Strawberry Jam With Kiwi Recipes

STRAWBERRY-KIWI JAM

Steps:

• 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.

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.

STRAWBERRY-KIWI JAM

Steps:

• Rinse six 1-cup plastic containers and lids with boiling water. Dry thoroughly. In a large bowl, mash 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., Stir in sugar; return to a full rolling boil. Boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers and cool to room temperature, about 1 hour. Cover and let stand at room temperature 24 hours., Jam is now ready to use. Refrigerate up to 3 weeks or freeze extra containers up to 12 months. Thaw frozen jam in refrigerator before serving.

STRAWBERRY JAM

Steps:

• In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

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).

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.

30 MINUTES TO HOMEMADE SURE.JELL STRAWBERRY-KIWI FREEZER JAM

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 1-1/2 cups crushed strawberries into large bowl. Add chopped kiwi and sugar; mix lightly. Let stand 10 min., stirring occasionally.
• Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to fruit mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
• Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

PEPPERY STRAWBERRY-KIWI JAM

Steps:

• Inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
• Crush strawberries and measure; you should have about 5 cups.
• Combine crushed strawberries and kiwi fruits in a large pot and slowly bring to a boil over medium-low heat. Stir in pectin and slowly bring mixture to a full rolling boil that does not stop bubbling when stirred. Add sugar and stir to dissolve. Return to a full rolling boil on high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
• Remove pot from heat. Stir in green peppercorns and mixed peppercorns.
• Ladle strawberry jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.