Kiwi PueREE

First, whisk the grape juice with the jelling sugar and make bubbling for at least 1 minute. Remove the skin from the kiwis, finely crush and stir with the honey, juice of one lemon and cinnamon. Cool the grape jelly a little and then fold it into the kiwi puree form.

The resulting amount can be kept in the refrigerator for about 10 to 14 days and is excellent as a fruity spread or fruit island in the curd or pudding.

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