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Strawberry Kiwi Jam Recipe

  • Author: Mavis Butterfield


  • 6 cups fresh strawberries
  • 3 medium kiwi fruit (, peeled and chopped)
  • 1 tablespoon lemon juice
  • 1 1/2 tablespoons chopped crystallized ginger
  • 1 package {1-3/4 ounces} powdered fruit pectin
  • 5 cups sugar


  1. Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  2. Place the strawberries in 8 quart stock pot, mash and add kiwi, lemon juice, pectin and ginger. Bring to boil on high heat.
  3. Slowly stir the sugar. Bring to full rolling boil {a boil that doesn’t stop bubbling when stirred} on high heat, stirring constantly.
  4. Ladle immediately into prepared jars {I used Weck jars}, filling to within 1/4 inch of tops. Wipe jar rims and threads, cover with two-piece lids. Screw bands on {if using traditional jars, if using Weck jars wipe rims, add rubber gaskets and glass lid and clamp on both sides}. Place jars on elevated rack in a canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.} Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After the jars have cooled, check the seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary.