How to Make Delicious Kiwi Jam at Home

Hey everybody! Today, I'm excited to share a fun and delicious recipe for making kiwi jam. A friend of mine grows kiwis and gifted me a big bucket of them, so I decided to put them to good use by making some homemade jam. Using a recipe from the Ball Blue Book, I'm going to show you how to turn those fresh kiwis into a sweet and tangy treat that you can enjoy all year round.

Ingredients and Supplies You Will Need:
3 cups of chopped and peeled kiwis: I used a potato masher to break them down; it’s perfect for this job.
1 cup of unsweetened pineapple juice
4 cups of sugar
1 package of powdered pectin: One box equals six tablespoons.
Large saucepan
Sterile canning jars and lids
Potato masher
Funnel
Paper towels
Water bath canner
Step-by-Step Guide to Making Kiwi Jam
Preparing the Ingredients
Chop and Peel Kiwis: Peel and chop your kiwis into small pieces. Use a potato masher to crush them until you have a smooth mixture.
Measure Pineapple Juice and Sugar: Prepare 1 cup of unsweetened pineapple juice and 4 cups of sugar.
Cooking the Jam

Combine Ingredients: In a large saucepan, combine the chopped kiwis, pineapple juice, and powdered pectin.
Bring to a Boil: Stir the mixture and bring it to a boil over medium-high heat.
Add Sugar: Once the mixture is boiling, add the sugar all at once. Stir constantly to dissolve the sugar and bring the mixture back to a rolling boil.

Boil Hard: Boil the mixture hard for one minute. A hard boil means you can't stir the bubbles down.
Canning the Jam
Prepare Jars: While the jam is boiling, make sure your canning jars are sterilized and hot. You can do this by boiling them in your water bath canner.

Fill Jars: After the jam has boiled for one minute, remove it from heat and skim off any foam. Carefully ladle the hot jam into the prepared jars, leaving a quarter-inch headspace.
Seal Jars: Wipe the rims of the jars with a damp paper towel to ensure a clean seal. Place the lids on the jars and screw on the rings until they are fingertip tight.
Processing the Jars
Water Bath Canning: Place the jars in the water bath canner. Make sure the jars are covered by at least one inch of water.

Process: Bring the water to a boil and process the jars for 10 minutes.
Cool Jars: After processing, turn off the heat and let the jars sit in the canner for a few minutes. Carefully remove the jars and place them on a towel to cool.
Final Steps
Check Seals: Once the jars are completely cool, check the seals by pressing the center of each lid. If it doesn't pop back, the jar is sealed.
Store: Label your jars and store them in a cool, dark place. Your kiwi jam is now ready to enjoy!
Tips for Successful Kiwi Jam
Skimming Foam: Skim off any foam before filling your jars to ensure a clear jam.

Hard Boil: Make sure to boil the jam hard for one minute to activate the pectin properly.
Sterile Jars: Always use sterile jars to prevent contamination and ensure a proper seal.
Making kiwi jam is a straightforward and rewarding process. This recipe yields seven half-pint jars of vibrant, delicious jam that’s perfect for spreading on toast, mixing into yogurt, or gifting to friends and family.
Happy canning!