Kiwi Jelly

"Blue Ribbon Preserves by Amendt. Love this book."
photo by P.Q. Butterfat photo by P.Q. Butterfat
photo by P.Q. Butterfat
Ready In:
4 pints




  • Seed and crush kiwi.
  • Combine kiwi and water.
  • Over medium heat, bring mixture to a boil.
  • Take pan off heat and let set 30 minutes.
  • Strain juice off by staining through 4 layers of damp cheesecloth.
  • Refrigerate overnight.
  • Ladle juice off top, but don't disturb bottom sediment.
  • Measure out 5 cups juice.
  • Combine juices and sugar; heat up to a rolling boil stirring constantly.
  • Add pectin.
  • Bring to full rolling boil again for 1 minute. Remove pan from heat; put into hot jars and water bath for 15 minutes.

Questions & Replies

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  1. I give this recipe 3 stars because it is a good idea and general suggestion. To make it a reality, I would suggest several changes. First, don't seed the kiwi. Waste of time and waste of kiwi. If you strain the juice properly you will get all the seeds out. Crush the fruit very well, and strain through several layers of cheesecloth. Really wring it out. The resultant juice will contain very few bits and pieces that would make any sediment. In the end, you can actually forgo letting the juice sit overnight, and you can make this jelly all in one day. I did let mine sit overnight, and again, waste of time. I only collected a scant 5 cups of juice anyway, so I used all of it, including the very fine sediment. I also made several other changes that I am not at liberty to divulge. In all, making kiwi jelly is a good idea, but take this recipe with a few grains of salt.
  2. I have made fifteen total, yep that’s right fifteen jams and jellies this year including this one. It turned out fine; I personally do not care for kiwi but my friend’s family thought that this was the best jelly ever. Thank you for posting


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