1. Prepare your 250 ml jars and lids by sterilising them in boiling water for ten minutes. The sterilisation step can be skipped, and you can use washed, rinsed, hot jars if you are processing for 10 minutes or more in the boiling water bath at the end of the recipe.
2. Peel and roughly chop the kiwi fruit. Place the chopped kiwi fruit into your preserving
pan and bring them to the boil and cook for fifteen minutes or until the fruit has
softened. If necessary, add a little water to prevent the kiwi fruit from sticking and
3. Use a potato masher to gently crush the fruit, releasing some juice and natural pectin.
4. In the meantime, mix your Pomona’s Pectin with 100 grams of the xylitol or xylitol.
5. Slowly add your xylitol-pectin or sugar-pectin mixture, stirring constantly to ensure
that it is evenly distributed throughout your fruit mixture.
6. Add your lime juice, calcium water and the remaining xylitol or sugar and mix in well.
7. Using a high heat and stirring occasionally, bring your jam mixture to a full rolling boil
and boil for one to two minutes. Remove from the heat
8. Using a ladle and jar funnel place your jam into your hot, 250 ml jars, leaving a one
and a half centimetre headspace. Clean the rims of the jar to ensure you get a good
clean seal and cap with your lids.
9. Process your filled jars in a boiling water bath for five minutes. Alternatively, if you did not pre-sterilise your jars and lids, process in a boiling water bath for 10 minutes.
Country Feeling Australia will be running a series of workshops across Southeast Queensland and the Sunshine Coast.
Learn simple ways to make handmade, great tasting cheese and jam.