Відео

With pleasure 🙂

In this video I used a homemade pastry cream for my "Torta de Claras". (ua-cam.com/video/T8fwNFvDPZw/v-deo.htmlsi=QHKOUucF0yjMqs5L). But you are absolutely right, the sweet egg cream is most commonly used for the Torta de Claras here in Portugal. I wanted to show with this video that you can use any cream you like for spreading. But.. I also have a surprise for you today. 😉 There is a video for the sweet egg cream on my channel. (ua-cam.com/video/IDZBScAqYzA/v-deo.htmlsi=XF9lLVtU3x0ONX-b). You will be amazed at how easy and quick it is to prepare this sweet egg cream.

@@JessiKitchen Oh my god, you are the best!!!! I cannot wait to try to make this dessert. Thank you sooooo much. xxxx

@@seles2000 beijinhos 😘

I want to make loads of these cakes at the same time. Can I just double all the ingredients? Whilst maintaining the correct ratios?

@seles2000 Of course you can. 👍🏼 In my video I made a small version of Torta de Claras. Instead of using a baking dish like in my video, use a whole baking tray from your oven. Just double the amounts of the ingredients. The baking tray is greased with butter as in the video, then the parchment paper is placed on top and greased again with butter. The baking time and temperature remain the same.

Thank you for your comment. 🤗 I'm glad you like the video "Guardanapos - Portuguese Sponge Cake". I have a surprise for you, there are already videos on my channel about egg white cake and desserts. In Portuguese these cake is called "Torta de Claras" (link here 👉🏼ua-cam.com/video/OlhCudsXFvw/v-deo.htmlsi=HcRb7Gtbqs463VU7) Then there are desserts called "Pudim Molotof", you can find the video here 👉🏼 ua-cam.com/video/ki9tXbvK_OY/v-deo.htmlsi=A6JthuwGQNTevSTr & the dessert "Farófias" 👉🏼ua-cam.com/video/f3Vl-6BXFd4/v-deo.htmlsi=eWl1wkDoxZbEw8SR. I hope you have fun trying it out. Beijinhos 😘

@@JessiKitchen Thanks Jessi. I didnt see it xx

Thank you for your comment and your opinion. In my eyes it is a chestnut cake because the recipe contains a huge amount of chestnut cream.

@@stonefly69 Thanks a lot for your comment. 🤗 I hope you had a wonderful time in Estremoz? Yes, I can confirm your information about the recipe for Portuguese tomato jam. I hope you enjoy making this jam and have wonderful memories of your breakfast. If you are interested in other Portuguese delicacies, just check out my UA-cam channel. Beijinhos 😘

Thank you so much for your comment.🤗 I'm sure you can do it too. After all, the basis of this recipe "Pumpkin Jam" is pumpkin puree. Just give it a try and let me know. That would be great.😘

Muito obrigada pelo seu comentário.🤗 Para esta receita usei alfarroba em pó de compra. É possível encontrar a alfarroba em pó, goma ou creme em quase todos supermercados portugueses, lojas de produtos naturais ou lojas online. Se não reside em Portugal, aqui está um link da internet para si: pt.iherb.com/pr/frontier-co-op-medium-roasted-carob-powder-16-oz-453-g/30792?gad_source=1&gclid=CjwKCAjwl6-3BhBWEiwApN6_kved0lpNfqVmxxkUNSxbOxlpZTKggOorKIjbh6gjxVrkLH_iK4EYBhoCopYQAvD_BwE&gclsrc=aw.ds Na verdade, pode fazer você mesmo alfarroba em pó. Já fiz isso e queria fazer um vídeo sobre isso para o UA-cam porque é muito interessante. Infelizmente ainda não cheguei a isso. Encontra aqui todas as explicações necessárias para a produção de alfarroba em pó. Como Fazer Alfarroba em Pó? pt.chabad.org/library/article_cdo/aid/5525498/jewish/Como-Comer-Alfarroba.htm Muito obrigada e beijinho 😚

@@JessiKitchen obrigada!

De nada 😊

Thanks for your comment. 🤗 Turning the jars upside down for a few minutes after filling them is a tradition when preserving jam. However, many jam lovers don't even know why they do this. If you turn the jars upside down after filling them, the hot filling heats up the headspace so much that microorganisms have no chance of settling there. 2 to 3 minutes is enough. The jars should not be left upside down for longer than five minutes so that the jam in the lid does not gel.

