Most people think kiwi is strictly a breakfast fruit or a salad topper. They rarely consider it for the preserve jar. This approach changes that assumption. You get a fruit jam that is tart, aromatic, and distinctly different from the usual strawberry or apricot varieties.
The secret lies in the spice profile. Cinnamon and cloves add a warmth that balances the kiwi’s natural acidity. It’s not overly sweet. The texture comes from the fruit itself, not pectin packets.
Here is exactly what you need to make this batch.
Key Ingredients for Spiced Kiwi Jam
You need specific proportions to get the right set. Too much sugar and it becomes candy. Too little and it won’t hold.
- 8 medium kiwis : Choose firm ones. Soft fruit turns to mush during the initial boil.
- 6 cups total water : Split into 3 cups for the initial cook and 3 cups for the final reduction.
- 2 cups granulated sugar : Standard white sugar works best for clarity.
- 1 teaspoon whole cloves : Whole is better than ground. It infuses flavor without gritty bits.
- 1 cinnamon stick : Adds woody depth. Remove before bottling.
Step-by-Step Preparation Guide
Start with the raw fruit. Wash the kiwis thoroughly. Peel them. The fuzz is unpleasant in jam. Chop the peeled fruit into small, irregular pieces. Size doesn’t matter much here since you will mash them later.
Put the chopped kiwi into a large pot. Add the first 3 cups of water. Bring this to a simmer. Let it cook for 30 minutes. The fruit will break down. The water will be absorbed or evaporated slightly.
Transfer the softened kiwi to a bowl. Mash it with a fork. You want a pulp, not a puree. Keep the texture rustic.
Return the mashed fruit to the pot. Add the sugar. Add the whole cloves. Let this mixture sit for 2 hours. This step is non-negotiable for flavor extraction. The sugar draws out the juice and the spice oils infuse the fruit.
After the resting period, add the remaining 3 cups of water. Turn the heat back on. Simmer for another 30 minutes. Watch the consistency. The jam thickens as water evaporates.
Remove from heat. Let it cool completely. The jam will continue to set as it cools.
Serving and Storage
Once cool, transfer the jam to clean glass jars. Store in the refrigerator. It keeps for a few weeks.
This jam goes well with cheese plates. It pairs with yogurt. It can be swirled into oatmeal.
Why settle for boring preserves? Try this. The spices make all the difference.
