Strawberry-Kiwi Jam

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Total Time
50mins
Prep
30 mins
Cook
20 mins

This comes from the Ball Blue Book - it is absolutely one of my favorites! The crystallized ginger makes it so special! The butter reduces the foam making skimming unnecessary but don't add more than 1/2 teaspoon as this may raise the ph level too much and make the recipe unsafe for canning. In canning recipes it is best to use bottled lemon juice which has a stable, known ph because fresh lemon juice can vary in acidity.

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Ingredients

Nutrition

Directions

  1. Hull the strawberries and crush them one layer at a time (I usually do this with a potato masher in an 8x8 baking dish in about 3 batches.) Peel and dice the kiwi fruits.
  2. Combine the crushed strawberries, diced kiwi, crystallized ginger, powdered pectin and lemon juice in a large stockpot.
  3. Bring to a boil, stirring frequently. Add sugar and butter, stirring until dissolved. Return to a rolling boil and boil hard for 1 minute, stirring constantly.
  4. Remove from heat and ladle the hot jam into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps.
  5. Process for 10 minutes in a boiling-water canner (adjust for altitude).