Canning recipe
Strawberry-Kiwi Jam with Crystallized Ginger
A bright strawberry and kiwi jam with a gentle ginger note, based on the tested NCHFP recipe. It is hot-filled and processed in a boiling-water canner.
30 min.
10 min.
-
6
Easy
Ingredients
- 3 cups crushed strawberries
- 3 kiwi, peeled and diced
- 1 tbsp lemon juice
- 1 tbsp finely minced crystallized ginger
- 1 package regular powdered pectin, 1.75 oz / about 49 g
- 5 cups sugar
Preparation
2. Wash, hull and crush strawberries. Peel and dice kiwi.
3. Combine strawberries, kiwi, lemon juice, crystallized ginger and pectin in a large saucepan.
4. Bring quickly to a full rolling boil, stirring frequently.
5. Add all sugar and stir until dissolved.
6. Return to a rolling boil that cannot be stirred down.
7. Boil hard exactly 1 minute, stirring constantly.
8. Remove from heat and skim foam if necessary.
9. Ladle hot jam into hot half-pint jars, leaving 1/4 inch headspace. Wipe rims and apply lids.
10. Process in boiling water: 10 minutes at 0–1,000 ft, 15 minutes at 1,001–6,000 ft and 20 minutes above 6,000 ft.
11. Remove jars, cool undisturbed for 12–24 hours and check seals.
Storage
Store sealed unopened jars in a cool, dark, dry place. Refrigerate after opening and use promptly.
Shelf life
For best quality, use within 12 months.
Safety note
Do not alter the proportions in this tested NCHFP recipe. Do not substitute another fruit for strawberries or change the quantities of kiwi, lemon juice, crystallized ginger, pectin or sugar. Use pectin intended for cooked jam. Maintain 1/4 inch headspace and adjust processing time for elevation. Never taste jars with failed or bulging lids, leakage, mould, fermentation, unusual odour or other spoilage signs; discard safely.