Kiwi Preserves
Jams are not difficult to make and in the dead of winter they are wonderful to have on hand. Be sure your kitchen is clean and have everything in order and ready to go. I always keep a sink of sudsy warm water with a cap or two of bleach added for wiping things up during the process.
This is my favorite jam and I use organic strawberries for the their wonderful, fresh flavor. So many store-bought jams are now made with corn syrup. It’s cheaper than sugar, but just not the same
Combine strawberries, kiwi, lemon juice, ginger and pectin in a large saucepan. Bring to a full boil, stirring frequently. Add sugar and return to a full rolling boil (one that can’t be stirred down), stirring constantly.
Boil hard for 1-2 minutes. Remove from heat. Skim foam. Ladle into hot, sterilized jars, leaving 1/4-inch headspace. Adjust lids. Process in a boiling water bath for 10 minutes. Remove. Place upside down on several thicknesses of dishtowels. When cool enough to handle, place right-side up.
This is my favorite jam and I use organic strawberries for the their wonderful, fresh flavor. So many store-bought jams are now made with corn syrup. It’s cheaper than sugar, but just not the same
Combine strawberries, kiwi, lemon juice, ginger and pectin in a large saucepan. Bring to a full boil, stirring frequently. Add sugar and return to a full rolling boil (one that can’t be stirred down), stirring constantly.
Boil hard for 1-2 minutes. Remove from heat. Skim foam. Ladle into hot, sterilized jars, leaving 1/4-inch headspace. Adjust lids. Process in a boiling water bath for 10 minutes. Remove. Place upside down on several thicknesses of dishtowels. When cool enough to handle, place right-side up.
Kiwi Preserves
Kiwi Preserves
Kiwi Preserves
Kiwi Preserves
Kiwi Preserves
Kiwi Preserves
Kiwi Preserves
Kiwi Preserves
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