Kiwi jam is wonderful with a sweet, slightly tart flavor that seems almost tropical. (Imagine kiwi jam in the middle of winter!) Kiwis do have seeds but they are very tiny and not intrusive. They add a unique texture without tasting “seedy.” With this recipe, make freezer jam or process the jam to store in your pantry for up to a year.
A couple tips when making jam:
- Don’t double jam recipes and don’t reduce the amount of sugar. Doing either of these things may result in having runny jam.
- Also, note that the processing time below is for altitudes of 0 to 1000 feet. Add 1 minute of processing time for each 1,000 feet of additional altitude
Scoop out kiwi using a spoon and discard skins. Place kiwi pulp into a saucepan and mash with a potato masher until smooth. Add sugar and lemon juice. Bring mixture to a boil, reduce heat to medium-low, and simmer for 15-minutes or until thickened. Stir when simmering to prevent sticking and scorching.
Freezer Jam
For freezer jam, use either Ball® plastic jam and jelly jars (8 oz) that have been washed and dried or glass canning jars that have been washed and placed in simmering water to heat up to 180°F. Always fill hot jars with hot jam, unless using Ball plastic jars. Remember to leave ¼ inch headspace even for freezer jam. Allow jam to cool enough to cover with appropriate lid. After cooled down to room temperature, freeze the jam or you could refrigerate it. Use refrigerated jam within 1 to 2 weeks. Freezer jam is good for up to 6 months.
Pantry Jam (Processed)
For jam that will be stored at room temperature, prepare boiling water canner and heat jars in simmering water until ready to use. Wash lids in warm soapy water and set aside.
Remove jam from heat and skim off any foam. Ladle hot jam into hot jars leaving a ¼ inch of headspace. Clean rims of jars before putting on jar lids. Screw the metal bands on finger tight and place in boiling-water bath canner. Process for 10 minutes. Ladle hot jam into hot jars leaving a ¼ inch of headspace. Clean rims of jars before putting on jar lids. Screw the metal bands on finger tight and place in boiling-water bath canner. Process for 10 minutes. Turn off heat and take off lid. After 10 minutes, remove jars and place on a rack or kitchen towel on the counter. Allow jars of jams to cool down without moving. You may hear pinging…the jars have sealed! After 24 hours remove the screw bands and test seal by pressing gently on the lid. Store for up to a year in a cool, dry place.
