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Homemade apple and kiwi jam in glass jar with fresh kiwis and apples

Refreshing Apple Kiwi Jam

by Vegin Vegan Vegun!
Refreshing jam using unripe, tart, firm kiwis and sweet apples. No pectin needed—natural fruit pectin creates perfect texture. Low-sugar (20%), naturally sweet homemade kiwi jam. Delicious on bread, scones, or yogurt.
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Prep Time 10 minutes
Cook Time 20 minutes
maceration time 15 minutes
Total Time 45 minutes
Course jam, preserves, spread
Cuisine Fusion

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 apples, 400 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 sugar, 1 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

▶︎ Why No Pectin Needed:
  • 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
▶︎ Storage:
  • Refrigerated: About 1 week (low sugar recipe)
  • Frozen: Freeze in portions for 3-6 months
  • Canned: Properly processed jars keep up to 1 year
▶︎ Apple varieties:
  • Recommended: Sweet varieties like Gala, Ambrosia, Orin
  • Avoid: Granny Smith (too tart—will make jam very acidic)
▶︎ About kiwis:
  • Unripe, firm kiwis recommended: Best pectin content and tartness
  • If using ripe kiwis: Add 1-2 extra tablespoons lemon juice
▶︎ About sugar:
  • 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
▶︎ About the pot:
  • Recommended: Enamel pot, stainless pot
  • Avoid: Aluminum pot (reacts with acid causing metallic taste)
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