Kiwi Jam Recipe Without Pectin

This surprisingly easy-to-make kiwi jam with balanced tangy, tart, and sweet flavor is perfect for toast, oatmeal, and pastry toppings. Make a fresh batch of homemade kiwi jam without pectin as a wintertime treat or gift them to your family members or loved ones.

About This Recipe

While summer is typically known for its fruits, there are still several delicious options available during the fall/winter months that can be used to make flavorful jams. Citrus fruits, kiwis, cranberries, and quinces are some of them. If you like the sweet and sour flavors of kiwi fruit, then the kiwi jam recipe is for you. Kiwi jam is typically made by cooking down kiwifruits with sugar to create a chunky textured spread. Kiwi jam can be enjoyed for breakfast or as a snack all year round.

Why You Will Love This Recipe

• Versatile and easy: This homemade no-fuss jam only needs three ingredients. There are no pectin and preservatives at all. Delicious kiwi jam with no complicated cooking method.
• Tart and sweet flavor: Kiwis are slightly tart. When paired with sugar create a balanced sweetness. This kiwi jam is tangy and sweet, packed with flavor.

What You Need To Make Kiwi Jam Without Pectin

• Kiwi: When buying kiwi fruits, choose fragrant and slightly soft ones. Stay away from kiwi fruits with wrinkles on the skin. Unripe kiwi fruit can be quite tart and firm. You can leave unripe kiwi fruit at room temperature for a few days and allow it to ripen.
• Sugar: This jam should have a balanced sweetness and you should not add too much sugar to it. Perfect balanced tangy, tart, and sweet flavor.
• Lemon juice: The addition of lemon juice is one of the factors that helps the jam to firm up. The other two are the cooking time and the amount of sugar you have added.

How to Make Kiwi Jam Step By Step

• Use a knife to cut both ends off the fruit then peel the sides. Slice or Chop kiwi fruits into fine pieces. If you want the texture of the jam to be smooth, you can mash the kiwi fruits.
• In a large saucepan, combine the kiwi fruit, sugar, and lemon juice. Stir well to combine all the ingredients.
• Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally for about 20-25 minutes or until it reaches the gel stage.
• When you feel the jam has reached the jelling stage, place a small amount of it on a chilled plate. Push the jam with your finger. If the jam doesn’t run, and wrinkles, it is done. Otherwise, cook the jam for a few more minutes and try again. Note that the jam becomes thicker when placed in the refrigerator.
• Once the jam is ready, remove the saucepan from the heat and let it cool for a few minutes. Skim off any foam that appears on the surface of the jam.
• Pour the jam into sterilized jars almost to the top, leaving a little bit of headspace at the top(about 1/2 inch), and close with lids.
• Allow the jam to cool completely and then transfer to the fridge.

Pro Tips To Make Kiwi Jam

• Kiwi fruits are pretty high in pectin, and there’s no need to add store-bought pectin.
• The addition of lemon juice is one of the factors that helps the jam to firm up. The other two are the cooking time and the amount of sugar you have added.

FAQs

Why Jam Or Marmalade Turn Cloudy?

When cooking kiwi jam, do not put the lid on. Because the jam becomes cloudy and dark in color. Turn down the heat while cooking so that the syrup does not overflow.

How Long Does It Take for Jam to Set?

In general, it can take 24 hours for the jam to be fully set up. As it sits in the fridge, it will continue to set up.

Does Homemade Jam Need Sugar?

Sugar is commonly used in traditional jam recipes to help them jel and add sweetness, but there are alternative methods for making jam without sugar. You can use natural sweeteners like honey, maple syrup, or agave nectar instead of sugar. However, keep in mind that these sweeteners may give a different taste to the jam.

Looking for More Jam Recipes?

• Sour Cherry Jam Recipe
• Homemade Quince Jam Recipe
• Blueberry Jam Recipe
• Whole Fig Jam Recipe
• Whole Strawberry Jam Recipe

Kiwi Jam Recipe Without Pectin

Prep Time: 10 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 21 voted )

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Ingredients

• 500gr kiwifruit
• 250 gr sugar
• 1 tablespoon lemon juice

Instructions

Step 1

Use a knife to cut both ends off the fruit then peel the sides. Slice or Chop kiwi fruits into fine pieces. If you want the texture of the jam to be smooth, you can mash the kiwi fruits.

Step 2

In a large saucepan, combine the kiwi fruit, sugar, and lemon juice. Stir well to combine all the ingredients.

Step 3

Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally for about 20-25 minutes or until it reaches the gel stage.

Step 4

When you feel the jam has reached the jelling stage, place a small amount of it on a chilled plate. Push the jam with your finger. If the jam doesn't run, and wrinkles, it is done. Otherwise, cook the jam for a few more minutes and try again. Note that the jam becomes thicker when placed in the refrigerator.

Step 5

Once the jam is ready, remove the saucepan from the heat and let it cool for a few minutes. Skim off any foam that appears on the surface of the jam.

Step 6

Pour the jam into sterilized jars almost to the top, leaving a little bit of headspace at the top(about 1/2 inch), and close with lids.

Step 7

Allow the jam to cool completely and then transfer to the fridge.