Early morning breakfasts...
There is something about the fresh crisp air and the faint blue-ish morning light, flooding the apartment through the sheer white curtains of our balcony doors, that gives me a profound sense peace and serenity.

But early morning breakfasts, are rare events in my life. They always have been. Do you want to know Why?
*Rita cracks her fingers, wobbles them over the keyboard, and types*
                    I HATE WAKING UP EARLY!

Something must be wrong with me... because I am physically ill when I get up really early several days in a row. Seriously.
And when I actually do (wake up super early) one can observe three specific actions taking place in the following order: 
- Action one: Rita opens her eyes and looks at the time.
- Action two: Rita jumps out of the bed high-pitching a glorious "SH*T!!!! I'm laaate!"
- Action three: Rita runs out of the house without having any significant/nutritious breakfast. (yes fully dressed.. you've got to give me some credit here people!)
See what I mean? 

Therefore the days when I "naturally" wake before 8 A.M. are truly exceptional. But when they miraculously happen, I try my very best to indulge myself with my favorite morning pleasures...
Toast some bread, smear it with just the right amount of butter, top it with jam, take one bite while still standing before the kitchen counter, then go cozy up in the morning light.
All this, with either listening to some soft music, or leafing through a magazine, but always while sipping a hot cup of aromatic coffee. 

But when it comes to jams, I get really really picky. 
They should be not too boring, not too over the top. Not too solid, not too runny. Not too sweet, not too chunky, and they should be absolutely 100% natural.

And this jam here ticks all the boxes. The sweetness of the fruits beautifully contrasts with the citrus of the lemon, and the orange zest adds a whole new dimension to this delicious concoction.

It has a pleasing mellow texture with just the right bite, and a beautiful golden color sprinkled with black that makes it the perfect way to start a day on a toast. 

Kiwi and Apple jam with Orange zest:

The original recipe for this jam called for 800grams / 28.2oz of sugar. After trying it out as is the first time, I found that it produced a jam a little too sweet to my taste, so I've cut it back to 700grams / 24.7oz
I have also replaced the lemon rind by orange rind because I find the flavor more rounded and adds warmth to this beautiful composition, please feel free to try it out with different kinds of citruses! It can only be delicious!

Yield: Makes about 1200grams / 2.7pounds

- 650grams / 23oz ripe, but firm green kiwi (500grams / 17.6oz net after peeling)
- 600grams / apples (500grams / 17.6oz net after peeling and coring)
- 700 grams/ 24.7oz caster sugar
- juice of one lemon
- Rind of one medium lemon, cut to thin stripes

Peel and core the apples, cut them to quarters. Cut each quarter to thin slices, about 0.5cm / 0.2inch thick. Place them in a deep dish, and immediately toss them with the lemon juice to prevent them from browning. Cover with half of the sugar.
Again with the kiwis, peel the and slice them to 0.5cm / 0.2inch disks, spread on top of the apple and sugar layers, then cover with the rest of the sugar and the orange zest.
Cover with cling film and refrigerate for 3 hours.
After 3 hours, transfer the fruits and all the juices to a heavy bottomed sauce pan, and gently bring to a boil while skimming away any froth or foam that was formed at the surface.
When the jam has come to a boil, turn up the heat and keep stirring until the mixture has thickened. Once the temperature of the jam has reached 105ºC / 221ºF, turn off the heat then ladle it in sterilized jars.