More Kiwi Less Strawberry

It's raining again and I am very happy that I got everything planted this morning. Bak Choi, pickling cucumbers, and red bell peppers were the last to put in the ground. I have prepared my mustard for tomorrow's canning group, macerated the strawberries for the Chipotle jam, and had time to make a Kiwi Strawberry Jam. 

Now this jam is more Kiwi than Strawberry. I have been seeing a lot of recipes where the strawberries were three to one ratio but I know how potent a strawberry flavor can be and most of the time overpower the entire batch. I found a good ratio to keep the Kiwi's more predominant and the strawberries more subtle. 

I actually think that it's better than my regular strawberry jam since the Kiwi seeds add a punch of tart flavor that makes it stand out. Here is the recipe. By the way the color is almost a salmon pink color, not quite red and not quite green. Enjoy!

Kiwi-Strawberry Jam

2 ½ lbs. Kiwi, peeled and chopped
1 cup strawberries, chopped
2 cups cane sugar

Put all ingredients into a dutch oven and cook until mixture comes to a boil. With an immersion blender continue to puree the mixture till smooth. Continue to cook on medium heat for an additional 10 minutes. The mixture will have a medium thickness. If it is not thick enough to your liking you can add a package of powdered pectin to tighten up the consistency. Add pectin and bring mixture back to a boil . Remove from heat and ladle mixture into 3 half pint jars.

Process in water bath for 10 minutes at a full boil.

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