unlikely to last long in the house, especially if you have children.

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