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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Strawberry-Kiwi Jam Recipe

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This recipe for Strawberry-Kiwi Jam is from THE PRIBYL FAMILY COOK BOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups fresh strawberries, hulled and quartered
3 medium fresh kiwifruit, peeled and finely chopped
1 (1.75 ounce) package powdered fruit pectin
1 Tbsp finely chopped crystallized ginger
1 Tbsp butter
1 Tbsp lemon juice
1 tsp finely shredded orange peel
Dash salt
5 cups sugar
Directions:
Directions:
In a medium bowl slightly mash strawberries. In a Dutch oven combine strawberries, kiwi, pectin, crystallized ginger, butter, lemon juice, orange peel and salt. Heat on medium-high, stirring constantly, until mixture comes to a full rolling boil.
Add sugar. Return to boiling, boil 1 minute, stirring constantly. Remove from heat; skim off foam with a metal spoon.
Ladle jam into hot, sterilized half-pint canning jars, leaving 1/4 inch headspace. Wipe rims of jars; adjust lids. Process in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars; cool on racks. Makes about 6 half-pint jars.

 

 

 

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