Strawberry-kiwi Jam with powdered pectin


Quantity: 6 half-pints

Jar size: Half-pints or pints


3 cups crushed strawberries
3 kiwi, peeled and diced
1 tablespoon lemon juice
1 tablespoon minced crystallized ginger
1 package powdered pectin
5 cups sugar


1. Wash canning jars and keep warm; prepare two-piece canning lids according to manufacturer's directions.

2. Combine strawberries, kiwi, lemon juice, ginger and pectin in a large saucepot. Bring quickly to a boil, stirring frequently.

3. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly.

4. Remove from heat. Skim foam if necessary.

5. Ladle hot jam into hot jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

6. Process in a boiling water canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft


Half-pints or Pints

10 min

15 min

20 min

Source: So Easy to Preserve, 5th ed. 2006