Strawberry Kiwi Freezer Jam

4 to 5 jars

Ingredients

  • 1 cup (250 ml) crushed strawberries
  • 1/2 cup (125 ml) crushed kiwifruit, about 3
  • 4 cups (1000 ml) granulated sugar
  • 1 pouch (85 ml) Bernardin liquid pectin
  • 3 tbsp (45 ml) bottled lemon juice

Description

  1. Wash and rinse 5 – 250 ml mason jars.
  2. Wash, hull and crush strawberries, one layer at a time. Measure 1 cup (250 ml); set aside.
  3. Peel and crush kiwifruit, one layer at a time. Measure ½ cup (125 ml).
  4. Combine prepared strawberries, kiwifruit and sugar into a large bowl. Mix well; let stand 10 minutes.
  5. Stir in liquid pectin. Add lemon juice. Continue stirring for 3 minutes.
  6. Ladle jam into a hot, sterilized jar to within ¼ inch (0.5 cm) of top rim (headspace). Using non-metallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Centre SNAP lid on jar; apply screw band securely until fingertip tight. Do not over-tighten. Place jar in canner. Repeat for remaining jam.
  7. Let stand in refrigerator until set. Freeze within 24 hours for long term storage.
  8. Store in freezer up to 1 year or in refrigerator up to 3 weeks.