This small-batch kiwi lime jam turns ripe fruit into a bright, spoonable refrigerator spread. There is no added pectin, and a sugar-free monk fruit blend is optional. Kiwis contain natural sugar, so this is a no-added-sugar recipe rather than a sugar-free food.
RECIPE CARD
Small-Batch Kiwi Lime Jam (No Added Sugar or Pectin)
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 labeled as a 1:1 sugar replacement, optional
- 1/8 teaspoon kosher salt
Quick Method
Condensed overview. Use Full Instructions for the complete method, timing and doneness details.
- Prepare the fruit: Wash kiwi and lime. Peel and dice kiwi into 1/2-inch pieces. Zest lime, then squeeze 1 tablespoon juice.
- Combine in a small saucepan: In a 1- to 2-quart pan, combine kiwi, lime juice, water, optional monk fruit blend, and salt. Reserve the zest.
- Simmer and mash: Bring to a gentle bubble over medium heat, about 5 minutes. Simmer 10 minutes at medium-low, stirring and mashing.
- Add zest and check the texture: Add lime zest and simmer about 5 minutes. A spatula trail should last 1 second; keep the jam glossy and spoonable.
- Cool and refrigerate: Transfer to a clean heat-safe jar. Cool uncovered 20 minutes, then cover and refrigerate. Never store at room temperature.
Why You’ll Love This Small Batch
It uses four kiwis, one lime, and one small saucepan. The brief spatula-trail test gives you a more useful stopping point than cooking until the fruit looks dry. Make it for the refrigerator or freezer; do not treat it as a canning recipe.
At a Glance
- Prep: 10 minutes
- Cook: about 20 minutes
- Cooling: about 20 minutes
- Total: about 50 minutes, including cooling
- Yield: about 3/4 cup; fruit moisture affects the final amount
- Storage: refrigerator or freezer only
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 labeled as a 1:1 sugar replacement, optional
- 1/8 teaspoon kosher salt
Ingredient Notes and Equipment
Choose ripe kiwis that give slightly under gentle pressure. Wash the fruit before cutting it. Zest the lime before squeezing it. For a no-added-sugar batch, check the optional monk fruit blend’s ingredient label and avoid blends containing sugar or dextrose. Blends differ in sweetness, so begin with 1 tablespoon, taste after cooking, and add more only if needed.
Use a 1- to 2-quart saucepan, a fork or wooden spoon, a spatula, a zester, and a clean heat-safe jar. A wide pan or a doubled batch changes the evaporation rate.
Step-by-Step Instructions
1. Prepare the fruit
Wash the whole kiwis and lime under running water. Peel and dice the kiwis into roughly 1/2-inch pieces. Zest the lime before squeezing out 1 tablespoon of juice.
2. Combine in a small saucepan
Put the diced kiwi, lime juice, water, optional monk fruit blend, and salt in a 1- to 2-quart saucepan. Stir to distribute the liquid and seasoning. Keep the zest aside for the finish.
3. Simmer and mash
Bring the mixture to a gentle bubble over medium heat, about 5 minutes. Reduce to medium-low and simmer for 10 minutes, stirring often. Press the softened fruit with a fork or wooden spoon until it is mostly mashed but still has small pieces.
4. Add zest and check the texture
Stir in the lime zest and simmer for about 5 more minutes. Draw a spatula across the pan: the trail should stay visible for about 1 second before the fruit flows back. The jam should be glossy and spoonable, never dry or sticky.
5. Cool and refrigerate
Transfer the jam to a clean heat-safe jar. Cool uncovered for about 20 minutes, then cover and refrigerate promptly. It will thicken further as it chills; this is not a shelf-stable canning recipe.
What the Finished Jam Should Look Like
The cooled spread should mound softly on a spoon while remaining easy to spread. A looser batch can simmer another 1 to 2 minutes; cool a spoonful before deciding. If it becomes sticky or dry, stir in 1 teaspoon water and remove it from the heat.
Refrigerator and Freezer Storage
This recipe is for cold storage only. The National Center for Home Food Preservation notes that some reduced-sugar jellied products require refrigeration. Do not use an untested water-bath time or store this jam at room temperature.
- Refrigerate at 40°F or below within 2 hours of cooking; use within 7 days.
- Use a clean spoon each time. Discard jam with mold, fermentation, or an unusual odor.
- Freeze in a freezer-safe container for up to 2 months. Leave 1/2 inch of headspace and thaw in the refrigerator.
Serving Ideas
Spoon it over plain Greek yogurt, spread it on toast, or swirl it into oatmeal. For other fruit spreads, explore our pineapple jam, blueberry lemon jam, and pear ginger jam.
Frequently Asked Questions
Why is my kiwi jam runny?
Fruit moisture varies. Give it another 1 to 2 minutes of gentle simmering and test a cooled spoonful. It will thicken more in the refrigerator.
Can I double this recipe?
Cook two separate batches for similar evaporation and timing. A larger batch may need a longer cook and a new texture check.
Can I can this jam for pantry storage?
No. This recipe does not have a tested canning process. Keep it refrigerated or frozen.