© 2013 mathewguiver

My homemade kiwi jam (with a hint of lime)

I got the idea for my kiwi jam recipe from my old roommate Sheila actually. A colleague had given her a jar, and she gave me a sample on a warm piece of toast one cold San Francisco morning. It was delicious, and I knew instantly that I needed to make some of my own, as the jar was already pretty much empty.


10 to 12 kiwis
About half of a 1 3/4 oz package powdered fruit pectin
1/2 tsp butter
1 lime
2 c sugar


1. You’ll want to start by peeling and dicing your kiwis into small cubes.

Edgy tip! Removing the skin from kiwis with a vegetable peeler is a pain in the ass. Instead, cut the edges off, then stand the fruit and use your knife to cut down making a bow motion to remove cut off the pieces of skin.

2. Put kiwis in a pan, and mash with a potato masher. You’ll still want chunks of fruit so don’t over mash. Just break up the large pieces.

3. Add butter, juice of your lime, kosher salt, and fruit pectin. Bring to a boil over medium/high heat.

4. Add sugar and bring back to a boil. Reduce heat to medium and let cook for about two minutes while stirring constantly.

5. Ladle hot jam into jars immediately. If you plan to eat the jam within three weeks or so then you can let the jars cool at room temperature then store them in the fridge. If you’d like to jam to last longer (up to a year) then you could boil the closed jars in water to seal them.

My favorite way to eat this jam is on a basic baguette or biscuit. The kiwis are such a unique flavor to find in jam, and the lime zest really gets you with a refreshing zing.

One Trackback

  1. By Kiwi jelly | Martha Stuart without the Felony on November 21, 2013 at 9:40 pm

    […] your kiwis. If you’re not a kiwi-guru or have maybe never interacted with a fruit before, the site* I got the recipe from has a .jif that will explain how to peel […]

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