Kiwi Jam for Cake – Recipe with Step-by-Step Photos

Kiwi jam is a delicious treat with an incredible flavor. Although kiwis appear to be tropical, they ripen from October to May. If you want to be able to use kiwis as a filling for your desserts all year round, learn how to make this delicious kiwi jam.

Nutritional value per serving

205.5 kcal

Proteins: 0.3 g
Fats: 0.2 g
Carbohydrates: 53 g

*Nutritional value is calculated per 100g of ingredients

Total time: 1 hour
Time in the kitchen: 20 min
Complexity:

A simple recipe.
Number of servings: 1

Regardless of variety, kiwis spoil fairly quickly. Therefore, one of the best ways to preserve their flavor, aroma, and nutritional benefits is to make kiwi jam.

This treat can be used as a healthy standalone dessert, as well as a cupcake filling and cake layer. The jam is thick enough to not leak during use and maintains the desired consistency.

Recipe with step-by-step photos

Kiwi jam

Ingredients

Servings

Kiwi

500 G
Sugar

500 G
Lemon

0.5 pcs
Pectin

75 ml
Green food coloring

as desired

Preparation

Step 1

Wash and peel the kiwi. Cut into small cubes. Use fairly ripe kiwis for jam; this will make the treat sweeter and more flavorful.

Step 2

Place the sliced kiwi in a heavy-bottomed saucepan and mash the pieces lightly with a fork. Add sugar. Stir thoroughly until the fruit is completely coated. Choose your cookware carefully when making jam. Aluminum or thin-bottomed pans are not the best choice. Aluminum will react with the fruit acid, ruining the flavor of the jam, while thin-walled pans can cause the jam to burn, which will also negatively impact the finished product.

Step 3

Place the saucepan over medium heat and bring to a boil, stirring occasionally. Juice half a lemon. Add the squeezed citrus to the boiling mixture. Lemon contains a fair amount of natural pectin, which will help thicken the jam.

Step 4

Cook the mixture for 10 minutes. Then remove the lemon. Add pectin. If you don't have pectin, you can substitute agar-agar or 1 tablespoon of gelatin, first dissolving it in 1/4 cup of water.

Step 5

As it cools, the finished jam will thicken and acquire the required consistency.

Step 6

To give the finished jam a brighter and more saturated color, add green food coloring or a little spinach juice to the still warm mixture.

Adviсe

To check if the jam is ready, use a well-chilled plate. Drop a small amount of hot jam onto the cold plate. If the drop doesn't spread and quickly thickens, the mixture is ready and can be safely removed from the heat.
When making kiwi jam, use lemon juice. It will impart additional aroma and flavor to the finished treat, and also add natural pectin, which will help the jam set better.
Despite the fact that kiwi and lemon contain a sufficient amount of natural pectin, experienced cooks recommend adding an additional thickener, for example, making jam. with starch or agar-agar. This will reduce the cooking time, thereby preserving more of the beneficial properties and vitamins in the fruit.

Storage

Once the jam has reached the gel stage, it can be removed from the heat, poured into a clean, airtight container, and stored in the refrigerator for several weeks for daily use.

To extend the shelf life, place the finished, cooled jam in the freezer. It will keep this way for 6-8 months. Defrost the treat in the refrigerator or at room temperature.

To store jam for more than 12 months, preserve it in clean jars.

Now you know how to make delicious kiwi jam, preserving its attractive color, aroma, and beneficial properties. What fruits and berries do you use for jam? Share your ideas and experiences in the comments.

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