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.

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Strawberry Kiwi Freezer Jam Recipe
by Richelle Stafne       #Recipes


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.

 

Posted: 07/25/11   RSS | Print

 

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The views and opinions expressed in this article are those of the author alone and do not necessarily reflect the views or opinions of State-by-State Gardening, its parent company or affiliates. The author is solely responsible for all content. Our articles are only meant to educate and entertain our readers. We are not medical professionals and cannot recommend the ingestion or topical application of any herbal remedy, poultice, tea, etc. Please consult a medical professional before ingesting any plant.

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