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.
By the way the color is almost a salmon pink color, not quite red and not quite green. Enjoy!
Kiwi-Strawberry Jam
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.
Ingredients
- 2 1/2 lbs. Kiwi, peeled and chopped
- 1 cup strawberries, chopped
- 2 cups cane sugar
- 1 box sure-jell pectin
- 2 T. lemon juice
Instructions
- 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.
- Bring the mixture to a boil and add a package of powdered pectin to tighten up the consistency. Bring mixture back to a boil for 1 minute
- Remove from heat and ladle the jars to a 1/4" headspace into 3 half pint jars. Remove air bubbles and refill if necessary to the headspace.
- Add hot lids/rings and process in water bath for 10 minutes at a full boil.
Strawberry-Kiwi Jam
Recently my sister went the other way on the ratio of Strawberries to Kiwi!
Ingredients
- 3 lbs Strawberries (4 cups sliced)
- 2 cups diced kiwi
- 4 cups cane sugar
- 2 packages liquid pectin
- 2 T. lemon juice
Instructions
- Put all ingredients into a dutch oven or stainless steel pot and cook until mixture comes to a boil. With an immersion blender continue to puree the mixture till smooth or pulse if you like it chunky.
- Continue to cook on medium heat for an additional 10 minutes. Bring the mixture to a hard boil so that you can not stir it down.
- Add the liquid pectin and bring mixture back to a boil for 1 minute .
- Remove from heat and ladle the jars to a 1/4" headspace into 7 half pint jars. Remove air bubbles and refill if necessary to the headspace.
- Add hot lids/rings and process in water bath for 10 minutes at a full boil.
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