Making different types of jams from natural and fresh fruit, is something that I really enjoy doing. We have looked at fresh strawberry peach freezer jam , homemade mango jam and canning pineapple jam  in previous posts on this blog. Recently I discovered the art of canning kiwi jam, and I would love to share that with you today.

Kiwis will generally grow in tropical climates, but can be grown in greenhouses in colder climates. If you cannot grow your own kiwis, you can just grab some from your local grocery store. You will need about 5 kiwis for 3 half pints jars of jam. In addition to kiwis, this recipe also calls for pineapple juice.

Here’s What You’ll Need:

• kiwis
• pectin
• unsweetened pineapple juice
• white sugar
• half pint jars
• large saucepan
• water bath canner

Wash and sterilize your jars. Keep them hot, while you prepare all the ingredients. Bring the pineapple juice, kiwis and pectin to a boil in the large saucepan. Dissolve the white sugar in the boiling saucepan, and then allow to boil for yet another 60 seconds, before removing from the heat.

Any foam that may have formed must be skimmed off the top of the mixture, then ladle the jam into your canning jars. Each jar should have about 1/4 inch of headspace, any air bubbles must also be removed. After screwing on the rings and lids, allow the jars to process in the water bath canner for 10 minutes. Remove from canner and allow the jars to cool, before storing your jam.

You can follow step by step instructions on the One Acre Vintage Home blog, here…

Canning Kiwi Jam

You can watch the video below on canning kiwi jam…

You can watch the video below on homemade kiwi jam…

You can watch the video below on homemade kiwi jam…