jar of raspberry kiwi lime jam surrounded by ingredients

Kiwi-Raspberry-Lime Jam

Kiwi-Raspberry-Lime Jam is a low-sugar or low-honey cooked jam made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.
Servings 5 cups

Ingredients

  • 3 cups hand-mashed kiwi peeled (2 pounds)
  • 1 cup mashed raspberries (12 ounces)
  • 2 Tablespoons lime juice + zest of 1 lime, optional
  • 2 teaspoons calcium water see step #1
  • cups sugar or ¾ cup honey
  • 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.
  • Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
  • Measure mashed kiwi and raspberries into sauce pan.
  • Add calcium water and lime juice, and mix well.
  • 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.
  • Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

Share this:

2 Responses

  1. Lkw
    | Reply

    This looks good. Does the juice need to be bottled for acidity or just a juiced lime?

    • Shelby Collings
      | Reply

      On this recipe, it is just for taste, so fresh is just fine!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating