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Strawberry-Kiwi Jam

Yield: about 6 half-pint jars
Prep 25 mins Cook 8 mins Process 5 mins
Strawberry-Kiwi Jam
  • 3  cups  fresh strawberries, hulled and quartered
  • 3  medium fresh kiwifruit, peeled and finely chopped
  • 1 1 3/4 ounce package  powdered fruit pectin
  • 1  tablespoon  finely chopped crystallized ginger
  • 1  tablespoon  butter
  • 1  tablespoon  lemon juice
  • 1  teaspoon  finely shredded orange peel
  •  Dash salt
  • 5  cups  sugar

1. In a medium bowl slightly mash strawberries. In a Dutch oven combine strawberries, kiwifruit, pectin, crystallized ginger, butter, lemon juice, orange peel, and salt. Heat on medium-high, stirring constantly, until mixture comes to a full rolling boil.

2. Add sugar. Return to boiling; boil 1 minute, stirring constantly. Remove from heat; skim off foam with a metal spoon.

3. Ladle jam into hot, sterilized half-pint canning jars, leaving 1/4-inch headspace. Wipe rims of jars; adjust lids. Process in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars; cool on racks. Makes about 6 half-pint jars.

Nutrition Facts (Strawberry-Kiwi Jam )
  • cal. (kcal) 45,
  • carb. (g) 11,
  • sugar (g) 11,
  • vit. C (mg) 5,
  • sodium (mg) 3,
  • Potassium (mg) 18,
  • Percent Daily Values are based on a 2,000 calorie diet

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