Strawberry Kiwi Jam
Lisa Linderman
ingredients
- 3 cups crushed strawberries
- 3 kiwis, peeled and diced
- 1 Tbsp lemon juice
- 1 Tbsp minced crystalized ginger
- 1 package Ball 100% Natural Fruit Jell Pectin
- 5 cups sugar
directions
- 1
Sterilize and heat jars, scald lids and keep warm.
- 2
In a large saucepan, combine the fruit, lemon juice, ginger and pectin. Bring to a boil over medium heat, stirring often. Add the sugar all at once, and stir until dissolved. Return the mixture to a full hard boil, and at this point be sure to stir constantly to prevent burning. Boil hard 1 minute. Remove from heat. Skim off the foam if necessary.
- 3
Ladle hot jam into jars, leaving 1/4 inch headspace. Wipe rim and threads of jar with clean damp tea towel. Put lid on jar and screw band on finger tight. Process 10 minutes in a boiling water canner.
notes
If you are new to canning, I suggest buying the Ball Blue Book of Canning, available with the canning supplies at most variety stores.
Source: Lisa Linderman
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