The vibrant green flesh of ripe kiwi fruits combined with zesty lime creates a jam that tastes like sunshine in a jar. This Kiwi Lime Jam delivers a perfect balance of sweet and tart flavors with a beautiful pale green color speckled with tiny black kiwi seeds that add visual interest and a subtle crunch. The natural sweetness of kiwi mellows the bright acidity of lime, creating a refreshing spread that captures the essence of tropical mornings. With its smooth texture and burst of citrus freshness, this jam brings a gourmet touch to breakfast tables and afternoon tea spreads. This recipe yields approximately 4 cups of jam, perfect for brightening up your morning toast or creating elegant dessert accompaniments.
What You’ll Need
- 3 pounds ripe kiwi fruits (about 12-15 medium kiwis)
- 3 cups granulated sugar
- 1/3 cup fresh lime juice (about 3-4 limes)
- 2 tablespoons lime zest (from 2-3 limes)
- 1 package (1.75 oz) powdered pectin
- 1/4 teaspoon salt
- 1/2 teaspoon butter (optional, to reduce foaming)
Essential Equipment
- Sharp paring knife
- Large heavy-bottomed saucepan
- Wooden spoon
- Potato masher
- Fine-mesh strainer (optional)
- Sterilized canning jars and lids
- Ladle
- Clean kitchen towels
- Zester or fine grater
Preparing the Kiwi Fruits
Choose kiwis that yield slightly to gentle pressure but aren’t mushy. They should smell fragrant at the stem end. Using a sharp paring knife, cut off both ends of each kiwi, then carefully peel away the brown, fuzzy skin. The easiest method is to slide a spoon between the flesh and skin, following the curve of the fruit.
Cut the peeled kiwis into small chunks, about half-inch pieces. Don’t worry about making them perfectly uniform, as they’ll break down during cooking. Place the kiwi pieces in a large bowl and you should have approximately 4 cups of fruit. The small black seeds throughout the fruit are completely edible and add a pleasant texture to the finished jam.
Preparing the Lime
Wash the limes thoroughly under cold water, then dry them completely. Using a fine zester or the smallest holes of a box grater, remove the bright green zest from the lime peels. Be careful to avoid the white pith underneath, which can add bitterness to your jam. You need 2 tablespoons of zest, which typically comes from 2 to 3 limes.
After zesting, cut the limes in half and squeeze out the juice. Strain the juice through a fine-mesh strainer to remove any seeds or pulp. You should have about 1/3 cup of fresh lime juice. The acidity of the lime juice is crucial for both flavor and helping the jam set properly.
Cooking the Jam
Place the chopped kiwi in your heavy-bottomed saucepan and add the lime juice, lime zest, and salt. The salt enhances the fruit flavors and helps balance the sweetness. Cook over medium heat for 5 to 8 minutes, stirring occasionally, until the kiwi begins to break down and release its juices.
Use a potato masher to gently mash about half of the kiwi pieces, leaving some chunks for texture. The mixture should be chunky but with plenty of juice. If you prefer a smoother jam, you can mash more thoroughly or even use an immersion blender for a few seconds.
Adding Pectin and Sugar
In a small bowl, mix the powdered pectin with 1/4 cup of the measured sugar. This prevents the pectin from clumping when added to the hot fruit. Bring the kiwi mixture to a rolling boil over high heat, stirring constantly.
Add the pectin-sugar mixture and stir vigorously until completely dissolved. Add the butter if using, which helps reduce foaming. Continue boiling for 2 minutes, stirring continuously to prevent sticking.
Add the remaining sugar all at once, stirring well to dissolve completely. Return the mixture to a full rolling boil and cook for exactly 1 minute, stirring constantly. The jam should thicken noticeably and coat the back of your spoon.
Testing for Doneness
To test if your jam has reached the proper consistency, place a small plate in the freezer before you start cooking. When you think the jam is ready, drop a small amount onto the cold plate and let it sit for 30 seconds. Push the jam with your finger – if it wrinkles and holds its shape, it’s done. If it’s still runny, continue cooking for another 30 seconds and test again.
The finished jam should have a lovely pale green color with darker green flecks from the lime zest and black specks from the kiwi seeds. It should be thick enough to spread but not so thick that it’s stiff.
Canning and Storage
Remove the jam from heat and let it cool for 2 minutes. Skim off any foam that has formed on the surface using a clean spoon. The natural enzymes in kiwi can create more foam than other fruits, so don’t be surprised if you need to remove quite a bit.
Ladle the hot jam into sterilized jars, leaving 1/4 inch of headspace at the top. Wipe the jar rims clean with a damp cloth to ensure proper sealing, then place the lids on top and screw on the bands until fingertip tight.
Process the jars in a boiling water bath for 10 minutes to ensure safe preservation. Remove the jars carefully with tongs and place them on a towel-lined counter to cool. You should hear the satisfying pop of the lids sealing as they cool.
Storage Guidelines
Properly canned kiwi lime jam will keep for up to one year in a cool, dark place. The jam may darken slightly over time due to the natural enzymes in kiwi, but this doesn’t affect the flavor or safety. Once opened, refrigerate and use within three weeks. If you prefer not to can the jam, it can be stored in the refrigerator for up to one month or frozen for up to six months.
Serving Suggestions
This bright, refreshing jam is perfect on warm scones with clotted cream for an elegant afternoon tea. Try it on toasted brioche or croissants for a luxurious breakfast treat. The jam also makes an excellent filling for thumbprint cookies or as a layer in sponge cakes. For a sophisticated appetizer, pair it with soft goat cheese and crackers.
The tropical flavors work beautifully in both sweet and savory applications. Use it as a glaze for grilled chicken or fish, swirl it into plain yogurt for a healthy parfait, or mix it with cream cheese for a delightful fruit dip. The bright green color and fresh flavor make this jam a showstopper that brings a taste of the tropics to any meal.
