Strawberry-Kiwi Jam

Strawberry-Kiwi Jam


3 cups fresh strawberries, hulled and quartered
3 medium fresh kiwifruit, peeled and finely chopped
1-1 3/4 ounce package powdered fruit pectin
1 tablespoon finely chopped crystallized ginger
1 tablespoon butter
1 tablespoon lemon juice
1 teaspoon finely shredded orange peel
Dash salt
5 cups sugar


1.In a medium bowl slightly mash strawberries. In a Dutch oven combine strawberries, kiwifruit, pectin, crystallized ginger, butter, lemon juice, orange peel, and salt. Heat on medium-high, stirring constantly, until mixture comes to a full rolling boil.

2.Add sugar. Return to boiling; boil 1 minute, stirring constantly. Remove from heat; skim off foam with a metal spoon.

3.Ladle jam into hot, sterilized half-pint canning jars, leaving 1/4-inch headspace. Wipe rims of jars; adjust lids. Process in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars; cool on racks. Makes about 6 half-pint jars.
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