Kiwi Jam

"Goodie, goodie, yum-yum."
photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2
photo by Jenna B. photo by Jenna B.
photo by kdp4640 photo by kdp4640
Ready In:
4 half pints


  • 3 cups chopped peeled kiwi
  • 1 package dry pectin
  • 1 cup unsweetened pineapple juice
  • 4 cups sugar


  • Combine kiwi, pectin and pineapple juice in a large saucepan.
  • Bring to a boil stirring constantly.
  • Add sugar, stirring until disolved.
  • Return to a rolling boil.
  • Boil hard for 1 minute, stirring constantly.
  • Remove from heat-skim off foam.
  • Ladle into clean hot jars leaving 1/4 inch head space.
  • Process 10 minutes in a boiling water bath at altitudes up to 1000 feet.

Questions & Replies

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  1. Matt M.
    Fresh, minced jalapenos, or canned, chopped green chilies? Of I don't have pineapple juice, can I use the juice from some canned pineapples, and make up any difference with water?
  2. karenmaesmith63
    I have a kiwi fruit vine at home and it's loaded with fruit how do I change your receipt to bake more jam.


  1. Eggit
  2. Chef Maria 2
    My sisters and I made this jam this weekend. It turned out wonderful. We made two batches. We did not have enough kiwis for both batches so we added a can of crushed pineapple and measured its juice into the second batch. We decided that we liked that batch better. We debated putting green coloring into the mix like one of the reviewers but finally decided not. The jam turned out a lovely color on its own.
  3. danielleAuz
    Hi <br/><br/>I made the kiwi jam but added a twist after reading everyones comments. I like tangy rather sweet and my son is diabetic. So, reduced sugar 2 1/2 cup to 3 cups of kiwi, including crushed pineapple tin. 1/4 cup of vinegar. Yummy and tangy.<br/><br/>Danielle
  4. Bonnie G #2
    LOVE this recipe. I followed almost exactly - after reading Saeriu's review (I too love lime with kiwi) added graded peal and juice from one lime to the mix when cooking, and several drops of green food color to get a brighter green color. Then followed everything else to the letter and it turned out wonderful. I was nervous as I'm new to canning and have had a lot of flops when it comes to jams - but this was perfect and everyone has raved about the taste, I know I'll be making this again soon.
  5. CheyenneAnn
    I love this recipe--easy, pretty, and very tasty. I have made it three times now and only today remembered to put in food coloring. It doesn't need it--it's pretty without it. I used apple juice once when I didn't have pineapple juice and that was good too.



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