Pineapple Kiwi Jam Recipe

5 2 3
Pineapple Kiwi Jam Recipe
Pineapple Kiwi Jam Recipe photo by Taste of Home
Publisher Photo

Pineapple Kiwi Jam Recipe

Read Reviews
5 2 3
Publisher Photo
Pineapple, kiwi and a hint of lime blend nicely in this unique combination from Sondra Rogers of Columbus, Indiana. "It's especially good slathered on biscuits," she comments.
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min. + standing
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min. + standing

Ingredients

  • 4 kiwifruit, peeled and thinly sliced
  • 3 cups sugar
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1/4 cup lime juice
  • 1 pouch (3 ounces) liquid fruit pectin
  • 3 drops green food coloring, optional

Directions

In a 2-qt. microwave-safe bowl, combine kiwi, sugar, pineapple and lime juice. Microwave, uncovered, on high for 10-13 minutes or until mixture comes to a full rolling boil, stirring every 2 minutes. Stir in pectin. Add food coloring if desired. Pour into jars or freezer containers and cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate or freeze. Yield: 4 cups.
Editor's Note: This recipe was tested with an 850-watt microwave.
This recipe was tested in a 1,100-watt microwave.
Originally published as Pineapple Kiwi Jam in Quick Cooking July/August 1999, p22

Nutritional Facts

2 tablespoons: 83 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 22g carbohydrate (20g sugars, 0 fiber), 0 protein.

  • 4 kiwifruit, peeled and thinly sliced
  • 3 cups sugar
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1/4 cup lime juice
  • 1 pouch (3 ounces) liquid fruit pectin
  • 3 drops green food coloring, optional
  1. In a 2-qt. microwave-safe bowl, combine kiwi, sugar, pineapple and lime juice. Microwave, uncovered, on high for 10-13 minutes or until mixture comes to a full rolling boil, stirring every 2 minutes. Stir in pectin. Add food coloring if desired. Pour into jars or freezer containers and cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate or freeze. Yield: 4 cups.
Editor's Note: This recipe was tested with an 850-watt microwave.
This recipe was tested in a 1,100-watt microwave.
Originally published as Pineapple Kiwi Jam in Quick Cooking July/August 1999, p22

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Reviews forPineapple Kiwi Jam

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Melissa User ID: 9333015 278175
Reviewed Nov. 23, 2017

"I made this years ago when it first appeared in the quick Cooking magazine. It is so incredibly yummy and easy to make. I thought I had lost this recipe years back due to a hard drive crash and am so beyond happy to find it again."

MY REVIEW
MaKosh User ID: 1323674 73308
Reviewed Jul. 5, 2009

"This sour and sweet jam, great with tosted white bread."

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