Kiwi Jam Recipe for Water Bath Canning
I love kiwi fruit, always have since I was a little girl. Unfortunately, we don’t grow any here on the homestead due to our colder weather. The types you find in the grocery store is a tropical vine and won’t survive in North Carolina’s climate. There are colder and hardier varieties that we have been discussing if we should grow here but have not yet.
I purchased a batch of kiwis recently because they were four for a dollar. Twenty-five cents per kiwi is not a bad price and for this recipe, it only cost me a little over a dollar in fruit to make this great jam.
Always try this kiwi jam out. It is sweet, with a pretty green color speckled with black seeds. Kiwi jam is also a wonderful small-batch canning recipe and makes roughly three to four half-pints or seven to eight jelly jars. I like using my new small-batch canning kit
I like to add some variations to my jams through the years. I will keep an updated list of variations I have used and for you to try as well.
- Kiwi Daiquiri – add 1/3 cup rum and 1/3 cup lime juice.
Cost to make this recipe.
I have calculated this jam recipe to cost around $8.64 for the entire batch. That price comes to $1.66 per jelly jar which is four ounces.
We love to hear from you, so comment and rate the recipe down below. Also, check out more of our jam recipe blog posts.
This canning recipe was taken from Ball’s Blue Book: A Guide to Preserving canning cookbook. All images and text are all my own and original to One Acre Vintage Homestead – Pumpkin Patch Mountain Homestead.
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Kiwi Jam
Cooking Methods
- Water Bath Canner
- Mason Jars, Lids, and Rings
Ingredients
- 3 cups kiwi, peeled & chopped (about 4-5 kiwis)…[$4.00]
- 6 tbsp. fruit pectin, …[$3.00]
- 1 cup unsweetened pineapple juice, …[$0.48]
- 4 cups white granulated sugar, …[$1.16]
Instructions
- Prep all fruit and water bath canning equipment including canning jars, lids, and rings.
- Combine kiwi, pectin, and pineapple juice in a large saucepot and bring to a boil.
- Add sugar and stir until it has dissolved.
- Return to boil for a hard minute and then remove from heat.
- Skim foam if necessary and ladle hot jam into hot canning jars leaving ¼-inch headspace.
- Place the lid and rings on top finger tight and process in water bath canner for 10 minutes.