How to Cook Kiwi-Strawberry Jam

A tasty way to use up some of those super cheap kiwis from the farmers' market.

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Boil five half-pint jars to sterilize them. When they're ready keep your pot of hot water because you'll need it later.

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Boil the lids too.

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Combine sugar and pectin in a small bowl. Make sure you have Pomona's Universal Pectin — this low-sugar recipe won't work with other kinds.

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Whisk together and set aside.

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Chop those kiwis.

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Nice and small like this.

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Purée the strawberries.

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You should have about two cups of kiwi.

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Juice a lemon. You need one tablespoon of juice.

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You should end up with about 1.5 cups of strawberry purée.

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Mince the ginger.

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Calcium water! Make it according to the directions on the pectin box and store the leftover water in your fridge. You need two teaspoons of it this time.

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Put the fruit, lemon juice, calcium water, and ginger in a pot and turn the heat up to high.

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Let it get to a boil, then add the sugar and pectin mixture and the butter. Stir to combine.

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Let it return to a full boil and boil it for a minute. STIR CONSTANTLY.

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Should look like this.

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Skim the foamy bits off with a cold metal spoon.

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Jar it and seal them up tight.

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Back in the pot of water they go. Boil these for ten minutes, then take them out and let them cool and you're done!

Ingredients

2 Cups Diced kiwi
1 Pint Strawberries
2 Cups Sugar
1 Tablespoon Lemon juice
1 Tablespoon Fresh ginger
2 Teaspoons Pomona's pectin
2 Teaspoons Calcium water (comes with the pectin)
¼ Tablespoons Butter
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