My family always gives jams and jellies as gifts and everyone appreciates it. Strawberries and kiwi make a wonderful combination. —Kathy Kittell, Lenexa, Kansas
Strawberry-Kiwi Jam
Strawberry-Kiwi Jam
Prep Time
20 min
Cook Time
15 min
Yield
5-3/4 cups
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
- 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.
Nutrition Facts
2 tablespoons: 94 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 24g carbohydrate (23g sugars, 1g fiber), 0 protein.
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