Kiwi are the best fruit for jam recipes, their natural tartness, bright green color and fruity aroma make the jam so delicious. Even the crunch from the seeds is so delightfully unique. The firm fully ripened fruit gels so well. Compared grape jam and mango jam, this jam has a very good yield without too much sugar. If you try this kiwi jam recipe, I’d LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest and Youtube.
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. You can find some interesting information about kiwi here at Mashed.com.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. Like I did in apple jam and pear jam.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.
Kiwi Pineapple Jam: You can add 1 cup of fresh pineapple juice to the jam for a more tropical flavor. If pineapple juice is already sweetened reduce sugar by ¼ cup.
tarts, creamy dessert, and ice cream toppings, over the pancake, french toast, in shakes and cocktails, make kiwi drinks, in shortbreads, and so on.
📖 Recipe
