Homemade Kiwi Jam Recipe | Kiwi Jam | Kiwi Jam Recipe | 3 Ingredients for Kiwi Jam | Kiwi Fruit Jam | Best Kiwi Jam | Easy Recipe of Kiwi Jam | Kiwi Jam: A vibrant, tropical jam featuring a bright green color and a sweet-tart flavor. It is easy to make and tastes delicious served with toast, yogurt, or pastries.
Ingredients
2 lbs. (approx. 10–12) ripe kiwis, peeled and chopped
2 cups granulated sugar
3 tablespoons fresh lemon juice
1 teaspoon lemon zest (optional; enhances flavor)
1 pouch (3 oz) liquid pectin or 1 packet powdered pectin
Equipment
A large, heavy-bottomed saucepan
Sterilized (germ-free) half-pint Mason jars with lids
Potato masher or immersion blender
Canning funnel (optional)
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| Homemade Kiwi Jam Recipe |
Instructions
1. Prepare the Kiwis
Peel the kiwis and chop them into coarse chunks. Place them in a large saucepan and mash them with a potato masher to your desired consistency—if you prefer chunks of fruit in your jam, keep it slightly coarse; or, if you desire a perfectly smooth jam, puree it using an immersion blender.
2. Add Sugar and Lemon
Stir in the sugar, lemon juice, and lemon zest. Mix well and let the mixture sit for 10–15 minutes to allow the sugar to begin dissolving and the fruit to release its juices.
3. Cook the Jam
Cook the mixture over medium-high heat, stirring constantly, until it reaches a rolling boil. If any foam forms on the surface, skim it off with a spoon.
4. Add Pectin and Check for Setting
With Liquid Pectin: First, bring the fruit and sugar mixture to a boil; then, add the pectin and boil vigorously for 1 minute. With Powdered Pectin: Mix the pectin with the fruit before adding the sugar; bring to a boil, then add the sugar and boil vigorously for 1 minute.
Without Pectin: Cook for 20–30 minutes, stirring occasionally, until the jam thickens. To test for doneness, place a small amount of jam onto a chilled plate—if it wrinkles when touched with a finger, the jam is ready.
5. Fill the Jars
Ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars with a clean cloth, attach the lids and rings, and process in a pot of boiling water for 10 minutes.
6. Cool and Set
Remove the jars from the water and let them cool undisturbed for 12–24 hours. As the jam cools, it will set completely.
Tips
Yield: This recipe makes approximately 4–5 half-pint (8 oz) jars.
Ripeness is Key: For the best flavor and natural sweetness, use fully ripe kiwis—unripe kiwis will result in a jam that is too tart.
Color: The jam takes on a lovely golden-green hue; if you wish to make it even more vibrant, adding a drop of green food coloring is entirely optional.
No-Pectin Option: Kiwis are naturally low in pectin, so without added pectin, the jam will have a slightly softer, more "preserve-like" consistency—it will still taste delicious, however.
Storage:
Sealed jars remain fresh for up to 1 year at room temperature. Once opened, store in the refrigerator and consume within 3 weeks.
Flavour Variations:
Kiwi + Strawberry: For a classic combination, substitute half of the kiwi with strawberries.
Kiwi + Lime: For a more tropical flavor, use lime juice and zest instead of lemon juice and zest.
Kiwi + Ginger: Add 1 teaspoon of freshly grated ginger to introduce a warm, spicy kick.
Here is your recipe for Kiwi Jam! A few points to keep in mind:
Pectin is essential here—kiwis are naturally low in pectin; therefore, without added pectin, the jam will turn out somewhat soft and spreadable rather than setting firmly. Both liquid and powdered forms of pectin work well in this recipe.
Ripeness is key—fully ripe kiwis are sweeter and easier to mash, resulting in a superior jam. Using unripe kiwis may result in a jam with a distinctly tart flavor.
The Kiwi + Strawberry combination is perhaps the most popular variation; if you are looking to venture beyond classic flavors and try something new, this makes for an excellent starting point.
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