Kiwi Jam Recipe
You’d love the taste of kiwi jam so much, this will be your favorite jam. With just 3 Ingredients, the jam is set amazingly without pectin. And you just need 30 minutes to cook the jam.
Servings 35 servings (550 ml Approx)
- 2 lbs kiwi
- 2 cups sugar use 1.5 cup for low sugar jam.
- 2 tablespoon lemon juice
Cover and cook kiwi for 15 minutes on medium-low heat until the color of kiwi changes completely and the kiwi turns soft and mushy.
Remove lid and when jam turns glossy, blend jam with an immersion blender. Just 2-3 whizz to break the flesh. If kiwi is very soft you can also mash it with a potato masher.
Continue to cook for 10 minutes until the jam reaches the setting point. Keep stirring at intervals and reduce heat towards the end.
To test consistency, do a cold plate test by putting a large drop of jam on a cold plate. Wait for 30 secs to cool. Kiwi Jam should hold its shape on the plate without spreading like water. If the jam is not set continue to cook for another 5 mins. And if it is set then stop cooking. Jam is ready.
Then ladle the hot jam to clean dry jars keeping only ½ inch space between lid and jam. Place the lid and turn the jar upside down to create a vacuum seal. Store jam in the fridge or freezer. See notes for storage and sterilization instructions.
Canning Process: Sterilize 3 small 200 ml jars and their lids in boiling water for 8 minutes. Remove jars and transfer on a clean towel and let it dry naturally. When the jam is ready, ladle the hot jam into sterilized jars, leaving ½ inch at the top. Place the lids and seal. Process the jar in a hot water bath for 10 minutes. Remove the jars carefully on a clean dry towel.
Storage: This recipe will make 3 small jam jars. I recommend freezing 2 and storing another in the fridge. The freezer kiwi jam will last for a year while you can store it in the fridge for 2 months. Follow canning steps if stored at room temperature in the pantry. Always use a clean spoon to serve the jam and do not linger your finger inside or around the rim of the jar. A little care and your jam will be good for many months.
- Kiwi Fruit: I'm using fuzzy kiwi for this jam. Use firm and fully ripened firm kiwi that is high in pectin and gels well.
- Low Sugar Jam: I used 2 cups of sugar in this jam which is fairly sweet. Add at least 1 cup so the jam can gel easily. After adding minimum sugar you can taste test and decide if more sugar is needed.
- Lemon Juice: Adjust the taste of kiwi according to what nature has given you. So if your kiwis are very sweet (like gold kiwi) add up to ¼ cup of lemon juice. If your kiwis are tart (like green kiwi) then use only 2 tablespoons of lemon juice.
Serving: 1tablespoon | Calories: 60kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 82mg | Fiber: 1g | Sugar: 14g | Vitamin A: 23IU | Vitamin C: 24mg | Calcium: 9mg | Iron: 1mg