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  • Michelle Schwartz

Strawberry-Kiwi Jam

This recipe was taken from what appears to be a box of canning supplies or something??? I cut it out but now I can't remember where I got it! Anyway, I hope you enjoy it.

You will need:

3 cups crushed strawberries (about 2 lbs.)

3 kiwi, peeled and diced

1 tablespoon minced crystallized ginger

6 tablespoons Ball Classic Pectin

1 tablespoon lemon juice

5 cups sugar


Wash strawberries under cold running water; drain. Remove stems and caps from the berries. Crush them one layer at a time using a potato masher. Measure 3 cups crushed berries. Peel kiwi and dice.


Combine strawberries, kiwi, ginger, pectin, and lemon juice in a large saucepan. Bring mixture to a boil over medium-high heat, stirring until sugar dissolves. Bring mixture to rolling boil that cannot be stirred down. Boil hard 1 minute, stirring constantly. Remove from heat. Skim off foam if necessary.


Ladle hot jam into a hot jar, leaving 1/4" headspace. Remove air bubbles. Clean jar rim. Seal with lid and band. Place on the rack elevated over simmering water (180 degrees) in boiling-water canner. Repeat until all jars are filled.


Lower the rack into simmering water. Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process half-pint jars 10 minutes. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not tighten bands if loose. Cool 12 hours. Check seal.


Use jam on toast, as an ice cream topping, or on whatever you think

sounds good!


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