Turn unripe, firm kiwis into a bright, delicious apple and kiwi jam. This easy recipe needs no pectin—just 4 ingredients and gentle heat. Low in sugar, naturally sweet, and perfect for toast or yogurt.
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🍁 From My Autumn Kitchen
Each fall, there always seem to be more kiwis in my kitchen than I expect.
They’re not sweet—just tart and stubbornly firm, refusing to soften no matter how long I wait.
I simmer these unripe kiwis with slightly imperfect, budget-friendly apples, letting them melt together into a soft apple and kiwi jam, all without using pectin.
This unexpected pairing is something I learned from a friend in Canada.
I love spreading the jam thickly over warm, plain scones—
the bright sharpness of kiwi meeting the quiet sweetness of apple, creating a flavor that is simple yet quietly comforting.
Though it’s made from autumn’s harvest, it carries a faint hint of spring—
a soft, refreshing quality I always find myself returning to.
🌿 Other seasonal fruit jam and spread recipes: Ripe Ume Plum Jam, Chai-spiced Blueberry Plum Jam, Vegan Lemon Curd
🧺 Recipe Features
- Just 4 ingredients — simply chop, mix, and gently simmer
- Low sugar, letting the fruit’s natural sweetness shine (about 20% sugar instead of the usual 50–60%)
- Perfect for firm, unripe kiwis that stay tart and sturdy even in bulk
- No added pectin — the fruit's natural pectin creates a soft, jammy texture
- A lovely balance of flavors — the crisp sweetness of apples softens kiwi’s bright acidity
- Small-batch recipe — makes about 2 jars (187 ml each)
☕️ Ingredients & Equipment
Ingredients
- Apples :
Orin (a Japanese sweet, low-acid apple) is ideal, though often hard to find outside Japan.
👉 Closest substitute :- Golden Delicious offers a similar gentle sweetness and low acidity.
- Gala or Ambrosia also work well for a mild, naturally sweet flavor.
- Fuji is widely available and delicious, though slightly brighter and more tart than Orin.
- Kiwis :
Unripe, firm, tart kiwis work best. Ripe kiwis can be used, but unripe ones bring out more flavor - Sugar :
Granulated sugar gives the cleanest sweetness. Cane sugar or organic sugar can be used for a softer, more rounded flavor. - Lemon juice (optional) :
Helps preserve color and gently brightens the fruit.
Equipment
- Knife and cutting board
- Spoon and spatula
- Enamel or stainless steel pot - Use an acid-resistant pot (a small saucepan or 1-quart pot is a convenient size)
- Storage jars - Makes about 1.5 to 2 jars of 187ml jam jars
📝 See the recipe card at the bottom for detailed measurements & instructions 👇
📖 Instructions
- Chop the Fruit
- Peel apples and slice thinly (about 5mm / ¼ inch thick)
- Peel kiwis, remove the white core, and chop into small pieces (about 1cm / ½ inch cubes)
🌿 POINT: Apple thickness significantly affects the final texture. See Kitchen Notes for details.
- Mix with Sugar
- Combine chopped kiwis and apples in an enamel or stainless steel pot
- Add sugar and lemon juice, and mix well
- Let sit for 15-30 minutes to draw out the fruit juices
🌿 POINT: Apples release less moisture than kiwis, so it's best to chop apples first and coat them with sugar before adding kiwis.
- Cook Down (No Pectin Needed)
- Heat over medium heat, stirring occasionally with a spatula for 20-25 minutes until the jam reaches your desired consistency
- As it thickens, reduce the heat and gently scrape the bottom of the pot to prevent sticking.
🌿 Check the Kitchen Notes for visual guides on when the jam is done
🌿 No pectin needed — the natural pectin in both fruits will thicken the jam perfectly
- Store
- Transfer to clean containers while hot and let cool to room temperature
- Once cooled, refrigerate (keeps for about 1 week)
🌿 For long-term storage: Transfer hot jam to sterilized jars and process with proper water bath canning techniques
📘 Kitchen Notes | Tips
➤ Jam Consistency (Without Pectin)
Because this jam is chunky and holds more moisture than traditional jams, the cold water test (Japanese method) isn’t very useful here.
Instead, let the moisture in the pot guide you.
- If undercooked: A layer of liquid still pools at the bottom of the pot (see the 1st photo).
- Properly cooked: The liquid has disappeared and the fruit looks gently thickened (2nd photo).
➤ Fruit Size & Texture
Kiwis soften quickly as they cook, while apples hold their shape depending on the cut.
- Larger pieces (1.5cm / ⅝ inch) → a rustic, chunky finish
- Smaller pieces (5mm / ¼ inch) → a smoother, more blended texture
The fruit softens as it simmers, so the cut size can be adjusted to match the desired texture.
➤ Color Changes in Kiwi Jam
Kiwi flesh naturally shifts from bright green to an olive-brown shade when heated.
This color change doesn’t affect the taste.
A little lemon juice helps keep the color lighter, though it won’t preserve the original green completely.
