Ingredients
- 3
- cupsfresh strawberries, hulled and quartered
- 3
- medium fresh kiwifruit, peeled and finely chopped
- 1
- 1 3/4ouncepackagepowdered fruit pectin
- 1
- tablespoonfinely chopped crystallized ginger
- 1
- tablespoonbutter
- 1
- tablespoonlemon juice
- 1
- teaspoonfinely shredded orange peel
- Dash salt
- 5
- cupssugar
Directions
-
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.