Processing: Boiling Water Canner 10 minutes
Storage: 12 months+
Yield: 6 cups per batch
A delicious golden jam!
12 kiwi fruit
1 cup pineapple juice
3 tablespoons powdered pectin
4 cups sugar
  1. Halve kiwi fruit and scoop flesh into a large, heavy-based pan with the pineapple juice. Simmer fruit, uncovered, until soft. Mash for a chunky jam, puree for a smooth jam.   
  2. Cover jars with water and bring to a boil, boiling for 10 minutes. Once the time is up, turn the heat off and leave jars in the hot water until ready to fill.
  3. Whisk pectin into fruit puree. Bring to a boil (as high as possible) then add the sugar all at once. Bring to a rolling boil (as high a boil as possible) and boil hard for 1 minute. Turn off the heat and discard foam.
  4. Place lids into a bowl of boiled water. Remove the lids from the water when you are ready to place them onto the jars to seal.
  5. Ladle your hot jam into hot jars, leaving a 1/4 inch (0.5cm) headspace. Remove bubbles, check headspace is correct, then wipe rims with damp paper towel and seal.  
  6. Process in a boiling water bath canner for 10 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool. 
  7. The next day: check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months. Jar lids should not flex up or down when pressed.
  • Add 3tbsp shredded coconut or the zest of an orange (or lemon);
  • Add 3tbsp liqueur: coconut rum or orange liqueur;
  • Replace 1/2 cup sugar with 1/4 cup honey;
  • Replace part or all of the pineapple juice with water, orange juice, lime juice and/or lemon juice.

Share on: