1.5 pounds of kiwi. I used hardy kiwi from my garden (7 pounds this year, wonderful vine, highly recommended). These are small, fuzzless, you eat them peel and all, you could probably use bigger, store bought, less sweet, peeled fuzz kiwi.
1.5 pounds strawberries, green bits cut off.
Cook them in separate pots. add a few tablespoons of lemon juice to each pot. After cooked for awhile, mash with potato masher.
Add 2 cups of sugar to each pot.
Add 1/2 packet of pectin to each (I used the less sugar/no sugar needed variety, but yes I still used sugar, trial and error tells me it is best to use this pectin with 3 cups of sugar than normal pectin with 6 cups (per pound of fruit roughly).
Cook, check taste with spoon.
Prepare jars for canning.
Fill each jar half with kiwi mixture. Then pour in strawberry mixture, trying to keep it on one side of the funnel. You'll end up with two-tone jam.
Top, process in boiling water for 10 minutes (at sealevel) as you would normally for preserving.
Give red & green jam away to people at christmas.
Option 2:
Mix kiwi & strawberry mixtures together, then pour into jar. Won't have the two-tone color, but will be very tasty, I like it as much as I like my raspberry banana rum jam. I did half each way.
Made about 10 jars.
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