Are you a kiwi lover? Or maybe you just bought a few too many and need an idea for using kiwi fruits? Well, this jam is for you! An easy small batch kiwi jam recipe transforms one of my favourite fruits into a unique and fun new jam. Perfect for a tea party or just on some toast. My husband ate it by the spoonful on its own!
Ingredients for Kiwi Jam
This small batch recipe, needs just four ingredients:
- Kiwi - fresh, ripe kiwi is best for this recipe. You could also make this with frozen kiwi if you have this available to you. Let the fruit defrost first before cooking.
- Sugar - the key to any jam is sugar! For this recipe, I've opted for standard granulated sugar and added my own pectin separately. If you have jam sugar (which is sugar with added pectin) you can substitute this for the granulated sugar and leave out the pectin.
- Lemon juice - lemon helps to encourage pectin and also lifts jams with a hint of zest.
- Pectin - powdered pectin will help to make your jam set.
Making Kiwi Jam without Pectin
So, you may be wondering, if you can make kiwi jam without added pectin. Unfortunately, kiwis aren't high in natural pectin and so a jam without the addition (or use of jam sugar) is unlikely to set. That said, if you're less fussed by a jam consistency, you can certainly make a delicious kiwi sauce without the pectin!
Process for this Small Batch Jam
Small batch jams are my favourite - quick and easy, they can be made in a standard sized saucepan without much preplanning or effort. They also tend to be eaten more quickly and, therefore, don't require prepping loads of jars or proper canning practices.
This lemon kiwi jam is a one pot quick recipe.
Simply add all your ingredients to a saucepan, stirring to combine and coat the fruits in sugar. Cook over a medium heat waiting for the sugar to dissolve, then raise the heat slightly and continue cooking as the mixture boils until it reaches 218°F.
Once it reaches temperature, remove from the heat and decant into a clean jar or a heatproof dish. For quick cooling, you can pour into a baking dish with a large surface area - this will help the jam cool much more quickly than in a jar or bowl.
Using Kiwi Jam
Now that you've got your small batch of this fun golden green jam, you might be wondering what to do with it. Some ideas for using up your kiwi jam:
- Add to yoghurt for a fun breakfast treat or snack.
- Warm up and use as a sauce for ice cream.
- Use as a jam filling for a cake - kiwi would pair nicely with lemon, vanilla or even strawberry cakes.
- Serve on toast or with scones for an unconventional afternoon tea jam.
Absolutely! Kiwi might be a bit of an unconventional jam flavour but, as you can see here, you can make a delicious golden green jam from the ripe fruits.
If your lemon kiwi jam hasn't set, it most likely hasn't cooked long enough. Even if it is cooled, you can return it to the saucepan and reheat to temperature. Be aware that reheating jam can often lead to it becoming too thick - almost like a candy - and difficult to spread.
I tend to suggest that if the jam is just slightly on the runnier side, its probably better to use as is than to try to thicken too much!
Kiwi preserves will keep in the same way as other more traditional fruit preserves - if canned properly and sealed this can last for months. This small batch kiwi jam will last for a few weeks in the refrigerator.
You can also freeze kiwi jam, but given the small quantity in this recipe and the shelf life of jam that is simply refrigerated, I wouldn't strongly recommend any benefit to freezing.
In the mood for home preserving? Why not try one of my other small batch recipes:
- instant read thermometer
- 6 kiwi whole ripe kiwis, pealed and chopped (roughly 2 cups worth of fruit)
- 1 cup granulated sugar
- 1 teaspoon powdered pectin
- 1 tablespoon lemon juice or juice of about half a lemon
- Begin by adding all ingredients into a saucepan, stirring to combine and coat the fruit in sugar.
- Place over a medium heat and cook, stirring occasionally, until the sugar is dissolved.
- Raise the heat slightly and continue to cook as the mixture boils. Stir regularly and cook until the mixture reaches 218°F (103C) on an instant read or candy thermometer.
- Remove from the heat and decant into a heat proof jar or a shallow baking pan (see note). Allow to cool before serving.