Crushed Kiwi preserve

crushed kiwi preserve

Try out this lip-smacking, small quantity, crushed kiwi preserve with your toast or scones. The slightly tart low sugar added recipe stays well and is relished by kids making morning easier. 

Jam making with mum

Jam making is one of the skills mum passed on to me. I grew up watching her squeeze those huge juicy mangoes or pineapple into a small bottle of jam. Once summer was done, we had these bottles of a long stay, preservative-free jam to catch up on those wet monsoon days. In between, these huge bottles of mango jam she had these tiny bottles filled with exotic fruit jams, sometime passionfruit, a bit of grape, homegrown jamuns etc. These were special treats. It is from these patient hours next to her in the kitchen in the corner, where, she will constantly give me cooled down a spoon of jam that I learnt flavour and the structure of how the fruit and sugar break down to form jam. 
Amma constantly amazes me with her jam collection. There is one recipe I amazed mum with, perhaps the first one where she was confident she had done a good job teaching me the basics well. 

Building in these basics

Once you learn the basic idea of jam making, making small quantities of jam becomes an easy weekend project. Pretty much,  this is an easy way for mums like me to use up those ones and twos of fruit left in the weekly fruit bowl before the refresh. Since it gets used up for breakfast during the week with toast, I love it and am happy that we have fruit on toast rather than colour and preservatives.  This helps me to experiment with various fruits like Sweet Strawberry Preserve or the Frozen berries jam.

Making this crushed kiwi preserve

This time we are bottling up four kiwis with the least amount of sugar to add to it.  You can use the same recipe to do green or yellow kiwi. Kiwi is one of the best fruit to add to jam making. The acid flavours and the pectin in it combined with the sugar makes the taste factor perfect and the consistency with nothing more to add. This crushed kiwi preserve is perfect when you have overripe kiwis too, as you are anyway going to mush them. 

To blend the kiwis or not?

Usually, I don’t blend the kiwis as they attain a greyish colour from the seeds and I am not a fan of that speckled look.  Yet, if you have children or adults who like a smooth jam then blend it. 

What kind of jaggery to choose for this crushed kiwi preserve?

Since kiwi is a fruit that easily changes colour when cooked, to retain the green colour as much as possible I choose the lighter coloured jaggery.  The recipe tastes equally tasty with stevia too and much better colour. 

Crushed Kiwi preserve

no pectin added, no white sugar added, no preservative
Prep Time 6 minutes
Cook Time 20 minutes
Total Time 31 minutes
Course Preserves
Cuisine Autumn, Baby toddler food, Fusion, gluten free, International, One pot, Spring, Vegan, Vegetarian, Winter
Servings 10 toasts
Calories 16 kcal


  • 4 medium kiwi (I used green kiwi)
  • 1 tbsp jaggery (use a lighter colour one to keep the kiwi colour intact)


  • Wash and peel the kiwis and give them a quick rough chop.
  • Add these to a thick bottomed pan on medium heat.
  • Sprinkle the jaggery on top and allow the kiwis to release the juices in gentle heat
  • Stir the mix around and as the kiwi gets cooked mash it gently with the back of your spoon.
  • As the liquid evaporates, reduce heat and allow the mixture to simmer and keep stirring,
  • Once it becomes thicker than honey, the jam is done. Remove from heat and allow it to sit for 5 minutes
  • Transfer to a clean, moisture-free, dry glass bottle to use.
  • Store in the refrigerator and it lasts well for about 2 weeks.
    crushed kiwi preserve


If using stevia 1/4 tsp of Stevia powder will be perfect for this recipe. 


Calories: 16kcalCarbohydrates: 4gProtein: 0.2gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 1mgPotassium: 84mgFiber: 1gSugar: 3g
Keyword jam recipes, Stevia recipes
Tried this recipe?Let us know how it was!

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It is from mum that I certainly perfected the idea of looking at the glossiness and saying, yes that’s done! The fact that I learnt from making jam in smaller quantities to use up in a shorter period of time is that it takes far less sugar in it. You can rely on the natural sugars to release upon slow cooking to make this work, like this diabetic-friendly plum jam.

As usual share your thoughts and experiences with this amaranth cutlets recipe in the comments below. If you happen to make this flower tea infusion, don’t forget to rate it.
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kiwi preserve

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Devaki Neogi
Devaki Neogi
3 years ago

Thanks for the recipe! I just got fresh kiwis in the morning, and this is perfect for getting started. It’s great that your recipe is low on sugar and replaced jaggery! Stay safe, you too.

1 year ago
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Wow! crushed kiwi preserve is definitely something I must try. Love the use of jaggery to make the preserve.

Mayuri Patel
1 year ago
Rating :

Easy to make and so yummy. I love kiwi and would love to enjoy this kiwi preserve on my toast. I like preserve or jam recipes that are not huge in quantity.

Preethi Prasad
1 year ago
Rating :

This kiwi preserve looks so refreshing. Beautiful colour too. Thanks for the lovely recipe. Can’t wait to try it soon.

Jayashree T.Rao
1 year ago
Rating :

Kiwi preserve looks so good and liked the fact you have used jaggery in it. It is ideal to make in small quantities,

Priya Vj
1 year ago
Rating :

Kiwi jam with jaggery is super yumm. Remember my amma also making jams with left over fruits and spread them on my toasted slice of bread . Jaggery is deftly a healthier option to sugar

Shobha Keshwani
1 year ago
Rating :

Very nice and innovative recipe. I will try it out soon. We can enjoy it with pooris and parathas.

mina joshi
1 year ago

I love making jam and like you do use up fruit to make jams or chutneys. But Kiwi fruit is one fruit, I have never used for jam. They are in season now and I can’t wait to make jam using jaggery. I love the colour of your jam.

1 year ago
Rating :

am yet to work with kiwi, primarily as the “New Zealand (lol)” variety we get is too fibrous or tart. This preserve would work as a spread on toasted bread for sure!

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