recipe
Jams and Jellies

Strawberry Kiwi Jam – Freezer Jam Pectin

This jam can be made any time of the year as you can use freshly frozen berries that were picked at the hight of the season.

Ingredients:

  • 1 -1/2 cups (375 ml) granulated sugar or SPLENDA® No Calorie Sweetener
  • 1 pouch (45 g) BERNARDIN® Freezer Jam Pectin
  • 2 cups (500 ml) crushed strawberries (about 1 L)
  • 2 cups (500 ml) diced, peeled kiwifruit, about 8 medium (substitute mashed banana for Kiwi)
  • 3/4 tsp (4 ml) minced crystallized ginger (optional)

Directions:

  • Wash and rinse 5 BERNARDIN® Freezer Jars and lids or 250 ml mason jars and closures.
  • In a large mixing bowl, combine Freezer Jam Pectin and sugar or SPLENDA® until well blended. Stir fruit mixture into pectin-sugar mixture; stir 3 minutes.
  • Ladle jam into jars, leaving 1/2 inch (1 cm) headspace. Wipe jar rims removing any residue. Apply lids tightly. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks, freeze up to 1 year, or serve right away.
  • Note: SPLENDA® No Calorie Sweetener may be substituted for the granulated sugar. Use the same quantity of SPLENDA® as directed for granulated sugar. Other artificial sweeteners are not suitable substitutes.
PRINTER FRIENDLY RECIPE

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