We are lucky enough to have a strawberry field 3 minutes down the road from us. So the other morning I dragged my youngest there at 9am when they opened (we had to pick and get back to get her on the bus!) In no time flat, we had 4 pounds worth of berries. Not much, but enough for me to make a couple batches of jam and strawberry shortcakes for dessert.
I still have some of the kiwis that I bought last winter, but I am down to the last few. I was so hoping they'd hold out for strawberry season, and they did! So the first batch of jam had to be strawberry-kiwi!
It was very easy. I used the recipe from the Ball Blue Book. I am not going to reprint it here because if you are canning, you need your own copy. Go spend the 8 or 10 bucks, it's worth every penny.
First, I crushed the strawberries and diced the kiwi and added some homemade crystallized ginger.
Then I added the pectin and brought it to a boil.
Pour in the sugar, return to a rolling boil for 1 minute and process it up.