STRAWBERRY-KIWI JAM
My family always gives jams and jellies as gifts and everyone appreciates it. Strawberries and kiwi make a wonderful combination. -Kathy Kittell, Lenexa, Kansas
Provided by Taste of Home
Time 35m
Yield 5-3/4 cups.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 94 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 24g carbohydrate (23g sugars, Fiber 1g fiber), Protein 0 protein.
STRAWBERRY-KIWI JAM
Preserve the fresh flavors of summer with this Strawberry-Kiwi Jam recipe. Try the berry and kiwi fruit jam slathered on toast, a bagel, or a biscuit for a sweet snack.
Provided by BHG Test Kitchen
Time 38m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 45 kcal, Carbohydrate 11 g, Sodium 3 mg, Sugar 11 g, UnsaturatedFat 0 g
STRAWBERRY KIWI JAM RECIPE
This recipe is one that I adapted slightly from the National Center for Home Food Preservation. Strawberries and kiwis are simmered together with lemon juice and a bit of crystallized ginger is added for kick. Try it with sweet breads like brioche or challah, or serve it alongside pancakes.
Provided by Lucy Baker
Categories Condiments and Sauces
Time 1h30m
Yield 5 jars
Number Of Ingredients 8
Steps:
- Whisk the sugar and pectin in a medium bowl and set aside.
- Combine strawberries, kiwi, lemon juice, crystallized ginger, and calcium water in a large heavy-bottomed pot and bring to a boil over high heat. Add butter and sugar pectin mixture and return the fruit mixture to a boil, stirring constantly. Boil hard for one minute.
- Remove the pot from the heat and skim any foam from the surface of the jam with a cold metal spoon. Ladle the jam into hot sterilized jars and process them in a hot water bath for 10 minutes. Allow the jars to cool in the hot water for 10 minutes, then remove and cool completely on a counter top, tilting and turning occasionally to evenly distribute the fruit.
QUICK STRAWBERRY JAM
Provided by Valerie Bertinelli
Categories condiment
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Put the strawberries in a food processor and pulse until coarsely chopped. Transfer to a large saute pan along with the sugar, lemon juice, balsamic and salt. Bring to a boil over medium-high heat and cook, stirring frequently, until thickened, 8 to 9 minutes. Transfer the jam to a heat-resistant container and cool to room temperature. Cover and refrigerate for up to 10 days.
STRAWBERRY JAM
This is by far the easiest recipe I have found for strawberry jam without using a pectin. The jam is soft, spreadable and delicious.
Provided by Katharine
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 40m
Yield 40
Number Of Ingredients 3
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.
Nutrition Facts : Calories 85 calories, Carbohydrate 21.9 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 0.2 mg, Sugar 21.1 g
STRAWBERRY JAM WITH KIWI
Strawberry turns out to be one of the more difficult jams to make. It's often runny. But if you just add a kiwi, packed with natural pectin, it will make any jam gel. Kiwi's flavor is subtle, slightly tart and not at all intrusive. I add mint to the mix to bump up the candy-sweet flavor of the berries. Your jam will hold together beautifully, tasting of strawberries and sunshine and nothing more.
Provided by Cathy Barrow
Categories dips and spreads, project
Time 2h
Yield 5 half-pint (8-ounce) jars
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 568, UnsaturatedFat 1 gram, Carbohydrate 144 grams, Fat 1 gram, Fiber 6 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 135 grams, TransFat 0 grams
PEPPERY STRAWBERRY-KIWI JAM
This is the perfect jam for the cheese platter. Adjust the amount of pepper in this recipe to your personal taste.
Provided by Kuechen_PIONIER
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 20m
Yield 128
Number Of Ingredients 6
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.
Nutrition Facts : Calories 28.9 calories, Carbohydrate 7.4 g, Fiber 0.3 g, Protein 0.1 g, Sodium 1.8 mg, Sugar 6.9 g
KIWIFRUIT JAM
Make and share this Kiwifruit Jam recipe from Food.com.
Provided by Skater
Categories Fruit
Time 45m
Yield 2 Jars
Number Of Ingredients 3
Steps:
- Cooked kiwifruit can have a metallic taste, removing the seeds fixes the problem.
- Halve kiwifruit lengthwise, with a sharp spoon scoop out the seedy pulp and discard. Scoop out the remaining pulp until you have 1 lb. Mash the pulp in a big heat-proof jug, add the lemon juice and microwave until it boils vigorously (5 minutes).
- Stir in the sugar until it is mostly dissolved. Cook on a low power setting for about 8 minutes until a little jam sets. Add a little green food colouring to enhance the appearance.
- Gold kiwifruit makes a beautiful golden jam without added colour.
Nutrition Facts : Calories 1161.7, Fat 2.4, SaturatedFat 0.1, Sodium 13.9, Carbohydrate 295.8, Fiber 13.7, Sugar 268.1, Protein 5.3
STRAWBERRY JAM IN A JIFFY
Most people put jam on homemade biscuits, but not me. I love slathering a little butter and this amazing strawberry jam on a piping hot piece of cornbread just out of the oven; it's pretty incredible. -Michelle Roberts, Senior Culinary Specialist, Taste of Home Cooking School
Provided by Taste of Home
Time 30m
Yield 4-1/2 cups.
Number Of Ingredients 4
Steps:
- Rinse five 1-cup freezer-safe containers and lids with boiling water. Dry completely. Thoroughly crush strawberries, 1 cup at a time, to measure exactly 2 cups; transfer to a large bowl. Stir in sugar; let stand 10 minutes, stirring occasionally., In a small saucepan, mix water and pectin; bring to a boil over high heat, stirring constantly. Boil 1 minute longer. Add to strawberry mixture, stirring until sugar is dissolved, about 3 minutes. (A few sugar crystals may remain.) , Immediately fill all containers to within 1/2 in. 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. Refrigerate up to 3 weeks or freeze extra containers up to 12 months. Thaw frozen jam in refrigerator before serving.
Nutrition Facts : Calories 91 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 23g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.
STRAWBERRY KIWIFRUIT JAM
Make and share this Strawberry Kiwifruit jam recipe from Food.com.
Provided by Missy Wombat
Categories Strawberry
Time 1h10m
Yield 6 cups
Number Of Ingredients 4
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.
Nutrition Facts : Calories 462.9, Fat 0.4, Sodium 1.8, Carbohydrate 118.8, Fiber 2.4, Sugar 114.6, Protein 0.9
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