➤ Why This Recipe Doesn't Need Pectin
Both apples and unripe kiwis contain plenty of natural pectin.
Firm, still-green kiwis hold even more, which is why they work beautifully in jam-making.
Together, they create a gentle, natural set—no commercial pectin needed.
📚 Notes | Q&A
Yes. However, tart varieties (like Granny Smith or Jonathan) will make the jam more acidic overall. Sweet apples (Golden Delicious, Gala, Ambrosia) balance better with kiwi's tartness. If using tart apples, add a little more sugar to taste.
They can, but unripe, firm kiwis with more acidity balance better with apples and contain more natural pectin. If using ripe kiwis, add 1-2 extra tablespoons of lemon juice to brighten flavor and help the jam set.
Yes, but shelf life decreases. This recipe is already low in sugar (about 20% of fruit weight compared to traditional 50-60%), so refrigerate and consume within 1 week.
For longer storage, freeze in portions (keeps 3-6 months). Traditional higher-sugar jams keep 2 weeks refrigerated or 4–6 months with proper canning, but this low-sugar version requires quicker consumption.
Yes, but gold kiwis are sweeter, so use half green kiwis and half gold or use tart apples to balance acidity and sweetness. Adding extra lemon juice also works well.
Kiwi peel is edible, but I recommend peeling for jam. The peel creates an unpleasant texture and makes the jam turn darker brown.
Yes. Frozen kiwis release moisture as they thaw, so the sugar-coating time can be shortened to about 5 minutes. Cooking time is the same as fresh kiwis.
Add 1-2 tablespoons of water or lemon juice and gently reheat while stirring to loosen it. However, adding water reduces shelf life, so consume within 1 week or freeze after adjusting.
Avoid aluminum pots. Use enamel, stainless steel, or ceramic instead. Aluminum reacts with fruit acids, causing metallic flavors and pot discoloration.
Unripe, firm kiwis have more natural pectin and stronger tartness that balances perfectly with sweet apples. They also hold their shape better during cooking. Ripe kiwis become too soft and mushy, creating a different texture.
🍠 More Seasonal Vegetable Recipes
▶︎ Using Autumn's Sweet Potatoes
Beyond baked sweet potatoes - vegan recipes using sweet potatoes：
▶︎ Baked Sweet Potato Variations
Naturally sweet vegan desserts made with baked sweet potatoes：
▶︎ With Pumpkin
Vegan recipes using fluffy Japanese pumpkin：
✏️ Recipe Card | Apple & Kiwi Jam
Refreshing Apple Kiwi Jam
Ingredients
- 200 g apples (about 1 medium apple, peeled - Orin or other sweet varieties)
- 400 g kiwis (about 3-4 medium kiwis, peeled - unripe, firm kiwis preferred)
- 120 g granulated sugar
- 1 tablespoon lemon juice (optional)
Instructions
- Chop: Peel apples, remove core, and slice thinly (about 5mm). Peel kiwis, remove white core, and chop into small pieces (about 1cm cubes).200 g apples400 g kiwis
- Macerate: Combine kiwis and apples in an enamel or stainless pot, add sugar and lemon juice, and mix well. Let sit 15-30 minutes to release fruit juices.120 g granulated sugar1 tablespoon lemon juice
- Cook down: Heat over medium heat, stirring occasionally from the bottom with a spatula for 20-25 minutes. Natural pectin in the fruits will thicken the jam. When liquid at the pot bottom disappears and mixture thickens, remove from heat.
- Store: Transfer to clean containers while hot and cool. Refrigerate (keeps about 1 week) or freeze in portions (keeps 3-6 months). For long-term storage, use proper canning techniques.
Notes
- Both apples and unripe kiwis are naturally high in pectin
- Firm, unripe kiwis contain more pectin than ripe ones
- The combination creates perfect gel naturally
- Refrigerated: About 1 week (low sugar recipe)
- Frozen: Freeze in portions for 3-6 months
- Canned: Properly processed jars keep up to 1 year
- Recommended: Sweet varieties like Gala, Ambrosia, Orin
- Avoid: Granny Smith (too tart—will make jam very acidic)
- Unripe, firm kiwis recommended: Best pectin content and tartness
- If using ripe kiwis: Add 1-2 extra tablespoons lemon juice
- This recipe is low sugar (20% of fruit weight vs traditional 50-60%)
- Reducing sugar further decreases shelf life significantly
- Cane sugar or organic sugar can substitute
- Recommended: Enamel pot, stainless pot
- Avoid: Aluminum pot (reacts with acid causing metallic taste)
🍂 Final Thoughts
A bright, refreshing apple and kiwi jam with a gentle sweetness.
Even firm, sour kiwis soften here, turning into a light and fragrant spread.
It settles softly onto warm toast, blends beautifully into yogurt, and brings a quiet lift to everyday breakfasts.
A small, comforting jar—in winter, a simple gift for someone who loves good bread. 🕊
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