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Strawberry-Kiwi Jam


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Rate this recipe 4.6/5 (8 Votes)


  • 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


Servings 6
Preparation time 25mins
Cooking time 40mins
Adapted from


Step 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.

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

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.


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