Traditional Chinese Kiwi jam process: Fermentation Process, Recipe & Home Production Guide
In short: Traditional Chinese Kiwi jam process. This entry documents a fermentation & aging taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 2362 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
kiwi jamProcess flow Raw material selection → Cleaning → Peeling → Sugar water preparation → Sauce cooking → Canning → Sealing → Sterilization → Cooling → Canning and storagePreparation method 1. Raw material selection: Select fruits that are fully mature (about 8 to 9 years old) as raw materials, and reject unqualified fruits that are rotten, fermented, moldy, or have serious lesions on the surface.2. Cleaning: Thoroughly clean and remove mud, sand and other impurities, and drain the water.3． Peel: Peel by hand, or cut the fruit in half and scoop out the pulp with a stainless steel spoon.4. Preparation of sugar water: add 100 kilograms of sugar to 33 kilograms of water, heat to dissolve, …
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