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.
- 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
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.