My first attempt in this mandarin marmalade few years ago brought me almost to tears.*
The effort to separate the peel, the pith, and the membranes from the flesh were way too much for me then.
Not forgetting that the jam jars and covers need to be sterilized through boiling in hot water.*
Original plan to preserve a big bag of leftovers from Chinese New Year was cut short half way, when I decided to just cook with what I had peeled.
I have since learned to appreciate a bottle of well made marmalade better.
Compared to orange marmalade, kiwi jams are way easier.
So easy that I make only a single serve each time with just one large kiwi fruit; saves me the trouble of sterilizing the container and finding the fridge space to store it.
I choose kiwi fruits that are a bit more on the ripe/soft side, so that the flesh is easier to be mashed with just a fork. If you intend to make a bigger batch, a food processor might do the puree job better.
RECIPE : SINGLE SERVE KIWI JAM
1 very ripe kiwi fruit, peeled
1 /2 tablespoon sugar
lemon juice, few drops
01. Put the kiwi fruit in a small saucepan, and mash it into puree with a fork or the back of a spoon.
02. Over a small fire, bring the kiwi puree to gentle simmer, stirring with a spoon all the time. The batch is so small, it could get burnt real easily. So please, do not attempt to multitask.
03. Once you see the puree bubbling and steam rising, that means it is hot enough to add sugar at this moment, stir to mix well.
04. When the kiwi jam starts to become thick and sticky, squeeze in a few drops of lemon juice.
05. Taste and adjust to your liking by adding sugar or lemon juice.
06. Remove from fire and scrap the jam onto a small dish.
07. Cool completely, or chill in fridge if you like it cold.
08. Serve with your favorite toast.
* this mandarin marmalade recipe throws in the peels, pith, seeds and all, wondering why it is not bitter
* this method of leaving the glass jars and covers in oven set to 100C/225F for 10 minutes will do too