STRAWBERRY-KIWI JAM
My family always gives jams and jellies as gifts and everyone appreciates it. Strawberries and kiwi make a wonderful combination. -Kathy Kittell, Lenexa, Kansas
Provided by Taste of Home
Time 35m
Yield 5-3/4 cups.
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 94 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 24g carbohydrate (23g sugars, Fiber 1g fiber), Protein 0 protein.
STRAWBERRY JAM WITH KIWI
Strawberry turns out to be one of the more difficult jams to make. It's often runny. But if you just add a kiwi, packed with natural pectin, it will make any jam gel. Kiwi's flavor is subtle, slightly tart and not at all intrusive. I add mint to the mix to bump up the candy-sweet flavor of the berries. Your jam will hold together beautifully, tasting of strawberries and sunshine and nothing more.
Provided by Cathy Barrow
Categories dips and spreads, project
Time 2h
Yield 5 half-pint (8-ounce) jars
Number Of Ingredients 7
Steps:
- Wash, dry, hull and stem berries, then dice into 1/2-inch pieces, about 8 cups.
- Peel and dice the kiwi into 1/2-inch pieces.
- Stir together the berries, kiwi, sugar and lemon juice in a large bowl. Add the mint, and split and add the vanilla bean, if using.
- Cover and leave out to macerate for 2 hours, or refrigerate up to 1 day, until ready to cook.
- To process the jam for longer shelf life, begin by sterilizing the jars. (If you want to skip canning, the jam keeps in the refrigerator for up to a month; jump to Step 7.) Place a round rack or a folded kitchen towel in a large pot, fill with water and bring to a boil. Add 5 half-pint canning jars and boil for 10 minutes. Jars may be left in the warm water until ready to be filled. (Alternatively, sterilize jars by running them through a dishwasher cycle.)
- Place canning rings in a small saucepan, cover with water and bring to a boil. Turn off heat and add lids to soften gaskets. Rings and lids may be left in water until jars are filled.
- In a large, heavy, nonreactive pot, add the berry mixture. Clip on a candy thermometer. Bring to medium-high, stir often as mixture comes to a boil. When it reaches a hard boil, stir relentlessly.
- Cook on medium-high heat, being careful to keep stirring to avoid sticking and burning as the mixture thickens. Adjust heat as needed if the jam begins to spit, without losing the boil. Continue to stir. The mixture will be very foamy.
- After 30 to 40 minutes, the jam will reach 210 degrees; the jam will be thick and the foam on the surface will begin to dissipate, showing clear preserves below. Add the butter and stir well; most of the foam will break up. Scoop off any remaining foam with a clean spoon. Turn off heat and discard the mint. The vanilla bean may be reused. If you're making refrigerator jam, the preserves are ready and can be stored in a jar.
- If you are processing the jam in sealed jars to keep up to a year in the pantry, carefully ladle the hot preserves into warm jars, leaving 1/2-inch head space. Run a plastic knife gently around inside of jar to remove any air bubbles. Recheck head space. Wipe jar rims clean with a damp towel. Place lids on jars, screw on rings and lower jars back into pot of boiling water. Return to full boil and boil jars for 10 minutes. Transfer jars to a folded towel and let cool for 12 hours; you should hear them ping as they seal.
- Once cool, test seals by removing rings and lifting jars by their flat lids. If the lid releases, the seal has not formed. Unsealed jars should be refrigerated and used within a month, or reprocessed. (Rings and jars may be reused, but a new flat lid must be used each time jars are processed.) To reprocess, reheat syrup to boiling then continue as before.
Nutrition Facts : @context http, Calories 568, UnsaturatedFat 1 gram, Carbohydrate 144 grams, Fat 1 gram, Fiber 6 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 135 grams, TransFat 0 grams
FRESH STRAWBERRY CHIA JAM
Raw strawberry chia jam with none of the funky stuff. The chia seeds help the blended fruit gel, creating a spreadable fruit for your toast or sandwich. Keep in the refrigerator for up to a week or in the freezer up to six months.
Provided by Buckwheat Queen
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 8h10m
Yield 16
Number Of Ingredients 5
Steps:
- Place strawberries, agave, 1/4 cup chia seeds, and lime juice in a large bowl. Blend with an immersion blender until strawberries are chunky. Add remaining 2 tablespoons chia seeds and mix well with a wooden spoon.
