It's raining again and I am very happy that I got everything planted this morning. Bak Choi, pickling cucumbers, and red bell peppers were the last to put in the ground. I have prepared my mustard for tomorrow's canning group, macerated the strawberries for the Chipotle jam, and had time to make a Kiwi Strawberry Jam.
Now this jam is more Kiwi than Strawberry. I have been seeing a lot of recipes where the strawberries were three to one ratio but I know how potent a strawberry flavor can be and most of the time overpower the entire batch. I found a good ratio to keep the Kiwi's more predominant and the strawberries more subtle.
I actually think that it's better than my regular strawberry jam since the Kiwi seeds add a punch of tart flavor that makes it stand out. Here is the recipe. By the way the color is almost a salmon pink color, not quite red and not quite green. Enjoy!
Kiwi-Strawberry Jam
2 ½ lbs. Kiwi, peeled and chopped
1 cup strawberries, chopped
2 cups cane sugar
1 box of sure-jell pectin
2 T. lemon juice
Put all ingredients into a dutch oven and cook until mixture comes to a boil. With an immersion blender continue to puree the mixture till smooth. Continue to cook on medium heat for an additional 10 minutes. Bring the mixture to a boil and add a package of powdered pectin to tighten up the consistency. Bring mixture back to a boil for 1 minute . Remove from heat and ladle the jars to a 1/4" headspace into 3 half pint jars. Remove air bubbles and refill if necessary to the headspace. Add hot lids/rings and process in water bath for 10 minutes at a full boil.
Recently my sister went the other way on the ratio of Strawberries to Kiwi!
Strawberry-Kiwi Jam
3 lbs Strawberries (4 cups sliced)
2 cups of diced kiwi
4 cups cane sugar
2 packages of liquid pectin
2 T. lemon juice
Put all ingredients into a dutch oven or stainless steel pot and cook until mixture comes to a boil. With an immersion blender continue to puree the mixture till smooth or pulse if you like it chunky. Continue to cook on medium heat for an additional 10 minutes. Bring the mixture
to a hard boil so that you can not stir it down. Add the liquid pectin and bring mixture back to a boil for 1 minute . Remove from heat and ladle the jars to a 1/4" headspace into 7 half pint jars. Remove air bubbles and refill if necessary to the headspace. Add hot lids/rings and process in water bath for 10 minutes at a full boil.
.JPG "My sister's Strawberry - Kiwi Jam")
2 ½ lbs. Kiwi, peeled and chopped
1 cup strawberries, chopped
2 cups cane sugar
1 box of sure-jell pectin
2 T. lemon juice
Put all ingredients into a dutch oven and cook until mixture comes to a boil. With an immersion blender continue to puree the mixture till smooth. Continue to cook on medium heat for an additional 10 minutes. Bring the mixture to a boil and add a package of powdered pectin to tighten up the consistency. Bring mixture back to a boil for 1 minute . Remove from heat and ladle the jars to a 1/4" headspace into 3 half pint jars. Remove air bubbles and refill if necessary to the headspace. Add hot lids/rings and process in water bath for 10 minutes at a full boil.
Recently my sister went the other way on the ratio of Strawberries to Kiwi!
Strawberry-Kiwi Jam
3 lbs Strawberries (4 cups sliced)
2 cups of diced kiwi
4 cups cane sugar
2 packages of liquid pectin
2 T. lemon juice
Put all ingredients into a dutch oven or stainless steel pot and cook until mixture comes to a boil. With an immersion blender continue to puree the mixture till smooth or pulse if you like it chunky. Continue to cook on medium heat for an additional 10 minutes. Bring the mixture
to a hard boil so that you can not stir it down. Add the liquid pectin and bring mixture back to a boil for 1 minute . Remove from heat and ladle the jars to a 1/4" headspace into 7 half pint jars. Remove air bubbles and refill if necessary to the headspace. Add hot lids/rings and process in water bath for 10 minutes at a full boil.
.JPG "My sister's Strawberry - Kiwi Jam")
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