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How to Can Strawberry-Kiwi Jam

Updated: Oct 25, 2023

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.

The ingredients to can strawberry-kiwi jam.


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.


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

Prepare the strawberries by cutting off the green tops.

Hull Strawberries

How to Can Strawberry-Kiwi Jam

Wash the strawberries and remove all the green stems. Peel 3 kiwi and dice them.

It's time to make strawberry-kiwi jam. The Ingredients are strawberries, kiwis, pectin, lemon juice, and ginger.

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.

Add the kiwi to the blended ingredients.

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.

Cook the strawberry-kiwi mixture.

Add Sugar

Add 5 cups of sugar and bring back to a full boil for 1 minute.

Fill your half-pint mason jars with the hot strawberry-kiwi jam.

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.

The most delicious canned strawberry-kiwi jam.

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.

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