@@JessiKitchen In all the years I have made jam, I had never heard that before. Thank you for the good advice.

your welcome 😁

Obrigada 😃

Olá e obrigada pelo seu comentário.😊 Na verdade, já existem algumas receitas com alfarroba no meu canal de UA-cam. Mas ainda não fiz uma tarte das 3 delícias algarvias. Dá-me uma nova ideia. 😉 Mas comecei logo a pesquisar na internet e encontrei o que procurava. Na verdade, existem algumas receitas. Anexei alguns links para si. Mesmo que não sejam do meu canal, gostaria de os partilhar convosco. "Bolo três Delícias" no canal de Inês Martins 👉🏼ua-cam.com/video/BSC8SP3ssy0/v-deo.htmlsi=8TQp2itbHpJEjnhr Receita de Rota Algarvia - Chef Dual 👉🏼ua-cam.com/video/tCzpH5DLZqg/v-deo.htmlsi=m7tZZLjWB-lf83Sr Bolo 3 delícias do Algarve de Tia Adelina 👉🏼receitasdatiaadelina.com/2022/08/03/bolo-3-delicias-do-algarve/ Beijinhos 😘

Thanks a lot for your comment ☺️

Yes, this pumpkin jam is very delicious. 😋

Thanks. I appreciate you writing that. 😉☺️

Thanks 🙏

Thank you for your comment.😊 I am sure that this dish from Alentejo will also taste delicious with mussels.Just try it and give me your feedback. I wish you "um bom apetite "! 😋😘

Hello Anabela, 🤗 Thanks for your comment. You can find all the information about the ingredients, size of the baking pan and baking time in my video description. Beijinhos 😘

Thanks a lot for your comment.🤗 It's a pleasure for me that you liked my video. 😊 My goal in creating my videos is to be as short and concise as possible, while still sharing all the important information. Have you tried this recipe yet? Beijinhos 😘

@@JessiKitchen I tried the recipe, and it was great. Thank you. I have made pumpkin jam in the past, but I tried your recipe this time around. It was perfect.

Thank you for your feedback.😊 There are other pumpkin recipes on my channel. For example, "Sonhos de Abóbora", a Portuguese pastry that can be enjoyed in almost every bakery.😋

With pleasure 😉

Of course, in my video description. 🕵️‍♂️😉

😂 Thanks for your comment ☺️ Have a great weekend 😘

Thank you Luna for your comment. 🤗 I'm glad you like the video.😘

Thank you for your comment.🤗 If you like, you can add all of the ingredients listed. Some also like champions, asparagus or leeks.

Of course 😊

Thank you for your comment. 🤗 Once the grape jam has been made, it can be stored in the dark as a preserve for up to a year. Once opened, it keeps in the fridge for 2 weeks.

Thank you very much for your idea. 😚 I will look out for baby bak choy in the supermarket. Your recipe for the bak choy soup sounds delicious with Asian noodles. 😋

@@JessiKitchen Any time, the pleasure is mine🥰

Try it. 🤗 It is worth it .. Cut your watermelon into cubes and put them in the freezer for a while. Then all you need is a bottle of rosé wine and you're good to go. 😉😘

There is a recycling for almost everything. 😉 A delicious, crunchy snack. 😋 But the best is that you can also use the chicken fat obtained as chicken schmalz. It just needs to cool down and will keep in the fridge for quite a while. It can be used to sear meat or simply make a soup a little tastier. Then the olive oil is simply replaced by the chicken schmalz. Big kiss to you 😘

🤣 die Ideen gehen mir nie aus, nur die Zeit rennt mir stets davon! 😉 Probiere das Rezept ruhig einmal aus. Man braucht nur Wassermelone (gewürfelt und tiefgekühlt) und Rosé Wein. Zusammen kommen die beiden Zutaten in den Mixer und fertig ist dein Watermelon Frosé. Super lecker und erfrischend 😋😘

@@JessiKitchen das mache ich morgen sofort!!!

@@gritrudolph9608 Prima! Lass es dir schmecken 😘

Thank you for your comment and your thoughts you share with me. You're correct that historically, certain animals were primarily used for specific purposes. Cows were commonly raised for milk, chickens for eggs, and pigs for meat. The notion of what constitutes traditional or modern cooking can vary depending on cultural perspectives. Different regions and cuisines have their own traditional dishes and cooking techniques that may prioritize certain types of meat over others. Culinary practices are influenced by a variety of factors, and what is considered traditional or modern can vary depending on cultural and historical contexts.

