Kiwi-jam with grapes and port

Cut the kiwi fruit into pieces and remove the hard core. Spoon the kiwis, grapes, port, jelly powder and sugar into a large pan with a thick bottom. Bring the whole to the boil. When the jam is bubbling, boil for another 4 minutes. Scoop the foam with a slotted spoon of the hot jam. Allow to cool for 10 minutes.

Pour the jam in the pot and fill it to the edge. Shut off as long as the jam is still warm and let the pot cool down in reverse. The jam only becomes firm during cooling and can be kept for 1 year in a cool, dark place.