I read an article in the NY Times about adding one kiwi to strawberry jam for the pectin benefit and thought that since I love strawberries and kiwi, why not make the jam with more kiwi?
The flavor is excellent! There is a little tartness from the kiwi, it gels really well, and the kiwi really brings out the strawberry flavor. I used very little sugar but it’s excellent. The kiwi really makes it brighter.
Scruffy waited patiently and moved his bed into the hall so that he could watch me at the stove.
2 lbs strawberries, hulled and diced
3 kiwi, peeled and diced
1.5 cups sugar
juice of 1 lemon (I happened to have meyer lemons in the house)
Put all ingredients into enameled pot, cook for about 40-50 minutes at a rolling bubble, stirring often. Jam will thicken naturally. Pour into jars and seal.
Makes 3 half-pint jelly jars.
Fruit before sugar added – the color in my photo is off… the kiwi was bright green!
finished product (before we shared it with Scruffy)
Scruffy loves strawberry kiwi jam. He kept trying to steal it as I tried to photograph it and when I gave some to Chris. We shared with him, it’s only fair. 🙂
Leftover berries again. This time I used 1.3 quarts of strawberries and .75 pint blueberries and 1 cup sugar, 1 tsp lemon juice. Made 2 half-pint jars.
Cooked it all down until it was jam. Really don’t need pectin if you cook it down enough.
This one’s delicious. The blueberries were whole so they keep a little shape and give a nice mellow flavor the the strawberries. Tones down the sweetness a teeny bit.
|Yum… Chris and I polished off two half-pints in two days. 🙂
I was craving some home cooking and saw fresh rhubarb at Fresh Direct… I made my own recipe… Next time I’ll add more rhubarb and/or less sugar. I kept reading recipes that said that you have to add much more sugar to counteract the tartness of rhubarb, but I don’t think so. Less would be better. Strawberry is sweet enough.
I used the Sure Jell pectin that is made for low or no sugar to help it set better.
2 cups rhubarb, finely chopped
6 cups strawberries, chopped
4 1/2 cups sugar (use less next time)
1/4 cup lemon juice
1 packet Sure Jell no-sugar added pectin
Put fruit and sugar in dutch oven. Let sit for 1-2 hours. Add lemon juice and cook mixture over med-high heat, bring to a rolling boil. Add pectin and keep boiling for 1 minute, stirring constantly.
Fill half- or quarter-pint jars. Allow to cool completely to set.
Makes 9 half-pint jars.
|In the pot… just starting to cook.
|Chilling in the fridge… it’s hard to wait, but you don’t have to if you want to spoon some over vanilla ice cream… yum!
Update May 27, 2013: I made some more strawberry rhubarb jam this week (so good…) but I wanted to put in a note of the way my jam making has changed over the year. This time I used 2 quarts strawberries, 3 large stalks rhubarb, 2 cups sugar and cooked it all down until it was jammy. No pectin, no mashing. I squeezed in the juice of 1/4 of a meyer lemon after it was cooked and stirred it in before canning. Lovely and delicious. I no longer use pectin but cook all jams for longer, until the spoon is really coated and leaves a solid line when you run your finger down the back of the spoon.
|Right out of the bath… now to cool for 24 hours.
Strawberries were on sale for $1.99 a quart, so I bought four. Turns out you only need 2 for strawberry jam. I cut and froze the other two quarts for shakes and strawberry ice cream.
I used a strawberry jam recipe from Blue Ribbon Preserves (Linda Amendt); it called for more sugar than most other recipes but guaranteed blue ribbons, so I had to try. She says to use fresh harvested strawberries (less than 1 day old), but that’s not possible here. Next time I’ll go strawberry picking. 🙂
The recipe was easy… the canning (hot water bath) process is a little more complicated, but it makes sense once you do it. It required every burner on the stove. The recipe said it would make about 9 half-pint jars… mine made 7 with a little extra that Chris ate on the spot. 🙂
Next time I’ll try a no-sugar-added recipe… I have to find no-sugar pectin first. Sugar is necessary for the jam to set properly, so a special pectin mix needs to be used.
2 quarts strawberries, hulled, chopped, and mashed (about 4 cups)
7 cups sugar (yes, seven! eek!)
2 tbsp lemon juice
1/2 tsp butter (pref. unsalted) – butter helps prevent foaming
1 (3oz.) packet liquid pectin (I used Certo)
- Put strawberries, lemon juice, and sugar in dutch oven and leave for 2 hours
- In the mean time, heat pot for jars, lids (180 F)
- Heat water in canner (fill about 6″ high) to 200 F
- Boil water in tea kettle in case extra water needed
- When 2 hrs is up, put jam on stove, med-low heat, stirring often, until sugar completely dissolved
- Stir in butter
- Then raise heat to med-high, stirring constantly, until at a rapid boil (boiling even when constantly stirring)
- Add pectin and keep stirring, allow to boil, keep stirring for 1 minute
- Take off heat and skim foam, allow to cool five minutes
- Take jars out of hot water, 1 at a time, and fill until 1/4″ from top
- Fill all jars, then add hot lids and screw tops
- Place jars in rack and into hot water canner for 10 minutes at 200 F (check temp as canning goes on to make sure temp stays up to 200)
- Remove canning rack with jars and place on dish towel to cool
- Allow to cool for 12-24 hours; you will hear lids ping as they cool and seal
- After 24 hours test lids (press down to make sure vaccuum seal worked)
- If any jars are popped, they’re fine but need to be used immediately; put them in fridge and use within 3 weeks
- Remaining jars can be stored in a cool, dark place until opened
|Jars just after I placed them into their steaming hot water bath.
I can’t wait until the 24 hours is up and I can taste it! Yay! They all pinged after one hour! Sealed tight.
Sticky, but clean up wasn’t bad.
Here are pictures of the mess:
|Dirty strawberry dishes… note chris’ little white bowl and spoon from his evening snack. 🙂
|One sticky pot of jam bits
I’ll try to remember to take a picture when we open one for toast.
Nutritional Info (recipe calculated on LiveStrong):
Serving Size: 2 tablespoons
Dietary Fiber: .13g
Update 7/8/11: It was really good… I think less sugar would be better. Lots of pieces of fruit. Looked just like professional jam. It’s especially good on oatmeal toast 🙂
I love a strawberry ice cream that takes 5 minutes to prepare and then you just sit and let it swirl around in the ice cream maker. Mmmmm strawberries.
Chris and I totally cheated and reworked a recipe from Cuisinart. Our is much easier, and less fat!
It’s sitting in the freezer right now, calling my name. 🙂
2 cups frozen strawberries
1 cup sugar (split into 1/3 and 2/3 cups)
2 tbsp plus 2 tsp lemon juice
2 3/4 cups fat free half and half (we used Skim Plus brand)
1 tsp vanilla extract
Put frozen strawberries in blender with lemon juice and 1/3 cup sugar. Blend until strawberries are broken up and smaller.
Toss in the fat free hald and half, rest of the sugar, and vanilla. Blend again 1-2 minutes until creamy.
Pour into ice cream maker and run for 25 minutes. Yum!
You can freeze it in quart containers or any sealed tupperware for 2 hours to make it harder if you prefer (and if you can wait).
Makes 5.5 cups, so that’s eleven 1/2-cup servings at 102 calories a piece (no fat at all).
***My follow up: Yummy on day 1, but because there’s no fat, once you have it in the freezer overnight it crystalizes and isn’t much fun after that. More like ice milk, very icy. Great for a party when everyone will eat it right away. Other than that, I wouldn’t make it again. 😦