My family always gives jams and jellies as gifts and everyone appreciates it. Strawberries and kiwi make a wonderful combination.
—KATHY KITTELL LENEXA, KS
PREP: 20 MIN. • COOK: 15 MIN. + STANDING • MAKES: 5 3/4 CUPS
6 cups fresh strawberries
3 medium kiwifruit, peeled and finely chopped
1 tablespoon lemon juice
1 tablespoon chopped crystallized ginger
1 package (1 3/4 ounces) powdered fruit pectin
5 cups sugar
1. Rinse six 1-cup plastic containers and lids with boiling water. Dry them thoroughly. In a large bowl, mash the berries; transfer to a Dutch oven. Add kiwi, lemon juice and ginger. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly.
2. Stir in sugar; return to a full rolling boil. Boil 1 minute, stirring constantly.
3. Remove from heat; skim off foam. Immediately fill all the containers to within 1/2 in. of tops. Wipe off the top edges of containers and cool to room temperature, about 1 hour. Cover and let stand at room temperature for about 24 hours.
4. The jam is now ready to use. Refrigerate up to 3 weeks or freeze extra containers up to 12 months. Thaw frozen jam in the refrigerator before serving.