Click on the image, above to submit to Pinterest.

Jam Pinafal a Chiwi (Pineapple and Kiwifruit Jam)

Jam Pinafal a Chiwi (Pineapple and Kiwifruit Jam) is a classic Cymric (Welsh) for a traditional jam of pineapple and kiwi fruit purée cooked with sugar, lemon and lime until the mixture reaches the setting point before being potted and stored. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Pineapple and Kiwifruit Jam (Jam Pinafal a Chiwi).

prep time

20 minutes

cook time

55 minutes

Total Time:

75 minutes

Makes:

4 jars

Rating:

Tags : British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

4 ffrwyth kiwi
1.1kg o binafal ffres
1.1kg o siwgwr gronynnog
croen 1 lemwn wedi ei ratio
sudd 1 lemwn (safiwch yr hadau, can eu clumu mewn cwd bychan of fwslin)
croen 1 leim wedi ei ratio
sudd 1 leim

Dull:

Pliciwch y ffrwythau kiwi cyn gwasgu'r cnawd drwy ridyll mân gan bwyso trywodd gyda chefn llwy i hylifo. Ciwbiwch gnawd y pinafal a chyfunwch mewn powlen gyda'r ffrwythau kiwi wedi eu hylifo. Cyfunwch y siwgwr i fewn i'r gymysgfa a thorwch yn drwyadl. Gorchuddiwch gyda phlastig a gosodwch o'r neilltu dros nos. Drannoeth, trowch y ffrwythau (ac unrhyw sug) i sosban a chyfunwch gyda'r croen a'r sudd sitrws, gan ychwanegu'r cwd o hadau. Yn araf, dewch a'r gymysgedd i ferwi a cadwch i ferwi am 30 munud, gan gael gwared ar unrhyw ewyn fel mae'n dod i'r gwyneb. Profwch bwynt caledu'r jam trwy roi llwy de o'r gymysgedd ar blât wedi ei oeri yn y rhewgell. Os y gwthiwch y jam gyda gewyn bys fe ddyliai ffurfio croen gyda rhicyllau ynddo. Os nad yw'n gwneud hyn, berwch am 15 munud yn fwy yna profwch unwaith eto. Pan mae'r jam yn barod, tynnwch y cwd allan, yna defnyddiwch lwy i drosglwyddo'r jam i jariau sydd wedi eu sterileiddio a'u cynhesu mewn popty cymhedrol. Seliwch gyda chaeadau, gadewch i'r jam oeri yna gosodwch yn y cwpwrdd.

English Translation

Ingredients:

4 kiwifruit
1.1kg fresh pineapple, peeled and cored
1.1kg granulated sugar
freshly-grated lemon zest
juice of 1 lemon (retain all the lemon pips and tie in a muslin bag)
freshly-grated zest of 1 lime
juice of 1 lime

Method:

Peel the kiwifruit then press the flesh through a fine-meshed sieve with the back of a spoon to purée. Dice the pineapple flesh and combine in a non-reactive bowl with the kiwi purée.

Stir in the sugar and mix thoroughly. Cover with clingfilm and set aside over night.

The following day, turn the fruit (and any juices) into a pan and stir in the citrus zests and juices, adding the muslin bag of lemon pips.

Slowly bring the mixture to a boil and keep boiling for 30 minutes, skimming the surface as the need arises, to remove any scum.

Test for the setting point by pacing a teaspoon of the jam on a plate chilled in the refrigerator. If, when pushed with your nail, a crinkly skin form on the surface, the jam is ready. If not continue boiling for 15 minutes more and test again.

When the jam is ready, remove the bag of pips, spoon the jam into jars that have been sterilized and heated in the oven. Seal securely with lids, allow to cool and store, as you would any other jam.