Strawberry Kiwi Jam Recipe

• 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

1. Whisk the sugar and pectin in a medium bowl and set aside.
2. 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.
3. 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.

sugar, universal, pureed strawberries, ripe kiwis, freshly squeezed juice, ginger, calcium water, unsalted butter

Taken from www.seriouseats.com/recipes/2012/03/strawberry-kiwi-jam-recipe.html (may not work)