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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 – 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.
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.
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!
- 2 lb. strawberries
- 3 kiwis, peeled and chopped
- 6 tbsp. classic pectin
- 1 tbp lemon juice, bottled
- 5 c. sugar
Heat and sterilize jars. I like to use my dishwasher to do this. Keep hot until ready to use.
While jars are sterilizing, crush strawberries in a bowl, 1 layer at a time, using a potato masher. Measure out 3 cups.
Combine all ingredients except sugar in saucepan. Bring to a boil over medium-high, stirring often.
Add sugar. Stir constantly until sugar is dissolved. Bring mixture to a rolling boil. Boil for 1 minute, stirring constantly. Remove from heat.
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.
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.
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.
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.