A giant thank you to One Hundred Dollars a Month reader Melanie who suggested I make a batch of strawberry kiwi jam with all those free kiwis I picked up from Mr. Produce Guy last week. Yumm a licious is how I would describe this jam.
What are you waiting for? Go make some!
Strawberry Kiwi Jam Recipe
Ingredients
Scale
- 6 cups fresh strawberries
- 3 medium kiwi fruit (, peeled and chopped)
- 1 tablespoon lemon juice
- 1 1/2 tablespoons chopped crystallized ginger
- 1 package {1-3/4 ounces} powdered fruit pectin
- 5 cups sugar
Instructions
- Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Place the strawberries in 8 quart stock pot, mash and add kiwi, lemon juice, pectin and ginger. Bring to boil on high heat.
- Slowly stir the sugar. Bring to full rolling boil {a boil that doesn’t stop bubbling when stirred} on high heat, stirring constantly.
- Ladle immediately into prepared jars {I used Weck jars}, filling to within 1/4 inch of tops. Wipe jar rims and threads, cover with two-piece lids. Screw bands on {if using traditional jars, if using Weck jars wipe rims, add rubber gaskets and glass lid and clamp on both sides}. Place jars on elevated rack in a canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.} Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After the jars have cooled, check the seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary.
Looking for a few more canning recipes? Search my Full List of Canning Recipes
Looking for a good canning book? Here’s a list of my favorites:
- Ball Complete Book of Home Preserving
- The Blue Chair Jam Cookbook
- Jam It, Pickle It, Cure It
- Food in Jars
- The Amish Canning Cookbook
- Not Your Mama’s Canning Book
Also, check out these tutorials if you’ve never used a canner before:
Tutorial: Hot Water Bath Canning
Tutorial: How to Use a Pressure Canner
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Desi says
This looks so yummilicious!! I’ll be saving this for next year. I just planted a kiwi vine. Also just transplanted strawberries and am not getting much this year, maybe next. Thank you!
Nana says
Hi, I just started canning jams and I wanted to make this Strawberry/Kiwi jam and I ran a crossed your site which seems awesome.
I just need to know in place of 1 tablespoon chopped crystallized ginger {Bulk Foods section} can I use powdered ginger and if so how much. I live in the mountains and there is no where to find the crystallized ginger. It is 4 hours to the nearest big city..
Thanks so much,
Nana
Mavis Butterfield says
Hi Nana, I’ve only used crystallized ginger so I’m not sure. Sorry. 🙁
Raven says
I have made this jam before and I have never used the ginger in it and it still was great
Carissa says
Hi Mavis – Love your blog and recipes. Do you know how many half pints this recipe makes? Thanks!
Mavis Butterfield says
I think it was 5 half pints.
Carissa says
Thanks!