If you love the combination of sweet strawberries and tangy kiwis, this strawberry kiwi jam is the perfect homemade treat to add to your pantry. Made using the canning method, this recipe ensures you’ll have a shelf-stable, delicious jam ready to enjoy any time of the year. Whether spread over toast, spooned onto yogurt, or used as a filling for pastries, this jam offers a burst of fresh fruit flavor in every bite.
Preserving fruit through canning may seem intimidating, but with the right steps, it’s a straightforward process that yields incredibly rewarding results. Let’s break it down so you can make a batch of this delicious strawberry kiwi jam at home.
Why You’ll Love This Recipe
- Bright, fresh flavor – The natural sweetness of strawberries balances beautifully with the tartness of kiwis.
- Canning for longevity – Properly canned jam can last up to 12 to 18 months, making it perfect for gifting or keeping on hand.
- No artificial preservatives – Just real fruit, sugar, and pectin for a naturally delicious spread.
- Versatile use – Spread it on toast, swirl it into oatmeal, layer it in desserts, or pair it with cheese for a sweet-savory bite.
Ingredients for Strawberry Kiwi Jam
To make a batch of about six half-pint jars, you’ll need:
- 2 pounds strawberries, hulled and mashed
- 3 kiwis, peeled and chopped
- 6 tablespoons classic pectin
- 1 tablespoon bottled lemon juice
- 5 cups sugar
Step-by-Step Canning Instructions
Step 1: Prepare the Jars and Lids
- Wash your jars, lids, and bands with hot, soapy water.
- Heat and sterilize the jars by placing them in a pot of simmering water or running them through a dishwasher on the hottest setting. Keep them warm until ready to use.
Step 2: Prep the Fruit
- Crush the strawberries using a potato masher or a fork, one layer at a time, until you have three cups of mashed berries.
- Peel and finely chop the kiwis into small pieces to distribute their flavor evenly throughout the jam.
Step 3: Cook the Jam
- In a large saucepan, combine the mashed strawberries, chopped kiwis, pectin, and lemon juice.
- Bring the mixture to a gentle boil over medium-high heat, stirring often to prevent burning.
Step 4: Add Sugar and Boil
- Stir in the sugar and mix continuously until dissolved.
- Increase the heat and bring the jam to a rolling boil—a boil that doesn’t stop when stirred.
- Boil for exactly one minute, stirring constantly, then remove from heat.
Step 5: Fill the Jars
- Carefully ladle the hot jam into the sterilized jars, leaving half an inch of headspace at the top.
- Use a rubber spatula or plastic knife to remove any trapped air bubbles.
- Wipe the rims of the jars with a damp paper towel to ensure a clean seal.
Step 6: Seal and Process the Jars
- Place the lids on the jars and secure the bands fingertip-tight, meaning snug but not overly tight.
- Place the jars in a water bath canner filled with simmering water.
- Ensure the jars are covered by at least one inch of water, then bring to a rolling boil.
- Process the jars for ten minutes.
Step 7: Cool and Store
- Turn off the heat and let the jars sit in the hot water for five minutes before carefully removing them.
- Let the jars cool undisturbed for 12 hours on a towel or rack.
- Check the seals by pressing down on the center of the lids. If they don’t pop back, they are sealed properly.
- Store in a cool, dark place for up to one year.
Ways to Enjoy Strawberry Kiwi Jam
Once your jam is ready, here are some delicious ways to use it:
- Spread on pancakes or waffles – A fruity alternative to syrup.
- Slather on toast or biscuits – The perfect morning treat.
- Swirl into yogurt or ice cream – Adds natural sweetness and flavor.
- Serve with cheese and crackers – Pairs beautifully with brie, cream cheese, or goat cheese.
- Use as a filling for pastries – Try it in thumbprint cookies or homemade turnovers.
Troubleshooting and Tips for Success
- Why is my jam too runny? The jam will continue to set as it cools. If it’s still runny after 24 hours, you can reboil it with a little more pectin.
- Why is my jam too thick? Too much pectin or overcooking can cause thick jam. To thin it out, gently heat it with a little water or juice.
- Do I have to use bottled lemon juice? Yes. Bottled lemon juice has a consistent acidity level that ensures safe canning.
- How do I know if my jars sealed properly? If the lid is firm and doesn’t pop when pressed, it’s sealed. If not, refrigerate and use within a few weeks.
- Can I reduce the sugar? Regular pectin requires sugar for proper setting. To reduce sugar, use a low-sugar or no-sugar pectin.
Customizing Your Strawberry Kiwi Jam
One of the best things about homemade jam is the ability to adjust flavors and textures to your liking. If you want to get creative, here are a few ways to modify this recipe while still keeping it safe for canning.
1. Adjusting Sweetness
The recipe calls for five cups of sugar, which is necessary for both flavor and preservation. However, if you prefer a less sweet jam, you can:
- Use a low-sugar pectin, which allows you to reduce the sugar without affecting the texture.
- Substitute part of the sugar with honey for a more natural sweetness.
- Use a combination of white and brown sugar for a deeper, caramelized flavor.
2. Adding a Flavor Twist
Want to elevate the taste even further? Try incorporating:
- Vanilla bean or extract – Adds warmth and richness.
- A pinch of cinnamon or ginger – Enhances the fruity flavors with a subtle spice.
- Citrus zest – Orange or lime zest can brighten up the jam.
- A splash of liqueur – A tablespoon of Grand Marnier, rum, or amaretto can add a gourmet touch.
3. Changing the Fruit Ratio
While this recipe uses three cups of mashed strawberries and three chopped kiwis, you can adjust the ratio based on preference.
- For a more strawberry-forward jam, increase the strawberries and reduce the kiwis.
- If you love the tanginess of kiwi, add an extra one and reduce the strawberries slightly.
- Try blending in other fruits like raspberries or peaches for a unique combination.
4. Making a Chunkier or Smoother Jam
The texture of your jam depends on how much you mash the fruit.
- For a chunkier jam, lightly mash the strawberries and kiwis, leaving some larger fruit pieces intact.
- For a smoother jam, blend the fruit before cooking for a uniform consistency.
5. Turning It into a Freezer Jam
If you don’t want to go through the canning process, you can make this a freezer jam instead.
- Use a no-cook pectin and follow the package instructions.
- Pour the jam into clean jars, leaving space for expansion.
- Let it sit at room temperature for 24 hours, then store it in the freezer for up to a year.
Final Thoughts: A Homemade Jam Worth Sharing
Making your own strawberry kiwi jam is a simple and rewarding process that results in a flavorful, homemade preserve that you can enjoy all year long. The sweet strawberries and tangy kiwi create a unique jam that’s both vibrant and delicious. Plus, canning it ensures freshness and makes it perfect for gifting.
Would you try this recipe? Let us know how it turns out and how you love to use it!