Kiwi Jam

Kiwi Jam

18

"Mashed kiwi, pineapple juice, lemon juice and sugar, with apples as a pectin source."

Ingredients

12 h 40 m {{adjustedServings}} servings 113 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 113 kcal
  • 6%
  • Fat:
  • 0.3 g
  • < 1%
  • Carbs:
  • 28.7g
  • 9%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. In a large saucepan, combine 3 cups mashed kiwi, pineapple juice, lemon juice and apples. Bring to a boil and then add the sugar; stir to dissolve, reduce heat and simmer for 30 minutes.
  2. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
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Reviews

18
  1. 19 Ratings

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This is more like preserves. If you want jam, I would suggest using commercial pectin, instead of the apples. The flavor was exceptional. Very good recipe.

This recipe has an excellent flavor. One thing I found was that 24 kiwis makes more than 3 cups of mashed berries. Mine made about 5 cups. Also - I had to cook longer than 30 minutes.

what did i do wrong?? i am an experienced jam and jelly maker using commercial pectin. this recipe would not gel! i ended up using commercial pectin and adding more sugar which affected the ta...