I did Sea, alongside the fact that Kiwis hold the cooking pot in syrup by the long simmering so firmly. The recipe I have quoted from a cooking show and tried in first opportunity. It has become a nice color on the breakfast bread. As is common in Turkey, it is vewendet refined sugar in the recipe. 1 kg Kiwi 750 g sugar 800 ml of water to the juice of 1/2 lemon sugar with water in a deep saucepan over medium heat for about 25 minutes until it creates a thick syrup. Kiwi peel and cut into thin slices. The kiwi slices into the syrup, islar heat to boil, and then simmer for another 25 minutes islar at reduced heat. Do not stir! The resulting foam away. Pour lemon juice, boil once and remove from heat. Pour the lukewarm jam into clean jars and refrigerate.
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