Strawberry Kiwi Freezer Jam
Servings 6 cups
Equipment
- Food Processor
- Large saucepan
- Freezer Jam Jars
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
Instructions
- Remove the stems from the strawberries, wash them, 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 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 1 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 exactly 4 cups) into the hot sugar mixture. Stir until thoroughly mixed.
- Pour into clean containers, leaving a ½-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 must follow the instructions from your pectin package, not this recipe. Different pectins call for different amounts of sugar and fruit.