Strawberry-Kiwi Jam Recipe

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Strawberry-Kiwi Jam Recipe
Strawberry-Kiwi Jam Recipe photo by Taste of Home
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Strawberry-Kiwi Jam Recipe

Read Reviews
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Publisher Photo
"My family always gives jams and jellies as gifts and everyone appreciates it. Strawberries and kiwi make a wonderful combination." Kathy Kittell, Lenexa, Kansas
MAKES:
46 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min. + standing
MAKES:
46 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min. + standing

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

In a large bowl, mash berries; transfer to a Dutch oven. Add the 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 for 1 minute, stirring constantly. Remove from the heat; skim off foam. Ladle into jars or freezer containers and cool to room temperature, about 1 hour.
Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 12 months. Yield: 5-3/4 cups.
Originally published as Strawberry-Kiwi Jam in Taste of Home August/September 2010, p49

Nutritional Facts

2 tablespoons: 94 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 24g carbohydrate (23g sugars, 1g fiber), 0 protein.

  • 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
  1. In a large bowl, mash berries; transfer to a Dutch oven. Add the 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 for 1 minute, stirring constantly. Remove from the heat; skim off foam. Ladle into jars or freezer containers and cool to room temperature, about 1 hour.
  3. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 12 months. Yield: 5-3/4 cups.
Originally published as Strawberry-Kiwi Jam in Taste of Home August/September 2010, p49

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Reviews forStrawberry-Kiwi Jam

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MY REVIEW
aicenhour User ID: 4627743 112020
Reviewed May. 10, 2014

"I love this jam! I made this jam and I am amazed at the flavor! I have had something similar and found that the ginger can be a little strong... so I went on the lighter side of 1 Tbsp. I used just a pinch under. Perfect! I will make this again... and again! Love that it is freezer jam. So easy!"

MY REVIEW
fairyflies User ID: 5665476 112008
Reviewed Jun. 18, 2011

"Amazing! This was the first time I ever made a freezer jam...and it was a huge success!! Great flavor, very easy!! You better make a double batch, because it goes quick, and you will want to give some to family and friends...too good not to share!! Love it!!"

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