The jam of kiwi is really tasty and with little sugar, since it is already quite a sweet fruit on its own, but it also depends on their ripeness.
I suggest you try making it, it doesn’t require special attention, just a bit of time.
I recommend getting good quality and properly ripe kiwis, so they are not too soft or hard.
To clean them, I suggest not peeling them to avoid the skin’s hairs transferring from your hands to the pot along with the fruit, but to cut them in half and scoop them out with a teaspoon.
In my house, we mainly eat grape jam, but I must say this kiwi jam is really good… try it to believe it!
Jams in general are used quite a lot in my house, both at breakfast and especially in pies and desserts in general.
If you make any of my recipes, send me photos, and I will publish them on my page with your name.
Try making this jam, and I’m sure it will surprise you.
About 1790 Kcal total
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 2 small jars
- Cooking methods: Slow cooking
- Cuisine: Italian
- Seasonality: Spring, Fall
Ingredients to Make Kiwi Jam
- 4.4 lbs kiwi
- 1 1/4 cups sugar
- juice of 1/2 lemon
- glass jars
Preparation of Kiwi Jam
First, get a thick-bottomed steel pot and place the peeled kiwis, add the sugar, and squeeze in 1/2 lemon.
Start cooking over medium heat with the pot covered and cook for about 1 hour or until the jam has thickened to the right point.
Once cooked, pass the jam through a food mill so that the seeds remain partially in the food mill, and others will be completely crushed, and you won’t feel them in your mouth.
At this point, put the still-hot kiwi jam in glass jars and seal them well.
Boil them in a pot with water for about 20-30 minutes, counting the time from the start of boiling. Once boiled, do not remove them from the pot until the water has cooled.
Store them in a pantry for at least 1 year, but if they do not lose their airtight seal, they will keep for even longer.
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