Strawberry Kiwi Jam – Canning Instructions Included

Strawberry Kiwi Jam – Canning Instructions Included

Strawberry Kiwi Jam – Canning Instructions Included

Berry season is almost upon us, and this Strawberry Kiwi Jam is my favorite way to use fresh strawberries. This jam is sweet with accents of kiwi-tartness; in other words, it is perfection! And if you want to make a ton and can it, I’ve got you covered with the canning instructions below!

 

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Canning season is almost here! Last year was the first year I tried canning anything. I tried a couple of jams, some salsa and marinara sauce. And then I got addicted to canning.

This year, I’m planning to do a lot more, especially since we just bought a house with yard space! (Read: a garden)  That marinara and salsa are the only versions we eat anymore – no more pre-made store-bought stuff. But, that means I need to make a lot more of it to last us through the year.

This jam is now our go-to jam. Confession time – I don’t like jelly, and I thought I didn’t like jam. Turns out, I don’t like store-bought jam. It’s too sweet and not fresh enough. This jam, though. It’s sweet and tart from the mix of strawberries and kiwis. It’s easy and quick, which, if you know me, is a necessity. I’m not spending my whole day in the kitchen for a few jars of jam. The consistency is perfect – light, spreadable, and full of delectable fruit pieces.

 

strawberry kiwi jam

 

 

And, if you aren’t a canner, you certainly don’t have to can it. It can be frozen, or you can cut the recipe in half or thirds, so you only make as much as you can use.

 

I recommend this jam on anything you can find to put jam on! My husband loves it on toast. I love it drizzled on the top of my yogurt in the morning. Our dog loves it on the floor. To each his own.  And most importantly, use this jam to make my Sweet Cream Strawberry Cheesecake French Toast

 

strawberry kiwi jam on bread

 

Making the Jam

This jam is great for beginners because it is almost foolproof. Seriously, it’s that easy!

To start, peel and dice your kiwi. Hull and half your strawberries. Crush your strawberries in a bowl in layers. Lay a layer of strawberries in the bowl, use a potato masher to crush and mash. Add a second layer and crush some more. Do this until you have 3 cups of crushed strawberries.

Combine all ingredients except sugar in a saucepan. Bring to a boil, then add sugar. Boil for 1 minute, stirring constantly. Then remove it from the heat. 

Pour jam into HOT jars (make sure jars are hot, or they could crack from the hot jam). 

 

To refrigerate/freeze:

Use a wet paper towel to wipe the rim of the jar. Twist on lids and store in the refrigerator (up to 2 weeks) or freezer (up to 3 months). 

 

To can:

Push a rubber jar spatula or plastic knife (nothing metal) down the inside edge of the jar to remove air bubbles. Use a wet paper towel to clean jar rim.

Twist on lids until fingertip tight: not overly tight, but definitely sealed. Place jars on a canning rack over simmering water in your water bath canner. 

Lower the rack into the water. Make sure there is one inch of water covering the tops of the jar. Bring the water to a rolling boil and process/boil for 10 minutes.

Turn off heat and remove the lid of the canner. Let jars cool in the water for 5 minutes. Remove jars and let cool for 12 hours before checking seals and storing. 

 

Checking the Seals:

After the jam jars have cooled for 12 hours, check the seals. Press on the middle of the lid. If it pops back up at you, it’s not sealed. Those unsealed jars need to be put in the refrigerator or freezer immediately. 

If the lid stays firm when you press it, it is sealed. It is shelf stable and can be stored in a cool, dry place, such as a basement. 

 

Strawberry Kiwi Jam Canning

If you make this jam, post pictures and tag me: Biscuits and Grading on Instagram and Facebook! I’d love to see your results!

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Strawberry Kiwi Jam - Canning Method
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

This strawberry kiwi jam is an easy beginner canning recipe. It only takes about 10 minutes to prepare and 10 minutes to process! The strawberry kiwi combination is sweet, tart, and perfect on breads, as well as drizzled on yogurt parfaits!

Course: Jams and Jellies
Servings: 6 half-pint jars
Ingredients
  • 2 lb. strawberries
  • 3 kiwis, peeled and chopped
  • 6 tbsp. classic pectin
  • 1 tbp lemon juice, bottled
  • 5 c. sugar
Instructions
  1. Heat and sterilize jars. I like to use my dishwasher to do this. Keep hot until ready to use. 

  2. While jars are sterilizing, crush strawberries in a bowl, 1 layer at a time, using a potato masher. Measure out 3 cups.

  3. Combine all ingredients except sugar in saucepan. Bring to a boil over medium-high, stirring often. 

  4. Add sugar. Stir constantly until sugar is dissolved. Bring mixture to a rolling boil. Boil for 1 minute, stirring constantly. Remove from heat.

  5. Pour into hot jars, leave 1/2 inch headspace. Use a rubber jar spatula or plastic knife (nothing metal) to remove air bubbles. Use a wet paper towel to clean jar rim. 

  6. Put on lids and twist until fingertip tight; not overly tight, but sealed. Place jar on canning rack over simmer water in your water-bath canner. 

  7. Process jars by lowering rack into water. Make sure there is 1 inch of water covering the tops of the jar. Bring water to rolling boil. Process jars for 10 minutes.

  8. Turn off heat and remove lid. Let jars cool for 5 minutes in the water. Remove and let cool 12 hours before checking seals and storing.

 

Creative K Kids grab button for Our Three Peas

 

 

strawberry kiwi jam canning

 

 

Strawberry Kiwi Jam Canning

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I’m Lisa – a married mama of one ninja-monkey toddler living in the cornfields of the Midwest. I’m so happy you’re sharing our journey with us! Here you’ll find family friendly recipes, kids/toddler related posts, and anything this mama is loving. I hope you also find a place of kindness and acceptance here. It takes a village, mamas!

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