Recipes › Kiwi (Hardy Kiwiberry) › Kiwiberry Jam
Kiwiberry Jam
A vibrant, emerald-green jam with an intense tropical flavor that's entirely unique. Kiwiberries' high natural sugar content means a quick set without added pectin, and their edible skin contributes extra body and gorgeous color. Spread on an English muffin or swirl through Greek yogurt.
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Ingredients
- 4 cups fresh kiwiberries, tips removed
- 1¾ cups granulated sugar
- 3 tbsp lemon juice, freshly squeezed
- ½ tsp vanilla extract (optional)
Contains: milk.
Method
- Mash kiwiberries in a large heavy saucepan with a potato masher — leave some small chunks for texture. Add sugar and lemon juice.About 5 min
- Bring to a boil over medium-high heat, stirring to dissolve sugar. Continue boiling, stirring frequently, for 20–25 minutes until jam reaches 220°F or passes the wrinkle test on a chilled plate.About 22 min
- Remove from heat, skim any foam, and stir in vanilla if using.About 2 min
- Ladle into sterilized jars, seal, and process in a boiling water bath for 10 minutes, or refrigerate directly. Label with date.About 5 min
Tips
- No need to peel — the skins break down completely during cooking and add pectin and color.
- The jam turns a stunning bright green that dulls slightly as it cools. Don't worry — it's normal.
- Kiwiberries are high in sugar, so watch carefully in the last 5 minutes to avoid burning.
Ring the changes
- Add 1 tsp fresh grated ginger for a spiced kiwiberry jam.
- Stir in 2 tbsp elderflower liqueur off heat for a floral, summery version.
Keeping it
Processed jars keep for 12 months. Once opened, refrigerate and use within 3 weeks.
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