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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This comes from the Ball Blue Book - it is absolutely one of my favorites! The crystallized ginger makes it so special! The butter reduces the foam making skimming unnecessary but don't add more than 1/2 teaspoon as this may raise the ph level too much and make the recipe unsafe for canning. In canning recipes it is best to use bottled lemon juice which has a stable, known ph because fresh lemon juice can vary in acidity. Ingredients:
3 cups crushed strawberries |
3 kiwi fruits, peeled and diced |
1 tablespoon minced crystallized ginger |
1 (1 3/4 ounce) package powdered pectin |
1 tablespoon lemon juice |
5 cups sugar |
1/2 teaspoon butter |
Directions:
1. Hull the strawberries and crush them one layer at a time (I usually do this with a potato masher in an 8x8 baking dish in about 3 batches.) Peel and dice the kiwi fruits.
2. Combine the crushed strawberries, diced kiwi, crystallized ginger, powdered pectin and lemon juice in a large stockpot.
3. Bring to a boil, stirring frequently. Add sugar and butter, stirring until dissolved. Return to a rolling boil and boil hard for 1 minute, stirring constantly.
4. Remove from heat and ladle the hot jam into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps.
5. Process for 10 minutes in a boiling-water canner (adjust for altitude).
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