Photo: Björn Appel, CC BY-SA 3.0 · source

Jam · From Bladwijzer

Kiwi berry jam

Updated on 9 October 2026

• Makes: ± 4 jars of 250 ml
• Time: 40 min + 30 min standing
• From: Hardy kiwi

Ingredients

• 1 kg ripe kiwi berries
• 500 g jam sugar (2:1, with added pectin)
• juice of 1 lemon

Method

1. Wash the kiwi berries and cut off the stalk and the tip. Halve them or cut them into rough pieces. The skin can stay on.
2. Put them with the jam sugar and lemon juice in a wide, heavy pan and leave for 30 minutes.
3. Put the pan on a medium heat, stir until the sugar has dissolved and lightly crush the fruit with a potato masher.
4. Bring to the boil and boil hard for 4 minutes (or as the packet says). The colour turns olive green, which is normal.
5. Test for a set: drop a little jam on a cold saucer. If it firms up a little and no longer runs, the jam is ready.
6. Skim off the foam, fill hot, clean jars to the brim, close at once and turn them upside down for 5 minutes.

Storing: A year in a cool, dark place; once opened, in the fridge and eat within 3–4 weeks.