- Pour the mixture into two 1/2-pint canning jars. Allow to set in the refrigerator or freezer for at least 8 hours before consuming.
Nutrition Facts : Calories 43.6 calories, Carbohydrate 8.7 g, Fat 1.1 g, Fiber 2 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 0.9 mg, Sugar 6.2 g
KIWI STRAWBERRY DAIQUIRI JAM
Make and share this Kiwi Strawberry Daiquiri Jam recipe from Food.com.
Provided by Rita1652
Categories Strawberry
Time 1h20m
Yield 4 8 ounce jars
Number Of Ingredients 7
Steps:
- PREPARE boiling water canner. Wash and heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
- COMBINE kiwifruit, strawberries, pineapple juice and lime juice in a large saucepan. Gradually stir in pectin. Bring to a boil over high heat, stirring frequently. Add sugar and return to a full rolling boil that can not be stirred down, stirring constantly. Boil hard for 1 minute, stirring constantly. Immediately stir in rum and green food coloring, if using. Remove from heat. Skim off foam if necessary.
- Carefully ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Center lid on jar. Apply band until fit is fingertip tight.
- Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Lable and wrap a ribbon if giving for gifts.
PEPPERY STRAWBERRY-KIWI JAM
This is the perfect jam for the cheese platter. Adjust the amount of pepper in this recipe to your personal taste.
Provided by Kuechen_PIONIER
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 20m
Yield 128
Number Of Ingredients 6
Steps:
- Inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- Crush strawberries and measure; you should have about 5 cups.
- Combine crushed strawberries and kiwi fruits in a large pot and slowly bring to a boil over medium-low heat. Stir in pectin and slowly bring mixture to a full rolling boil that does not stop bubbling when stirred. Add sugar and stir to dissolve. Return to a full rolling boil on high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
- Remove pot from heat. Stir in green peppercorns and mixed peppercorns.
- Ladle strawberry jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 28.9 calories, Carbohydrate 7.4 g, Fiber 0.3 g, Protein 0.1 g, Sodium 1.8 mg, Sugar 6.9 g
KIWIFRUIT JAM
Make and share this Kiwifruit Jam recipe from Food.com.
Provided by Skater
Categories Fruit
Time 45m
Yield 2 Jars
Number Of Ingredients 3
Steps:
- Cooked kiwifruit can have a metallic taste, removing the seeds fixes the problem.
- Halve kiwifruit lengthwise, with a sharp spoon scoop out the seedy pulp and discard. Scoop out the remaining pulp until you have 1 lb. Mash the pulp in a big heat-proof jug, add the lemon juice and microwave until it boils vigorously (5 minutes).
- Stir in the sugar until it is mostly dissolved. Cook on a low power setting for about 8 minutes until a little jam sets. Add a little green food colouring to enhance the appearance.
- Gold kiwifruit makes a beautiful golden jam without added colour.
Nutrition Facts : Calories 1161.7, Fat 2.4, SaturatedFat 0.1, Sodium 13.9, Carbohydrate 295.8, Fiber 13.7, Sugar 268.1, Protein 5.3
STRAWBERRY-KIWI FRUIT DIP
Please friends and family with our tasty Strawberry-Kiwi Easy Fruit Dip! You only need two ingredients and five minutes to make this truly easy fruit dip.
Provided by My Food and Family
Categories Home
Time 5m
Yield Makes 1 qt. or 32 servings, 2 Tbsp. each.
Number Of Ingredients 2
Steps:
- Stir drink mix into yogurt in medium bowl until well blended.
Nutrition Facts : Calories 30, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 5 mg, Sodium 15 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
STRAWBERRY-BASIL JAM
Strawberry and Basil are a wonderful combination. The sweetness of the strawberries goes well together with the herbal flavors of basil. The lime adds the freshness, which I like about this jam. I'm using here the "Super Gelling Sugar" from Dr. Oetker (German brand), which makes it possible to reduce the sugar amount to 1/3 of fruit weigth.
