Rae Bates photo

Strawberry-Kiwi Jam

My husband, The Furry Guy, puts jam on and in all kinds of things. He’ll use it to flavor his yogurt, top his ice cream, sweeten his grilled cheese sandwich, and more. Years ago I adapted this recipe from one I found in a now-defunct cooking magazine. It’s delicious. What’s great, is that you don’t have to add pectin, since kiwi fruit has enough pectin to thicken the jam.

Remember that the atmospheric conditions can greatly affect your jam. The time you’ll need to boil the jam in order to get it to the right consistency will be different on a cold, dry January day than on a hot, humid August day.

This is not a pressure-processed jam, so you’ll want to keep it in the refrigerator, even when it hasn’t been opened. It will last longest if you put the lid on while it’s still hot. This will sort of vacuum-seal the jars as the jam cools.

May your week ahead be filled with sunshine.

Strawberry-Kiwi Jam

1 bag (1 lb) frozen strawberries, thawed
1/2 lb. kiwi fruit
4 cups sugar
1 teaspoon fresh lemon juice

1. Coarsely chop thawed strawberries. Peel and coarsely chop kiwi fruit to make approximately 1 cup.
2. In Dutch oven, combine strawberries, kiwi fruit, sugar and lemon juice. With potato masher, crush until well blended. Cook over medium-high heat 5 to 6 minutes or until mixture comes to a rolling boil, stirring frequently.
3. When mixture is boiling and you are unable to stir it down, continue to boil 7 to 8 minutes until thickened, stirring occasionally.
Note: I check mine by using a cold plate. Before I start making the jam, I put a small plate or bowl in the freezer. When I believe the jam is ready, I remove it from the heat. I drizzle about a teaspoon of jam on the cold plate and return it to the freezer for 1 minute. I then run my finger through the jam. If the jam stays divided, it’s ready. If it run quickly back together, I return the jam to a boil for two more minutes and try again.
4. Ladle into sterilized jars; cover with sterilized 2-piece lids. Cool. Store in refrigerator up to 6 months.

Makes 4 (8-oz.) jars

PER TABLESPOON: 55 calories, 0 g total fat (0 g saturated fat), 0 mg cholesterol, 0 mg sodium, .5 g fiber


Rea Bates is an independent Consultant with the Pampered Chef. You can see her Facebook Page by clicking HERE. Her column appears each Sunday in Peru Indiana Today.