Kiwi Jam is a Spring treat with bursts of tart and sweet. Feel free to use other sweeteners that measure like sugar or honey in this recipe. For example, you can use Stevia in the Raw or another Stevia product that measures like sugar, or Splenda that measures like sugar. You can also use a different liquid sweetener, like agave or maple syrup. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.
Notes
The calcium water can be stored in the fridge for several months (will just need to be tossed if it has any floating bits or smell or color). It can also be stored in the freezer and will keep indefinitely, and will just need to be thawed before use. We also highly recommend labeling your jar of calcium water, as it seems to be the first item tossed when cleaning the fridge/freezer
Servings 5 cups
Ingredients
- 4 cups mashed kiwi peeled
- 2 teaspoons calcium water see step #1
- ½ cup up to 1 cup honey or ¾ cup up to 2 cups sugar
- 2 teaspoons Pomona’s Pectin mixed with sweetener
Instructions
- Before you begin, prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.Extra calcium water should be stored in the refrigerator for future use.
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Wash lids and bands and set aside.
- Wash, peel, and mash kiwis. Measure fruit into sauce pan.
- Add calcium water and mix well. *see note above
- Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.
- Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.
- Remove hot jars from canner and fill jars with (marmalade/jam/jelly), leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more). Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, bring the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)Turn off heat and allow canner and jars to sit for 5 minutes. Then, remove jars from canner. Allow jars to cool undisturbed for 12-24 hours. Then, confirm that jars have sealed, then store properly. Eat within 1 year. Lasts 3 weeks once opened.
Danny
Can you replace green kiwi with golden kiwi in this recipe?
Shelby Collings
Hello Danny, we cannot say for sure, as we have not tested it.
Christine
How do you fully dissolve the calcium powder? I shake it vigorously but always have lots of the powder sitting on the bottom of the jar.
Shelby Collings
It is going to be a bit opaque, it never fully dissolves.
Ann
I want to use frozen berries to make jam. Do you have a recipe for that???
Shelby Collings
You sure can! They will just need to be thawed before you mash and measure your fruit.
Lilli
Have you tried Kiwi Pineapple Jam (about 4:1); it is delicious!
I don’t know how to keep the bright green color of the kiwi; when boiled the jam becomes a boring golden color.