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Kiwi Jam

Kiwi Jam

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Aviezer

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 40 servings

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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

Directions

  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

LADYEM
50
8/1/2003

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.

DOJEWIL
45
7/24/2003

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.

Nicole
33
11/14/2003

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 taste. i researched and found that once apples (or any high pectin fruit) ripen they don't have the high concentrate of pectin. USE SLIGHTLY UNDERRIPE APPLES!!!!! ended up not tasting good and feedback from tasters was don't waste my time.