Kiwi-Mango Jam

4 1/2 cups sugar
4 cups cubed kiwi
2 cups cubed mango (about 3 large mangos)
juice and zest of 1 lime
juice and zest of one lemon
1 box liquid pectin (6 oz, 2 packets)

Prep jars/lids. Set aside. Place the sugar, juice/zest, kiwi and mango in a pot. Bring to a boil, stirring occasionally. Boil for 15 minutes. Stir in both packets of the pectin. Boil for 1 minute. Ladle into jars leaving 1/4 inch headspace. Process for 10 minutes in a hot water bath.

Note: A great source for canning information is the Blue Book guide to preserving. I highly recommend it for learning how to can. Here is a bunch of other canning books and equipment I find useful.

My thoughts:

It is that time in the winter when I am really craving something fresh and summery. Luckily I have few qualms about buying non-local produce in the winter because nothing is growing locally. Normally, I’d make jam with fruit I picked myself but hey, buying some truly lush kiwi and mangos was easy and made for a satisfying quick project. A little bit of sunshine in January if you will. Mango is a fairly low acid fruit so I added citrus just to make sure the acidity was at a safe level for boiling water canning. I also think it helped the jam maintain an attractive color, kiwi tends to turn sort of yellowish when cooked.


  1. What an exotic looking jam!

  2. Jenny @ Savour the Senses

    YUM!! I need to try this!

  3. this looks *amazing*! how many jars does it make?

  4. Oops! About 6 8-oz jars.

  5. Lisa@ButteryBooks

    Jam in on my list of recipes to try. This recipe looks so good!

  6. and I have been trying to think what to do with all the kiwis I bought the other day!!

  7. When I made kiwi jam a couple of weeks ago, the kiwi fruit floated like crazy. It looks like you got really good distribution of your fruit pieces. Any tips for me? Thanks!

  8. Susan: Nothing too exciting but it was rather thick when I canned it, perhaps letting it cook a bit longer would help? It was pretty "dry".

  9. I'm going to try this tonight (scored a bunch of buy-today, use-tomorrow mango & kiwi!), & I was wondering if you'd change anything to make it a freezer jam? I don't do water canning yet…this will be my first time using pectin, too.

  10. Elisb:
    Just use freezer jam pectin and follow the instructions on the packet.

  11. Made it love it! Reduced the sugar but is still very sweet and tasty.