This is my favorite jam and I use organic strawberries for the their wonderful, fresh flavor. So many store-bought jams are now made with corn syrup. It’s cheaper than sugar, but just not the same.
- 3 cups crushed strawberries
- 3 kiwi, peeled, diced or smashed
- 1 tablespoon lemon juice
- 1 tablespoon minced crystallized ginger
- 1 (3 oz.) package pectin
- 5 cups sugar
Boil hard for 1-2 minutes. Remove from heat. Skim foam. Ladle into hot, sterilized jars, leaving 1/4-inch headspace. Adjust lids. Process in a boiling water bath for 10 minutes. Remove. Place upside down on several thicknesses of dishtowels. When cool enough to handle, place right-side up.
Store in a cool, dry place.
This is unusually good spooned over sliced bananas!