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  • Writer's pictureJessica

Mega Kiwi Jam

It's my jam!

I bet you are thinking, " You're canning jam? What year is this, 1918? "

When I was growing up my grandma and mom taught me how to can a variety of foods- peaches, pears, pickles, green beans, beets, jams. If it could be canned, we canned it. A few weeks ago I was visiting with my grandma and canning came up in the conversation. Everything my grandmother ate as a child was grown in the garden by her mother or hand-butchered by her father (He owned a small butcher shop). Food from the store was a special treat only. She told me that there was a variety of pears from Colorado that her mother loved, but they were only available at the market for a few weeks each year. My great-grandma would purchase/can enough to last the family throughout the year, until they were available again the next season. It's a beautiful family memory and tradition.

Isn't that amazing to imagine? Today's kids have every possible food or treat they could want just a 10 minutes drive away. *fun fact: my grandma had never seen a pineapple until she was well into her adult years. They weren't available in Kansas when she was a kid.*

This recipe is super simple! Not much is needed to make this totally sweet jam. Here's what you need:


6 cups chopped Mega Kiwi

2 packages dry pectin

2 cups unsweetened pineapple juice

6 cups of sugar

yields 12 jars

If you aren't a fan of pineapple, or really want the Mega Kiwi flavor to shine, just half the pineapple juice into 1 cup. You can also lessen the sugar amount to 4-5 cups if you'd like it to be a healthier or more tart jam. You can also half the recipe if you don't want to make as many jars.

Be sure to have your jars clean and hot. Wash your jars and fill your sink with hot water. Place your jars in the water while you are making your jam.

In a small bowl place your jar lids in hot water. Set aside.

While your jars are soaking, combine the Mega Kiwi, pectin, and pineapple juice in a large saucepan. Bring it to a boil, stirring constantly.

Add the sugar, stirring until dissolved. Return the mixture to boiling and let it boil hard for 1 minute. Stir constantly. Then remove from the heat and skim off the top.

Pull your jars from the hot water and dry off. Ladle your mixture into the hot jars, leaving 1/4 inch head space. Dip your pointer finger in the water containing the lids and wipe along the top of the jar, to be sure it's clean. Place on the lid and screw down tight. Repeat until all the mixture has been used.

Place as many jars that will fit into a large pot of boiling water. Process for 10 minutes in the hot water bath at altitudes up to 1,000 feet.

Set your jars out to cool, and mark for 2018. ENJOY your delicious, home made Mega Kiwi jam! Perfect on crackers or bread.

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