Sweet-sour strawberry-kiwi-jam

Cut the kiwi fruit into pieces. Put them together with the strawberries and sugar in a bowl. Leave covered for 1 night.

Heat the oil in a thick-bottomed pan. Fry the onion on low heat without coloring 10 min. Add the kiwi, strawberry and hanging liquid. Grate the yellow skin of the lemon and squeeze out the fruit. Add the zest, juice and vinegar. Bring to low heat on low heat and stir until the sugar is dissolved. Cook for about 45 minutes on low heat until thick jam. Season with salt and chili pepper. Allow to cool for 10 minutes.

Pour the jam in the pots and fill them to the edge. Shut off as long as the jam is still warm and let the pots cool down in reverse. Place a label on it. The jam can be kept for 1 year in a cool, dark place. Nice with grilled meat.