It’s that time of year again; the beginning of the time of bounty. There are earlier crops — rhubarb, asparagus, lettuces, radishes, green onions — but none are as sweet, seem to kick off the season like Strawberries. I’m partial of course, having grown up picking them straight from the fields behind my Grandparent’s old farm house.
We wrapped up the year’s strawberry preservation this week with another eight quarts of local berries, a handful of kiwis and sixteen pint Mason Jars. It doesn’t get better than this.
Most of the jam we made was straight Strawberry Jam — it’s the kids’ favorite — but we also whipped up a small batch of Strawberry Kiwi. Of course, I have to give credit where credit is due. The latter was the bigger small human’s idea and not only did she make up the recipe on the fly, she made it almost entirely on her own. Also? It’s delicious.
You can find the regular Strawberry Jam recipe we use on my post over at BlogHer: How to Can Jam at Home. I thought I’d share the Strawberry Kiwi here today.
Strawberry Kiwi Jam
Yield: 5-6 Pints
3.5 Cups Crushed Strawberries
1.5 Cups Crushed Kiwi (about 6)
1/4 Cup Lemon Juice
7 Cups Sugar
1 Box Original Fruit Pectin
Prepare jars, lids and canner.
Measure all sugar into one large container, set aside.
Combine Strawberries, Kiwi and Lemon Juice in large saucepan. Add pectin slowly, stirring constantly, over medium-high heat. Bring mixture to a rolling boil that cannot be stirred down and add sugar all at once. Continue stirring, returning mixture to a hard boil that cannot be stirred down. Boil one minute. Remove from heat, ladle into jars leaving 1/4 inch headspace. Apply lids and rings to fingertip tight, set jars in canner. Bring loaded canner to a boil and process jars for 10 minutes, adjusting time for altitude if necessary. Turn off heat, allow canner to cool five minutes. Remove jars from canner and allow to rest 24 hours or until completely cool on a towel-covered countertop. Enjoy!
*This recipe was created in my home kitchen and has not been tested for preservation safety. I feel comfortable feeding it to my family, but everyone should make informed decisions about feeding their families. For more information on home canning safety please read this post: Home Preservation Safety.