Strawberry and kiwi are favorite fruits at my house. In fact, they are so favored, I have to work my canning magic quickly or the kids will work their magic faster and the fruit disappears from the refrigerator.
Strawberry and kiwi have nearly the same texture and have similar flavor profiles, but despite the similar flavor profile, the sweetness of the strawberries and the tartness of kiwis are a beautiful counter-point to one another in this strawberry-kiwi jam. Strawberry-Kiwi Jam is sweet and fruity, I promise you will love the combination.
Ingredients
Preparing Your Canning Equipment
Start by preparing your boiling water bath with enough water to cover 6 half-pint jars with 1-2 inches of water. Place the filled water bath canner on the stove on medium heat. Place your jars in the oven at 250 degrees Fahrenheit. Place your lids in a small pan of water and bring it to a simmering boil. Now that your equipment is ready it is time to start making jam.
INGREDIENTs
6 half-pints 3 cups crushed strawberries 3 peeled diced kiwi 6 tablespoons pectin 1 tablespoon ginger powder 1 tablespoon lemon juice 1/2 teaspoon butter (optional) 5 cups sugar
Hull Strawberries
How to Can Strawberry-Kiwi Jam
Wash the strawberries and remove all the green stems. Peel 3 kiwi and dice them.
Prepared ingredients
Blend 3 cups of crushed strawberries. (You can just mash them up but the blender is so easy.)
Mix the strawberries together with 6 tablespoons of pectin, 1 tablespoon of ginger powder, and 1 tablespoon of lemon juice in a deep pot.
Combine all ingredients except sugar
Add 1/2 teaspoon of butter if desired to reduce foaming. Bring to a full rolling boil on medium-high heat. Stir constantly.
Add Sugar
Add 5 cups of sugar and bring back to a full boil for 1 minute.
Pour into Hot Jars
Place in clean, hot, pint-sized jars leaving ¼ inch headspace. Place the lids and rings on and process for 10 minutes in a boiling water bath at sea level or adjust for your elevation.
Canned Strawberry-Kiwi Jam
Remove the jars from the water bath. Allow them to sit on the counter for 24 hours then check if they sealed properly. The center will be indented down if they are. If not, place any unsealed jars in the refrigerator and use them right away.
Place the sealed jars in a cool, dry area and use them within the next 3 years. After that, the nutritional value begins to decrease.
If you have any questions about how to use a boiling water canner or how to adjust for the altitude where you live take a look at our canning basics videos.
