Kiwi Jam

Kiwi Jam


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


12 h 40 m servings 113 cals
Serving size has been adjusted!

Original recipe yields 40 servings



  • 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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  • Prep

  • Cook

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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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  1. 19 Ratings


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...

This jam is great! When you peel the kiwis it is easer to cut them in half and spoon out the inside.

I would call this recipe "Kiwi Syrup" rather than "Kiwi Jam" because it wouldn't thicken properly, but it tasted soooo good on pancakes and waffles that I couldn't possibly give it a bad review!...

This has a wonderful taste. As for the fact that it's "runny", most homemade jams (that is, "natural" jams not using commercial pectin)are always runny. This affect has no bearing on the taste h...

This jam is very good, I was a first time maker and was suprised at how easy it was to make. It tasts very good too.

This came out great. My classroom of kindergartners loved it. They thought it looked like frog eggs.

this is very sour