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Strawberry Kiwifruit Jam

Source of Recipe


From "Artisanal Preserves" by Madelaine Bullwinkel



List of Ingredients



• 1 pint strawberries, rinsed, stemmed, and halved
  
• 3 large kiwifruit, peeled, quartered, and thickly sliced
  
• ¼ cup water
  
• ½ cup sugar
  






Instructions



1. Combine both fruits and water in a heavy, nonreactive 4-quart saucepan. Cover the pan and bring fruit to a boil. Uncover and simmer for 10 minutes. Add the ½ cup sugar and cook until the liquid is reduced and the jam is thick, about 5 minutes.
   
   
2. Fill hot, sterilized jars to within ¼ inch of lips. Wipe rims clean, attach new lids, and screw caps on tightly. Either invert each jar briefly for a quick vacuum seal, or process in a boiling water bath, submerged by 1 inch, for 10 minutes.
   
   Makes 2 cups
   
   
   
   Variations:
   
   • Cinnamon Strawberry Kiwifruit Jam:
   Add one 4-inch cinnamon stick to the pan while cooking the jam. Remove before filling jars.
   
   • Strawberry Kiwifruit Jam with Vanilla:
   Split ½ of a large vanilla bean. Scrape out the seeds, and add both the seeds and pod to the pan while cooking the jam. Remove the bean pieces before filling the jars.
   
   • Strawberry Kiwifruit Jam with Mint:
   Add two 4-inch stems of fresh spearmint to the completed jam. Crush the stems and leaves on the bottom of the hot pan. Let the herb steep with the jam for 5 minutes. Remove the stems and proceed to fill the jars.