Taste of Home
Strawberry-Kiwi Jam
TOTAL TIME: Prep: 20 min. Cook: 15 min. + standing
YIELD: 5-3/4 cups.
My family always gives jams and jellies as gifts and everyone appreciates it. Strawberries and kiwi make a wonderful combination. —Kathy Kittell, Lenexa, Kansas
Ingredients
-
6 cups fresh strawberries
-
3 medium kiwifruit, peeled and finely chopped
-
1 tablespoon lemon juice
-
1 tablespoon chopped crystallized ginger
-
1 package (1-3/4 ounces) powdered fruit pectin
-
5 cups sugar
Directions
-
1.
Rinse six 1-cup plastic containers and lids with boiling water. Dry thoroughly. In a large bowl, mash berries; transfer to a Dutch oven. Add kiwi, lemon juice and ginger. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly.
-
2.
Stir in sugar; return to a full rolling boil. Boil 1 minute, stirring constantly.
-
3.
Remove from heat; skim off foam. Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers and cool to room temperature, about 1 hour. Cover and let stand at room temperature 24 hours.
-
4.
Jam is now ready to use. Refrigerate up to 3 weeks or freeze extra containers up to 12 months. Thaw frozen jam in refrigerator before serving.
Nutrition Facts
2 tablespoons: 94 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 24g carbohydrate (23g sugars, 1g fiber), 0 protein.
© 2024 RDA Enthusiast Brands, LLC