This recipe is one that I adapted slightly from the National Center for Home Food Preservation. Strawberries and kiwis are simmered together with lemon juice and a bit of crystallized ginger is added for kick. Try it with sweet breads like brioche or challah, or serve it alongside pancakes.
About the Author: Lucy Baker is a food writer and the author of The Boozy Baker: 75 Recipes for Spirited Sweets. She is currently at work on a second book about homemade food gifts. She lives in Brooklyn with her husband and dachshund.
- Yield:makes about 5 cups, or 5 half-pint jars
- Active time: 1 hour
- Total time:1 hour, 30 minutes
- 2 cups sugar
- 2 teaspoons Pomona's Universal Pectin
- 3 cups pureed strawberries (about 1 1/2 pounds)
- 3 large ripe kiwis, peeled and very finely diced (about 1 cup)
- 1 tablespoon freshly squeezed juice from 1 lemon
- 1 tablespoon minced crystallized ginger
- 2 teaspoons calcium water (included in the Pomona's packet)
- 1/4 teaspoon unsalted butter
Whisk the sugar and pectin in a medium bowl and set aside.
Combine strawberries, kiwi, lemon juice, crystallized ginger, and calcium water in a large heavy-bottomed pot and bring to a boil over high heat. Add butter and sugar pectin mixture and return the fruit mixture to a boil, stirring constantly. Boil hard for one minute.
Remove the pot from the heat and skim any foam from the surface of the jam with a cold metal spoon. Ladle the jam into hot sterilized jars and process them in a hot water bath for 10 minutes. Allow the jars to cool in the hot water for 10 minutes, then remove and cool completely on a counter top, tilting and turning occasionally to evenly distribute the fruit.