Sweet and Tangy Kiwi Jam Made with Overripe Kiwis
A sweet and tangy fruit jam made by simmering sour or overripe kiwis with sugar for over 30 minutes.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This fruit jam makes great use of sour or soft, overripe kiwis by simmering them with sugar for over 30 minutes. Mashing the chunks through a strainer instead of using a blender preserves a lovely texture to chew on, making it perfect for spreading on bread.
- Servings
- about 8–10 servings
- Cook time
- 30 minprep not included
- Difficulty
- Easy
- Spiciness
- Not spicy
- Keeps
- 15 days
Ingredients
- Kiwi10, 500 g
- Sugar200 g
- Peel the kiwis, remove the tough center core, and roughly chop them.
- When making jam, sugar is usually around 50% of the fruit's weight, but you can adjust it to taste or according to the fruit's sweetness.
Steps
They were selling a whole basket of kiwis for 2000 won.
It is not a fruit I eat often, so I bought it happily and tried some at home.
It was so sour I could barely touch it; when I eat very sour things, I get a headache.
Anyway, even after feeding some to my daughter who likes sour food, plenty was left over, and leaving them alone made them softer and softer, so before they ended up in the trash, I decided to make jam.
Peel the kiwis, remove the center core, and roughly chop them.
Add the kiwis and sugar over medium heat and start heating.
When making jam, sugar is usually around 50% of the fruit's weight, but you can adjust it according to the fruit's sweetness or your preference.
As the kiwi juices release and the sugar melts, liquid forms.
Over low heat, press the kiwi chunks through a strainer to crush them.
You could puree them in a blender and simmer that down, but once the jam is done, having small chunks to chew on tastes much better, which is why I did it this way.
My hand started hurting from mashing, so I asked my husband to help out.
After simmering for over 30 minutes, it bubbles thickly like lava.
The consistency also thickens up a bit.
You can finish it by adding a little lemon juice.
I did not have any, so I skipped it.
Jam firms up more as it cools, so even if it feels slightly runny, take it off the heat.
When dropped into cold water, if the jam holds together in a clump without scattering like that, it is done.
Transfer the jam into a sterilized glass jar and store it in the refrigerator.
After about half a month in the fridge, you can add a little water, bring it to a boil, cool it, and store it.
If you plan to store it for a long time, place it in an airtight container and keep it in the freezer.
Ppunwife's tips
- You can puree the kiwis in a blender and simmer them, but leaving small chunks gives the finished jam a much nicer texture to chew on.
- Jam firms up as it cools, so you can remove it from the heat even if it still feels a bit runny.
- When dropped into cold water, if the jam holds together without dispersing, it is ready.
- If you plan to store it for a long time, place it in an airtight container and keep it in the freezer.
FAQ
Can I blend the kiwi completely smooth before cooking?
Simmering finely blended kiwi in a blender is completely fine, but lightly mashing it through a strainer keeps small pieces for a nicer texture.
How do I check if the jam has reached the right consistency?
Drop a small spoonful into cold water; if it stays clustered together without spreading out, the jam is done.
How should I store it for a long period?
Keep it refrigerated in a sterilized jar, or transfer it to an airtight container and freeze it for long-term storage.
How should I adjust the amount of sugar?
Use about half the fruit's weight as a baseline, and adjust up or down depending on the kiwi's sweetness and your personal preference.
