What: kiwi-strawberry jam
Main ingredients and where I got them: Henry brought a half bucket of hardy kiwis home from a horseshoeing client the other day. The strawberries were two-year-old ones (possible these very same) that came out of the freezer. The honey came from our bees.
How much: just four jars (but really, I have WAY too much jam already)
from the Pomona’s Universal Pectin package
yeild: 4-5 cups2 cups mashed hardy kiwis, stems removed 2 cups mashed strawberries, fresh or frozen and thawed 2 teaspoons calcium water (comes in the Pomona’s package) 2 teaspoons Pomona’s Universal Pectin powder 3/4 cup honey
In a medium-large pot, combine the fruit and calcium water and stir well. Bring the fruit mixture to a boil.
Meanwhile, stir the pectin powder into the honey and mix thoroughly. Add the honey and pectin powder to the boiling fruit and continue to stir for another 1-2 minutes until the pectin is thoroughly dissolved. Return to a boil.
Ladle the jam into sterilized jars, leaving 1/4″ headspace. Wipe rims, add lids, and screw on rings until “finger tight”. Process in a boiling water bath for 10 minutes.
This jam is kind of a gross color, but if you can move past that, you will find it to be delicious. You can definitely taste the kiwi with the half and half ratio, and I like it that way.
I didn’t bother peeling the kiwis, so the final product is kinda chunky with a ton of those little black seeds distributed throughout. If seeds and skin offend you, I imagine you could cook the kiwis (and strawberries) and strain them for a jelly, but I think you’d lose a lot of the good stuff that way.
Hardy kiwis, sometimes called kiwi berries, might be kinda hard to come by. They seem to be something of an upandcomer, but not yet widely available. If you’ve never heard of them before, here’s a bit from Cornell University, and you can check out some of my hardy kiwi photos from my excursion last fall to the local USDA Clonal Germplasm Repository.
This is part of a collection of posts documenting my food preservation activities this summer/fall (more info here). Please feel free to comment with a link to food preservation activities on your own blogs or links to recipes you’re following or you’d like to try from other blogs.