Then give this recipe a try! 😉

Thank you for taking the time to watch my video and providing feedback. I appreciate your perspective and understand that the absence of speech may not have met your expectations. The intention behind the video was to focus on visual elements and convey the message through imagery and captions. However, I understand that different preferences exist, and I will take your feedback into consideration for future videos. If there are any specific suggestions or improvements you would like to see, I would be happy to hear them. Thank you again for sharing your thoughts.

A very big thank you for your comment.🤗 Well, that's a real motivational boost for me.💪💉 I will continue without question! A big hug for you!🥰

@@JessiKitchen 🥰 Yes, you must👏I'm immensely happy to hear that, please keep them coming 😍 A big hug for you as well🤗

Frozen waffles from the grocery store are definitely a faster option! 😉😂But just imagine that wonderful smell in the kitchen when preparing the waffles in the waffle maker.🧇 And if there are any left over after you have prepared them, you can put them in the freezer after they have cooled down and simply warm them up a little in the toaster at a later time! A big Kiss to you! 😘

@@JessiKitchen Happy Sunday, my dear I hope you are doing well🤗 Since I made that comment, I have been to different stores and stood in front of the frozen section multiple times staring at the rows of frozen waffles; would you believe that each time I have walked away at the recollection of your video and the thought of biting into another piece of mediocre frozen waffle in contrast to your fresh creation? I surprised myself as it didn't even require much volition, I would rather go without but this has led to a long overdue waffle that I have been craving😅 I credit you for inspiring me into considering getting a waffle maker which was never even remotely on my radar! You are absolutely right, I look forward to the wonderful smell of fresh waffles wafting through my kitchen🤩 I very much appreciate your recommendation on preserving any extras or leftovers which is ingenious😍 I will keep you posted once I create my first waffle, I can't wait🤣 A big hug for you, my dear🥰

@@ewhrlaw5290 Such a waffle iron can be very entertaining. You can let your creativity run free. First of all, you can use any flour you like, great thing for people with food allergies, vegans, diabetics, etc. Then there are not only sweet waffles, no, they can also be hearty! With all the ingredients your heart desires! In addition, such a waffle iron is also educationally valuable, you can certainly invent and implement great recipes with young people. So, what are you waiting for. 🤣😂 Big kiss to you 😗

@@JessiKitchen My dear, I'm excited to share with you that I have purchased a waffle machine and I truly agree that it's a valuable appliance especially for someone like me who have only tasted frozen waffles prior to this You are absolutely correct about its versatility in catering to different taste buds and preferences, although I am partial to the traditional Belgian waffle which is my favorite, I now know I can even make savory and hearty waffles such as a crispy rice waffle😄 That will be for my next waffle project. With regards to the "young people", it was already a handful teaching them how to make pancakes with ready-made pancake mix😅, not to mention assisting with cooking their pancakes on a griddle! I'll have to pass on making waffles with them🤣 Therefore, inventing and implementing new waffle recipes will be a solo creative project for me to execute alone😂😆 I thank you again for inspiring me with this recipe that led to an essential discovery and purchase, a big hug for you, my dear🤗🥰

If your friends still have loquats hanging from their trees, it would definitely be worth a try. The recipe is very easy and quick to prepare! 🤗

@@JessiKitchen Unfortunately, I'll have to wait until next spring for this Agreed, this recipe seems easy enough for me 😁

@@ewhrlaw5290 Now you already have a great idea for the loquat harvest for next year. 😉😘

@@JessiKitchen Indeed, I am eagerly looking forward to the harvest of 2024 and yummy loquat jam for my pancakes in lieu of syrup😁

The two weeks have almost passed. Could you get another loquat from your friend's loquat tree? Unfortunately, the loquat season in the Algarve is already over.😢 a big hug from me 🤗

@@JessiKitchen Yes, more like three weeks! I was finally able to get to my friend's house yesterday, regrettably, all her loquats died and they were dangling lifelessly from her tree I was indeed devastated 😭as I love loquats and wanted to try out your recipes. She told me those were too high up for them to reach. In hindsight, I should have swung by earlier, we were too busy with our day to day to touch base on that; lesson learnt, moving forward I will be more cognizant of the loquat season. It does seem that our loquat season is in tandem with the Algarve. Right back at you🤗

@@ewhrlaw5290 Sad but true, then again next year! But in 2024 with super equipment for picking, even the very high-hanging loquats! 🤩🙂

@@JessiKitchen Yes, my dear, I will be more prepared for next year! I think all it would take is a ladder 😅 My friends are obviously not tall enough to reach those high-hanging loquats, what seems to be a straightforward solution can sometimes escape us😆

