Peppery Strawberry Kiwi Jam Recipes

STRAWBERRY JAM WITH KIWI

Steps:

• Wash, dry, hull and stem berries, then dice into 1/2-inch pieces, about 8 cups.
• Peel and dice the kiwi into 1/2-inch pieces.
• Stir together the berries, kiwi, sugar and lemon juice in a large bowl. Add the mint, and split and add the vanilla bean, if using.
• Cover and leave out to macerate for 2 hours, or refrigerate up to 1 day, until ready to cook.
• To process the jam for longer shelf life, begin by sterilizing the jars. (If you want to skip canning, the jam keeps in the refrigerator for up to a month; jump to Step 7.) Place a round rack or a folded kitchen towel in a large pot, fill with water and bring to a boil. Add 5 half-pint canning jars and boil for 10 minutes. Jars may be left in the warm water until ready to be filled. (Alternatively, sterilize jars by running them through a dishwasher cycle.)
• Place canning rings in a small saucepan, cover with water and bring to a boil. Turn off heat and add lids to soften gaskets. Rings and lids may be left in water until jars are filled.
• In a large, heavy, nonreactive pot, add the berry mixture. Clip on a candy thermometer. Bring to medium-high, stir often as mixture comes to a boil. When it reaches a hard boil, stir relentlessly.
• Cook on medium-high heat, being careful to keep stirring to avoid sticking and burning as the mixture thickens. Adjust heat as needed if the jam begins to spit, without losing the boil. Continue to stir. The mixture will be very foamy.
• After 30 to 40 minutes, the jam will reach 210 degrees; the jam will be thick and the foam on the surface will begin to dissipate, showing clear preserves below. Add the butter and stir well; most of the foam will break up. Scoop off any remaining foam with a clean spoon. Turn off heat and discard the mint. The vanilla bean may be reused. If you're making refrigerator jam, the preserves are ready and can be stored in a jar.
• If you are processing the jam in sealed jars to keep up to a year in the pantry, carefully ladle the hot preserves into warm jars, leaving 1/2-inch head space. Run a plastic knife gently around inside of jar to remove any air bubbles. Recheck head space. Wipe jar rims clean with a damp towel. Place lids on jars, screw on rings and lower jars back into pot of boiling water. Return to full boil and boil jars for 10 minutes. Transfer jars to a folded towel and let cool for 12 hours; you should hear them ping as they seal.
• Once cool, test seals by removing rings and lifting jars by their flat lids. If the lid releases, the seal has not formed. Unsealed jars should be refrigerated and used within a month, or reprocessed. (Rings and jars may be reused, but a new flat lid must be used each time jars are processed.) To reprocess, reheat syrup to boiling then continue as before.

KIWI STRAWBERRY DAIQUIRI JAM

Steps:

• PREPARE boiling water canner. Wash and heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
• COMBINE kiwifruit, strawberries, pineapple juice and lime juice in a large saucepan. Gradually stir in pectin. Bring to a boil over high heat, stirring frequently. Add sugar and return to a full rolling boil that can not be stirred down, stirring constantly. Boil hard for 1 minute, stirring constantly. Immediately stir in rum and green food coloring, if using. Remove from heat. Skim off foam if necessary.
• Carefully ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Center lid on jar. Apply band until fit is fingertip tight.
• Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Lable and wrap a ribbon if giving for gifts.

STRAWBERRY-KIWI JAM

Steps:

• Hull the strawberries and crush them one layer at a time (I usually do this with a potato masher in an 8x8 baking dish in about 3 batches.) Peel and dice the kiwi fruits.
• Combine the crushed strawberries, diced kiwi, crystallized ginger, powdered pectin and lemon juice in a large stockpot.
• Bring to a boil, stirring frequently. Add sugar and butter, stirring until dissolved. Return to a rolling boil and boil hard for 1 minute, stirring constantly.
• Remove from heat and ladle the hot jam into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps.
• Process for 10 minutes in a boiling-water canner (adjust for altitude).

STRAWBERRY KIWI JAM

Steps:

• 1. Combine strawberries, kiwi, ginger powdered pectin and lemon juice in a large saucepot.
• 2. Bring to a boil, stirring frequently.
• 3. Add sugar, stirring until dissolved.
• 4. Return to a rolling boil. Boil HARD 1 minute, stirring constantly.
• 5. Remove from heat and skim foam if necessary.
• 6. Ladle hot jam into hot jars. Leaving 1/4 in of headspace.
• 7. Process 10 minutes in a boiling water canner.

STRAWBERRY KIWIFRUIT JAM

Steps:

• Measure prepared fruits into a large bowl.
• Measure sugar and set aside.
• Combine Pectin with 1/4 cup of the measured sugar.
• Gradually add to fruit, stirring well.
• Let stand 30 min, stirring occasionally.
• Stir in remaining sugar and continue to stir for 3 minutes until most of the sugar is dissolved.
• Pour into clean jars or plastic containers.
• Cover with tight lids and let stand at room temperature until set (may take up to 24 hours).
• Store in freezer or for 3 weeks in refrigerator.