I've always loved kiwi fruit, if for no other reason than that they taste intensely tropical and they are in season in the dead of winter. Their fuzzy skin, succulent flesh, and parrot-green hue are always a welcome alternative to the usual roster of apples, oranges, and bananas. Because they are so juicy, kiwis also make great jam—especially when paired with complimentary flavors.
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 extra kick. I dialed back the sugar to let the natural sweetness of the fruit shine through.
Of all the jams I've made, I have to say this is one of the prettiest. Deep pink, it's shot through with tiny black kiwi seeds that hint at its tropical flavor. Try it with sweet breads like brioche or challah, or serve it alongside pancakes.
- 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.