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Strawberry-Kiwi Jam

 Strawberry-Kiwi Jam
"My family always gives jams and jellies as gifts and everyone appreciates it. Strawberries and kiwi make a wonderful combination." Kathy Kittell, Lenexa, Kansas
46 ServingsPrep: 20 min. Cook: 15 min. + standing


  • 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


  • 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.
  • Stir in sugar; return to a full rolling boil. Boil 1 minute, stirring
  • constantly.
  • 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.
  • 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.
  • Yield: 5-3/4 cups.

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Strawberry-Kiwi Jam (continued)

Nutritional Facts: 2 tablespoons equals 94 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 24 g carbohydrate, 1 g fiber, trace protein.