Now there are 2 options. 🤔 The first option would be to clean and core the present loquats and freeze them until next fall. And in the fall, instead of pumpkin pie, make a loquat crumble from frozen loquat. Or...the second option: Try this crumble recipe with seasonal pumpkin instead of loquats! That would be a great idea too! I hope I remember in October.🤣

@@JessiKitchen Jessi dear, these options are absolutely brilliant 👏 If only I have thought of them when the loquats were in season and executed option 1 in a timely manner😔 Thank goodness for option 2's redeeming quality😁, what a great idea indeed to turn a humdrum pumpkin pie into a crumble I have a feeling it'll be scrumptious😋 Do you need a friendly reminder😆?

@@ewhrlaw5290 Please remind me! My head is a sieve.🤣

@@JessiKitchen You got it That witty description made me laugh, only because you are a multi-tasker with so much on your plate!

Yes, it is really a very easy and quick "Alentejo" recipe. Just like the oldest dog named Bobi, who also comes from "Alentejo", celebrated on May 25th. his 31st birthday! Happy Birthday Bobi 🎈🎁

@@JessiKitchen Yes, happy Birthday indeed to Bobi🎈, isn't it amazing that Bobi turned 31😃 Life must be good in Alentejo🍹🤠

@@ewhrlaw5290 Alentejo is really worth a trip. But not necessarily in midsummer, because it's just too hot!

My dear, 🤗 I could already flirt with your result of the "Açorda à Alentejana".😋 Your plate was so beautifully prepared.👌 I appreciate your commitment, your thirst for knowledge and your interest. Just fantastic.👏 I send you a big kiss 😘

@@JessiKitchen My dear, I am humbled and touched by your generous compliments😍 You have taken me on this journey of discovery that has stimulated my palate and satiated my gastronomic needs beyond my expectations🥰 What begun as a random search for a sourdough recipe led me to your channel which has revealed a treasure trove of amazing and extraordinary recipes to me🤩I look forward to further explorations🥰Thank you very much, my dear🤗

I had to chuckle for a moment because there isn't a single video about sourdough on my channel.😅 I am all the more amazed that you still came across me. This unknown, the algorithms! 🤫 However, I was already asked about sourdough in a slightly older video comment. Maybe I should do some research on this topic. I would like to take this opportunity to thank you for your touching comment. It really gives me great pleasure to be able to share my experiences in the culinary field with the world! Thanks so much 😘🥰

@@JessiKitchen 😆Yes, those bizzare catch-all algorithms! But I think more than anything else, it was your good vibes and sincerity that were at play I couldn't be happier having been introduced to your channel🥰 If you recall, I even asked you in an unrelated video to sourdough if you could teach me how to make the Alentejano sourdough😅Therefore, I could be the "suspect" of that particular comment😅 My dear, don't worry about looking into this sourdough obsession of mine; I have attempted repeatedly for a span of two months consistently with different approaches but failed to cultivate a sourdough starter successfully. I ran through heaps of flour and have tweaked the starter as I saw fit, however, I must have missed something. Been there, done it and gracefully accepted it's not my "calling"😁Most importantly, I came out of it with my sanity intact😄, you don't want to know how consumed I was by that! Please continue to enlighten the world😍🥰 My immense pleasure; thank you too, my dear🤗

Hello my dear, 🤩you nailed it. 🥳 It doesn't take much, rather down-to-earth and seasonal to create dreamy dishes. This is Portuguese cuisine! I am going to present you another video link that will make you even more amazed by Portuguese cuisine. Because it doesn't always have to be expensive and doesn't always have to be a long list of ingredients. Video 👉ua-cam.com/video/pTqf6KlWCgA/v-deo.html

@@JessiKitchen Hello my dear, I'm back🤗I wish to add that you are absolutely right, Portuguese cuisine checks all the aforementioned boxes and it continues to nourish and amaze me🥰 Thank you for sharing this amazing Alentejana recipe, I love it😍

@@ewhrlaw5290 With great pleasure!😍

Yes, eggs are ubiquitous and always present in Portuguese desserts and pastries. But now I have a surprise for you. You will fall off the stool and will hit your forehead. Nothing is impossible in Portugal. Watch at that 👉ua-cam.com/video/IDZBScAqYzA/v-deo.html 😉

I forgot to leave a comment on Homemade Pastry Cream. 🤔 The pastry cream is incredibly delicious and extremely easy to prepare. Of course you can spread and fill many great pastries with it. But you can also, like me, simply eat this cream as a dessert with a spoon.😋😉

