Easy Kiwi Jam Recipe | Vegetarian Times Skip to main content

Easy Kiwi Jam

Kiwis may taste like they come from the tropics, but they are actually a late-fall crop grown in temperate climates.



Ingredient Line: 
4 cups sugar
Ingredient Line: 
4 lb. kiwis, halved
Ingredient Line: 
¼ cup fresh lemon juice


1. Scoop flesh from kiwi halves with spoon into stainless steel pot; discard skins. Mash flesh until smooth. Stir in sugar and lemon juice.

2. Bring mixture to a boil. Reduce heat to medium-low, and simmer 15 minutes, or until thickened, stirring occasionally.

3. Meanwhile, sterilize jars and lids: Submerge jars in large pot filled halfway with simmering water, and lids in small pot of simmering water. Keep jars and lids in hot water until ready to use.

4. Remove jars one at a time from hot water, and fill with jam, leaving ¼-inch headspace. Seal with lids. Place canning rack or cake rack in bottom of large pot, and return jars to pot, adding extra water to cover jars by 1 inch, if necessary. Bring water to a boil, and boil 10 minutes. Remove jars from water, and cool.

Nutrition Information: 

1 g
Total Fat: 
0 g
Saturated Fat: 
0 g
20 g
0 mg
1 mg
1 g
18 g
Makes 6 8-oz. jars

Comments on this Recipe

I made this recipe last year for Christmas gifts. The flavor of the jam turned out great. However, I did have to boil it for almost double the time on the recipe.

Long Story: I planted 2 kiwi vines 7 years ago about 1000 yards from the Okhotsk Sea at Latitude 45 in Northern Japan. They did nothing except grow until this year when they produced quite a few male and female flowers, this fall I harvested 296 golf-ball sized fruit. I ripened some in a covered shoe box with a banana and an apple for ethylene gas. They didn't taste very good( we had a very cool summer-Low sugar content?) Today I made jam with them using this recipe: 1750 grams of mashed peeled kiwi 4 cups of sugar about 65 ml freshly squeezed lemon juice and pulp I got 4 15oz. jars plus change in jam. comments: not too bad, 7 out of 10 for a first try, Things to do different next time; start with a bigger pot, bring it to a boil faster but not too fast so the time between peeling and bottling is cut. IMO too much darkening of the fruit today due to oxidation. Good luck out there

I just made a 1/4 batch (got only a half pint and a little leftover). I also copped in a couple strawberries. It tastes great! I am eating the leftover amount now while the half pint cools. Thanks!

You can use dates or another dried fruit as a healthier alternative to sugar.

kiwi jam has 4 cups of sugar and your magazine is supposedly healthy??? Wow! rethink that recipe! disgraceful in 2014 to recommend a recipe to families like that!

Vanessa obviously knows little about jams and canning. The sugar is acidic and ensures that the pH of the jam at a safe level for room temperature storage. Would be far more disgraceful to have an unsafe recipe and kill people with botulism.

Kiwi jam

@Edward Clark, seriously where did you learn your chemistry? In all those years I spent studying, teaching, and working in chemistry, I never learned sugar was acidic. Sugar has no effect on pH. In order for a chemical to be acidic, it would have to lose a hydrogen in solution...sorry but sugars do not do that. As far as canning goes, I was a little surprised to find no pectin used, as kiwi is one of those fruits one is warned will not jell without pectin. But I have a friend who is allergic to apples, so I may give this a whirl just to see if it would work for him.

This Kiwi jam sounds delicious! Also very simple to prepare.

It's incredible how stupid people can be when dealing with health issues without being doctors! Maybe it's only because I hate who shouts about #motivation #fitness #healthy #abs and force you to live (and eat) like they do - or pretend to.

If you want it to be very healthy, because of the sugar,you can substitute with stevia fresh or dried leaves. You can boil stevia leaves with the fruit and you the take them away with a spoon. It gives a delicious natural unequaled sweet taste.

Why are you putting the jars into a water bath? I have never done this nor does the Joy of Cooking.