Strawberry kiwi jam is the perfect blend of fresh fruit to enjoy year round! A beautiful bright berry jam packed with flavor, you are going to love this unique recipe. The jam tastes like a classic sweet strawberry jam with a hint of tartness from the kiwi and crystallized ginger.
You will love this jam recipe from from the makers of Ball® home canning products on toast, charcuterie boards, or even atop ice cream! Strawberry kiwi is a wonderful combination and makes for absolutely delightful jam. Imagine a dollop of this slathered over a slice of hot, buttery baguette? Let’s get canning!
This post is sponsored by the makers of Ball® home canning products.*
Why we Love this Recipe
This is a yummy homemade jam recipe that combines ripe strawberries with kiwi! A unique spin on the classic strawberry jam recipe, you are sure to love the added tart flavor of kiwi and crystallized ginger.
Aside from this recipe tasting great, it’s also incredibly easy to bring together! If you are a beginning home canner, this is a great recipe to try out! Courtesy of the makers of Ball® Home Canning Products, you can rely on this tested and safe recipe.
Table of contents
Strawberry Kiwi Jam Ingredients
- Strawberries: Fresh strawberries are best, but you can certainly use frozen. If frozen, allow to thaw in the refrigerator for 24 hours prior to using.
- Kiwi: This fruit has a sweet tartness and shines against the strawberries! Fresh is best for this recipe.
- Crystallized Ginger: The sweet spiciness of ginger rounds out the flavors of this recipe. It’s a great addition!
- Ball® RealFruit™ Classic Pectin: Pectin, a natural ingredient found in produce, helps jam gel. Adding it to jams and jellies reduces cooking time and often supports low-sugar jam recipes. For Pectin to do its job, sugar and acid need to be present.
- Lemon Juice: Not only does the lemon juice balance the sweetness of the fruit. It is also a necessary acidic ingredient that assists the pectin. Bottled lemon juice is always best for canning for its reliable pH levels.
- Sugar: Sugar sweetens the jam, but also works with the Pectin to create the perfect consistency.
Step by Step Instructions for Strawberry Kiwi Jam
Be sure to scroll down for the full printable recipe with more tips and detailed instructions!
- Prep your tools: Whenever making homemade perseveres, start by prepping all of the tools you’ll be using. In this case you’ll need: 6 half-pint jars, unused lids, rings, a jam making pot, a large water bath pot, jar tongs, and a head space measuring tool. Prepare boiling water canner and heat jars in simmering water until ready to use, but do not boil. Wash the lids in warm soapy water and set aside with bands.
- Prep your produce: Wash strawberries and remove stems and caps, set aside. Peel and dice the kiwi. Use a potato masher to crush the strawberries, you’ll need 3 cups of crushed berries.
- Cook the jam: Now it’s time to get cooking! Combine strawberries, kiwi, ginger, pectin and lemon juice in a large saucepan. Bring mixture to a boil over medium-high heat, stirring to blend in pectin. Add sugar, stirring until sugar dissolves. Bring mixture to a rolling point that cannot be stirred down. Boil hard for 1 minute. Stirring constantly. Remove from heat. Skim off foam if necessary.
- Preserve the jam: Ladle hot jam into a hot jar, leaving 1/4-inch headspace. Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place jar on the rack elevated over simmering water. (180° F) in boiling-water canner. Repeat until all jars are filled.
- Lower the rack into simmering water. Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner and bring water to a rolling boil. Process half-pint jars 10 minutes. Turn off heat and remove cover.
- Let jars cool 5 minutes. Remove jars from canner; do not retighten bands in loose. Cool 12 hours. Check seals. Label and store jars.
Tips for Success & FAQs
Wondering how to enjoy strawberry kiwi jam? The short answer is, the ideas are endless! Here are a few of our favorites:
- Slather on a slice of buttery toast.
- Drizzle over a fresh Dutch Baby Pancake or enjoy a dollop with French crepes!
- Pair with your favorite cheese and salamis on your next charcuterie board.
- Sandwich between shortbread cookies.
- Skip chocolate syrup and use strawberry kiwi jam atop ice cream!
Whenever making a home canning recipes it’s best to select high quality fruit at its prime ripeness. Avoid canning overripe or bruised produce. Remember, you’re preserving the food exactly as it is, so go for the best of the best!
Be sure to bring the fruit to a full rolling boil before removing from the heat. This means the fruit does not stop boiling when stirred. I prefer using an instant read thermometer to test jam. You know it’s ready when it reaches 220F!
Absolutely! If using frozen berries, I recommend thawing them in the refrigerator for 24 hours prior to using. This will allow you to crush them easier when preparing the jam.
Homemade preserves are generally good for one year from the date of canning. This is true for strawberry kiwi jam. Store the jars in a cool dark place until ready to enjoy. Once opened, store in a refrigerator for up to one month. Source
It’s best to only use unaltered and tested recipes when home canning to ensure food safety. If you’re searching for a low sugar recipe, check out Ball® Mason Jar’s website full of great tested canning recipes!
More Recipes for you to Try
If you love home canning, check out our other recipes, many of which are courtesy of our friends from Ball® mason jars!
We’re big jalapeño fans over here, try out candied jalapeños, pickled jalapeños, or jalapeño jelly!
Also try out our rosemary salt recipe, it’s to die for!
The Recipe
Strawberry Kiwi Jam
Equipment
Ingredients
- 3 cups crushed strawberries about 2 pounds
- 3 kiwi peeled and diced
- 1 Tablespoon minced crystallized ginger
- 6 Tablespoons Ball® RealFruit™ Classic Pectin
- 1 Tablespoon lemon juice
- 5 cups sugar
Instructions
- Preserving Method: Water-Bath-Canning
- Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
- Wash strawberries under cold running water; drain. Remove stems and caps from strawberries. Crush strawberries one layer at a time using a potato masher. Measure 3 cups crushed strawberries. Peel kiwi and dice.
- Combine strawberries, kiwi, ginger, pectin and lemon juice in a large saucepan. Bring mixture to a boil over medium-high heat, stirring to blend in pectin. Add sugar, stirring until sugar dissolves. Bring mixture to a rolling point that cannot be stirred down. Boil hard for 1 minute. Stirring constantly. Remove from heat. Skim off foam if necessary.
- Ladle hot jam into a hot jar, leaving 1/4-inch headspace. Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place jar on the rack elevated over simmering water. (180° F) in boiling-water canner. Repeat until all jars are filled.
- Lower the rack into simmering water. Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner and bring water to a rolling boil. Process half-pint jars 10 minutes. Turn off heat and remove cover.
- Let jars cool 5 minutes. Remove jars from canner; do not retighten bands in loose. Cool 12 hours. Check seals. Label and store jars.
*This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.
