Delicious, tangy Homemade Kiwi Jam made with just four ingredients! Enjoy this jam by itself or on top of a piece of toast for a delicious breakfast.
Move over, Smucker's — we're making jam at home today. And even better, it's homemade kiwi jam!
Making jam from scratch is so much easier than you would think, and it's 10x more delicious than anything you can find in the grocery store.
And though I've shared several jam recipes with you on The Baker's Almanac, I wanted to switch things up today and try out a new jam recipe featuring kiwis!
Kiwis. The star of the show in this recipe! I used six kiwis when making this jam, and I chopped them into fine pieces before adding them to the pot. The finer you chop them, the more smooth the jam mixture will be.
Granulated sugar. This recipe calls for quite a bit of sugar, but it's definitely essential. It both helps the jam set and keeps bacteria away from the mixture. Talk about a win-win!
Lemon juice. I always like to include a bit of lemon juice in my jam recipes because it adds a bit of acidity to the mixture and helps cut the sweetness of the fruit and sugar.
Kosher salt. Last but not least, don't forget a pinch of kosher salt. You don't need much, but it helps create a more rich, distinct flavor profile for the jam.
Tips for Making This Jam
Use an immersion blender if you'd prefer a smoother jam. While the jam is cooking, you can blend the mixture with an immersion blender (or even a potato masher) to create a smoother texture. Totally optional — just depends on how you like your jam.
While the jam is cooking, stir frequently with a heatproof spatula. As the jam cooks in the pot, it can easily start to burn on the bottom. By stirring the jam frequently, you help distribute it evenly throughout the pot and prevent any burning.
Make this jam in small amounts. When it comes to making jam, I don't recommend doubling or tripling the recipe. If you try and make too much jam at once, it's easy for the fruit to overcook. Instead, I recommend making the jam in several batches if you want a large amount.
Common Questions About This Jam
When I first started making jam, I overcooked it over and over again. Keep in mind that the jam will continue to thicken up once you take it off the heat! I can usually tell that the jam is ready once it starts to stick to the bottom of the pot. You can also try putting a spoon or lid in the freezer, then dropping some of the jam on it. Run your finger or another utensil through the jam, and if the jam wrinkles, it’s usually ready. If you're interested, this video shows this process in more detail.
Stored in an airtight container in the fridge, this jam will usually last up to two months. This time will vary, so keep an eye on it—you should toss the jam if you start seeing any mold growing on the top.
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