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Strawberry Kiwi Freezer Jam Recipe
by Richelle Stafne - posted 07/25/11


Makes 5, 8-ounce jars

This recipe uses freezer jam pectin, which means the recipe uses less sugar
 
  • 1½ cups granulated sugar
  • 1 pouch (1.59 ounces) freezer jam pectin
  • 2 cups crushed, hulled (cap removed) strawberries (or raspberries)
  • 2 cups diced, peeled kiwi fruit (or mashed banana)

In a medium bowl, combine sugar and pectin, stirring until well blended. Add fruit. Stir for 3 minutes. Ladle into freezer jars, leaving ½ inch headspace. Apply lids tightly. Let stand at room temperature until thickened (about 30 minutes). Freeze up to one year (or enjoy immediately). Thaw before use.

 


Richelle Stafne holds a B.S.A. in Landscape Design, an M.S. in Horticulture, is a Certified Professional Horticulturist, member of the Garden Writers Association and an Oklahoma State University Research Specialist (Horticulture) in the Fruit and Vegetable Products Laboratory at the Robert M. Kerr Food and Agricultural Products Center.