Kiwifruit Jams and Jellies

This recipe offers a variety of ways to make kiwifruit jam and jelly. Uncooked jam has a brighter green color and a fresher kiwifruit taste than cooked jam and must be stored in the freezer or refrigerator.

Recipe Ingredients:

Kiwifruit Jam:
4 1/2 cups peeled, crushed kiwifruit-about 4 pounds
1 (1.75-ounce) package powdered fruit pectin
7 cups granulated sugar

Kiwifruit Freezer Jam with Liquid Fruit Pectin:
1 1/4 cups of peeled kiwifruit, crushed
4 cups of granulated sugar
2 tablespoons lemon juice
1 (6-ounce) pouch liquid fruit pectin

Kiwifruit Jam with Powdered Fruit Pectin:
2 cups peeled kiwifruit, crushed
4 cups granulated sugar
1 (1.75-ounce) package powdered fruit pectin

Kiwifruit Jelly:
4 pounds kiwifruit to make 3 1/2 cups juice
1/4 cup water
5 cups granulated sugar
1 (1.75-ounce) package powdered fruit pectin

Cooking Directions:

1. For Kiwifruit Jam: In large, heavy kettle heat fruit for 3 minutes. Add pectin and mix well. Place on high heat and stir until mixture comes to a hard boil. Add sugar all at once. Bring to full rolling boil that can not be stirred down. Boil hard for 1 minute. Remove form heat and quickly skim off foam. Pour at once into hot sterilized 1/2 pint jars and seal. Process in boiling water bath 5 minutes. Make 8 cups.
2. For Kiwifruit Freezer Jam with Liquid Fruit Pectin: Thoroughly crush fruit in large bowl. Stir in sugar and let set 10 minutes. Measure lemon juice into small bowl, add pectin and stir well. Stir into fruit and continue stirring for 3 minutes. Ladle into containers with tight fitting lids, that have been washed and scalded. Cover at once with lids. Let stand at room temperature for 24 hours, then store in freezer. Small amounts may be kept in refrigerator up to 3 weeks. Makes about 4 1/3 cups.
3. For Kiwifruit Jam with Powdered Fruit Pectin: Thoroughly crush fruit in large bowl. Stir sugar into fruit, mixing thoroughly. Let set 10 minutes. Mix 3/4 cup water and pectin in small saucepan. Bring to a full boil and let boil 1 minute, stirring constantly. At once stir into fruit and sugar mixture and continue stirring 3 minutes. Ladle into containers leaving 1/2 inch head space. Use 1 to 2-cup glass or rigid plastic containers with tight fitting lids that have been washed and scalded. Cover at once with lids, and let stand at room temperature 24 hours. Store jam in freezer. Small amounts may be kept in refrigerator up to weeks. Makes 4 3/4 cups.
4. For Kiwifruit Jelly: Peel and crush kiwifruit. Place fruit and water in saucepan, cover and simmer 5 minutes. To extract juice, place cooked fruit in jelly bag or several thickness' of cheesecloth. Let drip at least 4 hours. Measure 3 1/2 cups juice. Gently press bag (not hard) if there is not enough juice. Add a little water if needed. In large, heavy kettle, stir pectin into juice. Bring to a full boil over high heat, stirring constantly, for 1 minute. Remove from heat and skim off foam. Pour into hot, sterilized 1/2 pint jars and seal. Process in hot water bath 5 minutes. Makes 5 1/2 cups.

Yield dependent on type of jam or jelly.

Recipe provided courtesy California Kiwifruit Commission.