Provided by Thorsten
Categories Breakfast
Time 2h40m
Yield 3-4 glasses á 400ml
Number Of Ingredients 5
Steps:
- Clean and hull strawberries. Cut strawberries into pieces. Then weight to make 1.2 kg fruit for jam.
- In a suited pot mix strawberries, super gelling sugar and lime juice.
- Let stand for 2 hours, mixing from time to time.
- Over medium high heat bring to a boil stirring all the time.
- Let boil strawberry mixture for 4 minutes, stirring all the time.
- Remove from heat and add lime peel. Mix.
- Add coarsely chopped basil and mix.
- Fill into twist off preserving jars and close jars. Let stand for 1 minute and then turn up side down. Let stand for 10 minutes and turn over again. Let cool completely.
- NOTE on "Dr. Oetker's Super Gelling Sugar 3:1". Dr. Oetker is a well known brand in Germany. There are several gelling sugars available. The "3:1" super gelling sugar already contains pectin and you only need 1/3 of sugar. If you can't get it, you could also use Dr. Oetker's 2:1 super gelling sugar. Follow the instructions on the package.
Nutrition Facts : Calories 132, Fat 1.2, SaturatedFat 0.1, Sodium 4.4, Carbohydrate 31.9, Fiber 8.2, Sugar 18.9, Protein 2.8
STRAWBERRY KIWIFRUIT JAM
Make and share this Strawberry Kiwifruit jam recipe from Food.com.
Provided by Missy Wombat
Categories Strawberry
Time 1h10m
Yield 6 cups
Number Of Ingredients 4
Steps:
- Measure prepared fruits into a large bowl.
- Measure sugar and set aside.
- Combine Pectin with 1/4 cup of the measured sugar.
- Gradually add to fruit, stirring well.
- Let stand 30 min, stirring occasionally.
- Stir in remaining sugar and continue to stir for 3 minutes until most of the sugar is dissolved.
- Pour into clean jars or plastic containers.
- Cover with tight lids and let stand at room temperature until set (may take up to 24 hours).
- Store in freezer or for 3 weeks in refrigerator.
Nutrition Facts : Calories 462.9, Fat 0.4, Sodium 1.8, Carbohydrate 118.8, Fiber 2.4, Sugar 114.6, Protein 0.9
KIWI JAM
Mashed kiwi, pineapple juice, lemon juice and sugar, with apples as a pectin source.
Provided by Aviezer
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 12h40m
Yield 40
Number Of Ingredients 5
Steps:
- In a large saucepan, combine 3 cups mashed kiwi, pineapple juice, lemon juice and apples. Bring to a boil and then add the sugar; stir to dissolve, reduce heat and simmer for 30 minutes.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
Nutrition Facts : Calories 112.7 calories, Carbohydrate 28.7 g, Fat 0.3 g, Fiber 1.6 g, Protein 0.6 g, Sodium 1.5 mg, Sugar 25.6 g
STRAWBERRY-KIWI JAM
This comes from the Ball Blue Book - it is absolutely one of my favorites! The crystallized ginger makes it so special! The butter reduces the foam making skimming unnecessary but don't add more than 1/2 teaspoon as this may raise the ph level too much and make the recipe unsafe for canning. In canning recipes it is best to use bottled lemon juice which has a stable, known ph because fresh lemon juice can vary in acidity.
Provided by anonymous
Categories Fruit
Time 50m
Yield 6-7 1/2 pint jars
Number Of Ingredients 7
Steps:
- Hull the strawberries and crush them one layer at a time (I usually do this with a potato masher in an 8x8 baking dish in about 3 batches.) Peel and dice the kiwi fruits.
- Combine the crushed strawberries, diced kiwi, crystallized ginger, powdered pectin and lemon juice in a large stockpot.
- Bring to a boil, stirring frequently. Add sugar and butter, stirring until dissolved. Return to a rolling boil and boil hard for 1 minute, stirring constantly.
- Remove from heat and ladle the hot jam into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps.
- Process for 10 minutes in a boiling-water canner (adjust for altitude).
Nutrition Facts : Calories 721.7, Fat 0.8, SaturatedFat 0.2, Cholesterol 0.8, Sodium 20.8, Carbohydrate 185.5, Fiber 3.3, Sugar 173.3, Protein 0.9
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