Ingredients
6 cups fresh strawberries3 medium kiwifruit, peeled and finely chopped1 tablespoon lemon juice1 tablespoon chopped crystallized ginger1 package (1-3/4 ounces) powdered fruit pectin5 cups sugar
Preparation
Rinse six 1-cup plastic containers and lids with boiling water. Dry thoroughly. In a large bowl, mash berries; transfer to a Dutch oven. Add kiwi, lemon juice and ginger. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly.
Stir in sugar; return to a full rolling boil. Boil 1 minute, stirring constantly.
Remove from heat; skim off foam. Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers and cool to room temperature, about 1 hour. Cover and let stand at room temperature 24 hours.
Jam is now ready to use. Refrigerate up to 3 weeks or freeze extra containers up to 12 months. Thaw frozen jam in refrigerator before serving.