@@JessiKitchen My dear, this is hilarious The same thought crossed my mind, your pastry cream reminded me of a pudding dessert which I could just eat on its own, I know I would be tempted to 🤣 I'm very happy you've shared this very versatile and delicious pasty cream, the fact that all the ingredients are no-frills and natural is a plusI can already envision how delicious this is filling the "guardanapos"🤩😶‍🌫

@@ewhrlaw5290 😂😅🤣 The best idea ever: prepare twice the amount of the cream. One part to fill the "guardanapos" and the other part to devour immediately! 😋 And you don't have to feel guilty, it's all natural ingredients.😉😘

@@JessiKitchen I couldn't agree more with your recommendation which was what I did. I encountered a little mishap with the corn starch, can you believe that the two supermarkets I went to did not have corn starch available? As a last resort, I had to buy a pricier Mexican version of a corn starch but the outcome leads me to believe it's geared towards preparing Mexican dishes. Instead of yielding equal parts of the cream for the guardanapos and to be enjoyed as a standalone, I ended up getting a solidified lump that is anything but creamy😂😅 I don't really know where I went wrong but I would like to give this another try😃

You absolutely have to. These pastries are so soft and light, it's like eating clouds! ☁️😋The word "Guardanapos" in portuguese means napkin. Because these dreamlike pieces of happiness look like this and are folded like this.😘

@@JessiKitchen Your description of these "guardanapos" alone is enough to keep me on cloud nine😁 I'm trying to fit this in as I would love a taste of these fluffy and dreamlike pieces of happiness😆😍

@@ewhrlaw5290 Try it and you won't want to come back from cloud nine! ☁☁☁ Then you can't keep your hands off it.🤫 It is a very delicate and airy pastry.😋 a big kiss to you 😘

​@@JessiKitchen Hello my dear, I'm back from cloud 9 I have actually attempted to make these guardanapos which didn't turn out to be as airy as yours as they were more on the hard side but they were delectable😁 They tasted light with an unmistakable egg fragrance which I enjoyed eating. I endeavor to make them again, I will circle back. I send you a big hug🤗

@@ewhrlaw5290 Hello my dear 🤗, I am very happy for you. An idea on my part regarding the too hard dough. Maybe reduce the temperature of the oven a bit, since not every oven heats up to the same degree. And if you're baking with convection, I would definitely reduce the time. Because the specified baking time of my video refers to my oven without convection. After baking, the dough should have a consistency that you can fold it in. A big hug to you 😘

I know! 😂😉🤩

@@JessiKitchen 🤣

This recipe is perfect for last-minute guests as it's quick and easy to make and can be served with a glass of wine as an aperitif! 😇

@@JessiKitchen With or without guests, I'll be making this for me But I know for a fact that this petiscos will be a hit🥂

@@ewhrlaw5290 🤣 Have you tried this "petisco" - recipe yet?!😋

@@JessiKitchen Between recovering from an episode of a sensitive stomach and not having enough "room" to add this to dinner, I was forced to put this on the back burner. But this is in the pipeline, I promise it won't be long before you'll hear back about this! Yum yum😆🤩

So ... how are you? Is your sensitive stomach feeling better?! Finally, it's time for a new challenge and treat for you! 😉😄

This avocado brownie is worth trying!🥑😋😘

@@JessiKitchen My dear, it has most certainly crossed my mind! I was looking for the full video for these lush brownies but got sidetracked by your other recipes😆 I love brownies and what a unique recipe this is I would love to recreate your avocado brownie recipe, this will be next after the cloud nine "guardanapos"😀

You absolutely have to try this. Very quick and easy to make, and a nice gift for someone close to you. It only takes 2 ingredients! 😉😘

@@JessiKitchen I was more captivated by the strawberry candies than the rum🤣 You're right, it's quick and easy and it's ingenious how you mix the two together and "viola" ! I doubt the stores carry these candies, I'm pretty sure because I buy hard candies every now and then and our hard candy options remain lackluster🙃😄

