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Kiwi Jam

Kiwifruits (or just Kiwi) is a fruit native to Central and Eastern China. During the Song Dynasty, Kiwis were brought to New Zealand where they were commercially cultivated. Kiwis became highly popular during World War 2 and were brought to California in the 1960s. Since then, California has become on d of the major producers of Kiwi in the United States. They are mostly grown in Sacramento and San Joaquin Valley along with peaches.

Kiwi Jam Trivia

  • Although people associate the Kiwi fruit with New Zealand, the Kiwi is actually a native fruit of Yangtao, China. It was first called Chinese gooseberries upon its cultivation in New Zealand and was finally called Kiwi when it was exported to the US.
  • Most of the people who love to eat Kiwi are familiar with its unique texture. Some people think it tastes like a combination of strawberries, peaches, and melon. However, it does have its own citrusy and fragrant qualities. People adore Kiwi for its sweet and juicy taste.
  • Kiwi is highly rich in Vitamin C, Vitamin E, Potassium, and Fiber. It’s said to be highly nourishing for the hair, promoting scalp health and blood circulation, and preventing baldness.

Kiwi Jam Buying Guide

Kiwi jam is available in the condiments, jams, jellies, and preserves sections of supermarkets and groceries. Most Kiwi jams are only commercially made because Kiwi fruits are not commercially produced in Texas.

Kiwi Jam Production & Farming in Texas

Kiwi fruits are considered to be new and exotic fruits in the US. These fruits are not typically produced in Texas and those available in the market, whether they’re fresh or preserved, comes from New Zealand and California. There has been a surge in consumer demand for Kiwi fruits in Texan supermarkets. It would be good to note that most kiwi fruits are available from late fall to spring.


Depending on the environment, kiwi fruits can be difficult to grow. Kiwi fruits require temperate weather and cannot survive scorching summers and frigid winters. Most Kiwi fruits thrive in Zimbabwe and Kenya, India and Japan, Italy, the Netherlands, Tukey, the US, and Australia.


Preservatives and Chemicals

People are aware of the stark differences among the ingredients used in commercial and artisan food preparation. Commercially made pectin products ensure that the jam will have a gelatinous consistency and would prevent solidification. However, those who would purchase jams from the supermarkets or make jams using artificial pectin must watch out for consumers who have pectin allergies. Once ingested, pectin can trigger allergic reactions which can lead to hives, asthma, allergic rhinitis, and in worst cases, anaphylaxis.



Hot canning method remains to be the safest method of preserving jams, jellies, and preserves. When canning jars, it’s best to use a new lid to prevent mold and bacterial growth. You can also sterilize old lids for a couple of minutes, wipe and air dry them for economic purposes. The key point here is that the jars should be free from cracks or chipped areas. The metal ring bands should not be deformed or have any traces of rust. It should fight tightly and not be bent to prevent air pockets from contaminating the Kiwi jam.


Enjoying Kiwi Jam

The tropical flavors and delightful colors of Kiwi jam make it an excellent accompaniment for other food, mostly desserts. Kiwi jam can be incorporated into the dressing of a tropical fruit salad along with fruits such as mangoes, coconuts, apples, bananas, strawberries, and blueberries.


Butter and toast some scones then spread cream cheese and kiwi jam to make mini canapes. Kiwi jam can also be used as a filling for pies when mixed with custard cream or whipped cream.


You can also use kiwi jam to inject tropical flavors into your roast beef sandwich. It does wonders and cuts the oily texture of the beef. Great to increase your appetite. Why don’t you try this new way of eating Kiwi jam? We are certain you will love the unique flavor explosions of this unusual culinary experience.



Properly storing jams is essential to preserve their quality and lengthen their shelf-life. First, use properly sterilized jars when storing jam. Ensure they are cleaned, wiped, and heated properly to kill any bacteria or pathogens.


Store homemade kiwi jams in a cool, dry place away from the direct glare of sunlight. Once opened, refrigerate the jams right away. Avoid keeping it at room temperature for one to three hours to prevent mold and bacterial contamination.






3 cups chopped peeled kiwi

1 package dry pectin

1 cup unsweetened pineapple juice

4 cups sugar



  1. Combine kiwi, pectin, and pineapple juice in a large saucepan.
  2. Bring to a boil stirring constantly.
  3. Add sugar, stirring until dissolved.
  4. Return to a rolling boil.
  5. Boil hard for 1 minute, stirring constantly.
  6. Remove from heat-skim off foam.
  7. Ladle into clean hot jars leaving 1/4 inch headspace.
  8. Process 10 minutes in a boiling water bath at altitudes up to 1000 feet.





  • Serving Size: 1/40 Serving from Recipe
  • Calories: 112.7
  • Carbs: 28.7g 9%
  • Sugar: 25.6g
  • Fiber: 1.6g 6%
  • Protein: 0.6g 1%
  • Fat: 0.3g 0%
  • Saturated Fat: 0g 0%
  • Trans Fat 0g 0%
  • Cholesterol 0mg 0%
  • Sodium 1.5mg
  • Vitamin C 42.8mg 71%
  • Vitamin A 44.8IU 1%
  • Niacin 0.3mg 2%
  • Folate 12.5mcg 3%
  • Magnesium 8.7mg 3%

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