Strawberry Kiwi Freezer Jam

A sweet homemade strawberry jam with a tropical twist by adding fresh kiwi. Five ingredients and it’s super easy to make!

We always have some freezer jam on hand because my family loves it on toast, waffles, pancakes, and crepes. We just finished our last jar of jam this week, so I decided to make a new batch. Since I recently bought a bunch of strawberries and a bag of kiwi fruit at the grocery store, I decided to make a batch of freezer jam using some of them. The jam is easy to make, but you must be sure to use the exact amounts of fruit, sugar, and pectin for the jam to set. Strawberry and kiwi make a terrific flavored jam, and I especially loved the crunch from the kiwi seeds. This strawberry kiwi freezer jam was a big hit with the whole family.

Strawberry Kiwi Freezer Jam

Ingredients:

• 3 cups strawberries, hulled & mashed  **Must have EXACTLY 3 cups of MASHED strawberries
• 1 cup kiwi, peeled & mashed (about 4-5 kiwi)  **Must have EXACTLY 1 cup of MASHED kiwi
• Zest from 1 small lemon
• 3 cups sugar
• 1 Box of Sure-Jell Less Sugar Needed Premium Fruit Pectin **If you are not using this pectin, follow instructions on your pectin box!!!
• 1 cup water

How to Make Strawberry Kiwi Freezer Jam

Remove stems from strawberries, wash, and slice them in half. Mash fruit with a potato masher for best results. If you use a food processor, pulse to chop. DO NOT PUREE. The jam should have large bits of fruit, if desired. You must have EXACTLY 3 cups of MASHED strawberries.

Spoon out the fruit from the halved kiwi fruit, then mash. You must have EXACTLY 1 cup of MASHED kiwi fruit.

Combine the mashed strawberries and kiwi in a bowl; add the lemon zest and stir until combined.

Add exactly 3 cups of sugar, 1 cup of water, and one packet of pectin to a large saucepan. Bring the mixture to a boil on medium-high heat, stirring constantly. Boil and stir for 1 minute. Remove from heat.

Quickly stir mashed strawberries, kiwi, and lemon zest (totaling 4 cups exactly) into the hot sugar mixture. Stir until thoroughly mixed. Pour into clean small glass jars or freezer jam jars, leaving a 1/2-inch space at the top for expansion during freezing. Cover. Let stand at room temperature for 24 hours until set. Refrigerate for up to 3 weeks. Otherwise, store in the freezer for up to 1 year.

Note: If you are using a different pectin than the one pictured above (Sure-Jell for use in less or no sugar), you need to follow the instructions from your pectin package, not this recipe. Different pectins call for different amounts of sugar and fruit.