I love candies more than anything. Much more than chocolate. And here in Europe there are so many companies and brands. You fall off your chair, or you have hyperglycaemia.🤣 For my "Strawberry Candy Rum" I used soft strawberry candies from Haribo. Haribo is a very famous gummy bear brand, with German origin. There are so many different types of this brand in Germany that you could try a different type of candy almost every day. 🍭🍬 But this brand is not only known in Germany, but throughout Europe and beyond. Each country now also has specific varieties, tailored to the tastes of the residents. These soft strawberry candies are particularly popular in England, France and Italy. But after some research I found out that there are hardly any Haribos candies in the USA. The best known there is the Haribo gold-bears. So I googled another solution for you. Here are some websites with obvious variants for you, so that you can produce your own Strawberry Candy Rum, despite the lack of Haribo in the USA. 👉www.candynation.com/strawberry-gummy-drops 👉 www.justcandy.com/products/ns30034-strawberry-puffs 👉 www.candyfavorites.com/gummi-strawberry-puffs 👉 www.candystore.com/products/strawberry-and-cream-drops?variant=42688728498363 Now there is one more reason to make a trip to Europe. Because of the candy variety! I wish you a nice weekend and send you a big kiss 😘

@@JessiKitchen Good evening, my dear! I hope the weather is pleasantly warm and breezy in the Algarve🌴sun🌞 You don't say😁! I'm surprised by your love for candies 🍬 What is your favorite candy? I had a good laugh over your hyperglycaemia remark🤣 I am so relieved we have an anemic selection of candies here, to my disbelief; otherwise, I'd be a likely candidate for hyperglycaemia! You're spot on! We only have the Haribo gold bears and a limited few options such as the sour and coke-flavored gummies😒 Thank you very much for scouring the net for equivalent variants on my behalf, now I know it's a gummy version that you used for this recipe contrary to what i initially thought was a hard candy! This strawberry candy rum will be next in line after the Mandarin liqueur😅 Agreed, the gamut of candies is another reason to visit Europe😆, however, only Portugal and Spain are on my radar🥰 I wish you a restful Sunday tomorrow if you don't have to work, if you do, I hope it'll be over with in a cinch🤗

@@ewhrlaw5290 My favorite bonbon? This is not just a variety that are equal to a lot of varieties. 🤣😂 Where do I start only 😉 I love it especially fruity. Saure Sweet are not my thing, and I always turn the face to comic grimaces. 🤪 I love but also licorice, unfortunately there are only little varieties in Portugal here. Denmark, on the other hand, was the purest liquorice paradise. I believe in the Northern European countries is a little more. Currently, I am always working on the weekends. It's a lot going on and it's summertime. The last weekend in July I'm free 💪 a big kiss to you 😘

Thanks a lot ,Terry , for your comment! 🤗 A great question you asked. There is another video on my channel called: Homemade Kiwi Jam (ua-cam.com/video/w9Com7BGP9c/v-deo.html). I used fresh kiwis for this video, but shouldn't you be able to make the jam with kiwis that have already been cooked? It would be worth a try. 😉 If you should try it, please give me a comment regarding your preparation of a kiwi jam according to my recipe with already cooked kiwis. Thanks very much! 😗

Thank you for your reply. :) Jam from cooked kiwi came up quite well, but for next time I would put less sugar. 500 grams was too much, but I guess everyone needs to find out the right amount of ingredients for them. :) Thank you for the idea. ♥ But I probably did something wrong while preparing syrup, because it has good consistency and it is sweet, but I can't feel much of a kiwi flavor there. :/ To be honest, I haven't had kiwi syrup yet before, so I don't know how the flavor is supposed to be.

@@AsteriaUniverse Hello Terry, thank you very much for your feedback! I'm glad I could help you with this idea. In my video "Homemade Kiwi Jam" I used 500 g preserved sugar ( 2:1) for one kilo of cuted kiwi. For me, the question arises as to how many parts of kiwi you used for 500g of sugar, and which sugar you used, so that I can give you more information about the excessive sugar content. Jam - how much sugar does it need? You need the sugar for preserving. The sugar removes water from the environment and thus also from possible mold. But if you work very hygienically, e.g., sterilize the jars and lids with really boiling water or in the oven and then fill the jam well up so that no oxygen remains, then the jam will last for a long time with little sugar. For the kiwi syrup! A kiwi syrup should have a great aroma of kiwis. A few things can contribute a significant role to the intense flavor. There are many different types of kiwis. The kiwifruit originated in China and Taiwan, but today the kiwis from the supermarket come from many other countries. Such as from New Zealand, California, Italy, Spain, Greece, Iran, Chile, Turkey, France etc. The kiwis that I used in my video are from a private cultivation in a garden, they are very small in shape than a common kiwi from the trade, but they have a very intense taste. Since the kiwis come from very different countries, each kiwi has its own special taste, which could also play a role in the production of the syrup. Big kiss