This sugar-free kiwi lime jam tastes bright, tart, and fresh without pectin or added sugar. A short stovetop simmer creates a spoonable refrigerator spread in one small batch.
Small Batch Sugar Free Kiwi Lime Jam
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Yield: About 3/4 cup
- Storage: Refrigerator or freezer only
This is not a shelf-stable canning recipe. Do not store it at room temperature or process it using guessed water-bath times.
Ripe kiwis yield slightly under gentle pressure and smell fragrant near the stem. Avoid leaking, moldy, or fermented-smelling fruit because cooking cannot restore spoiled produce safely at home.
Ingredients
- 4 ripe kiwis, peeled and diced, about 1 1/2 cups
- 1 tablespoon fresh lime juice
- 1 teaspoon finely grated lime zest
- 2 tablespoons water
- 1 to 2 tablespoons granulated monk fruit blend, optional
- 1/8 teaspoon kosher salt
Use a sweetener labeled as a one-for-one sugar replacement, then adjust conservatively. Different blends vary greatly in sweetness and aftertaste.
How to Make the Jam
- Prepare: Wash the whole kiwis and lime under running water. Peel and dice the kiwis.
- Combine: Add kiwi, lime juice, water, optional sweetener, and salt to a small saucepan.
- Simmer: Bring to a gentle bubble over medium heat, then reduce to medium-low.
- Mash: Cook for 10 minutes, stirring often and crushing the fruit with a fork.
- Finish: Add lime zest and simmer 3 to 5 minutes until a spoon drawn across the pan leaves a brief trail.
- Cool: Transfer to a clean heat-safe jar and cool uncovered for 20 minutes.
How to Check the Texture
- The fruit should look glossy and softly mashed.
- A spatula trail should remain visible for 1 second.
- The jam will thicken further while cooling.
- Do not cook until dry or sticky.
- Add 1 teaspoon water if it becomes too thick.
Explore another tropical spread with our sugar-free pineapple jam, try blueberry lemon jam, or make pear ginger jam.
Refrigerator and Freezer Safety
The National Center for Home Food Preservation explains that some jellied products without added sugar require refrigeration. This recipe is deliberately refrigerator-only.
- Refrigerate at 40°F or below within 2 hours.
- Use a clean spoon every time.
- Use refrigerated jam within 7 days.
- Freeze in a suitable container for up to 2 months.
- Leave 1/2 inch of headspace before freezing.
- Discard moldy, fermented, or unusually odorous jam.
Serving Ideas
- Spoon over plain Greek yogurt.
- Spread on whole-grain toast.
- Swirl into warm oatmeal.
- Serve with an unsweetened chia pudding.
Jam Checklist
- Fruit and lime are washed before cutting.
- Jam simmers gently rather than scorching.
- Zest is added near the end.
- Jar and spoon are clean.
- Finished jam is refrigerated, not canned.
Frequently Asked Questions
Can I double the recipe?
For predictable evaporation, cook two separate batches. A larger volume takes longer and may produce a different texture.
Why is my jam loose?
Kiwi moisture varies. Simmer another 1 to 2 minutes, then cool a spoonful before deciding whether it needs more cooking.