Strawberry-Kiwi Jam

1. 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. 2

   Combine the crushed strawberries, diced kiwi, crystallized ginger, powdered pectin and lemon juice in a large stockpot.

3. 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. 4

   Remove from heat and ladle the hot jam into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps.

5. 5

   Process for 10 minutes in a boiling-water canner (adjust for altitude).

* Per serving · 4 servings · Values may vary.

No additional tips available.