Strawberry Kiwi Jam
There is something gratifying about making jam. Carefully selecting, peeling and cutting the fruits is a new ritual for me. Strawberry Kiwi Jam was Joe’s idea. I even let him pick out the strawberries.
I was always afraid to make jam, sometimes I still am. One word comes to mind: Botulism. That stuff is scary! Which is why I am extremely cautious while canning, I’m terrified!
- 3 cups strawberries
- 1 cup kiwi
- 3 Tbsp lemon juice
- 2 tsp calcium water
- 3/4 cup honey
- 2 tsp pomona's pectin
- Prepare calcium water according to package instructions and store in fridge.
- Wash and rinse jars.
- Bring lids and rings to boil.
- Turn down heat and let stand in hot water until ready to fill and seal.
- Measure fruit into pan with lemon juice.
- Add calcium water from jar into pan; stir well.
- Measure honey into separate bowl.
- Thoroughly mix Pectin powder into honey.
- Bring fruit to boil.
- Add pectin-honey mixture and stir vigorously 1-2 min. while cooking to dissolve pectin.
- Return to boil and re- move from heat. Fill jars to 1/4" of top.
- Wipe rims clean and screw on 2-piece lids. Put filled jars in boiling water to cover.
- Boil 10 min. (add 1 min. more for every 1,000 ft. above sea level).
- Remove from water. Let jars cool.
- Check seals–lids should be sucked down.
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Amount Per Serving: Calories: 358Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 14mgCarbohydrates: 94gFiber: 6gSugar: 84gProtein: 2g
Nutrition information isn’t always accurate. You may want to spot check this information.
But when I make jam, I become a different person in the kitchen. I become calm and almost serene. I know how important it is not to miss a step or mess up any details so careful I become.
It is also extremely gratifying to hear the “pings” after removing your jars from the boil. They bring a huge smile to my face—an ear-to-ear grin.