As strawberries become cheaper and sweeter I am trying to practice my skills at jam making and dehydrating. At the Master Food Preserver class we didn't do a lot of strawberry recipes but it is really a very easy fruit to match with other fruits for good combination jams. One of the perfect pairings is the luscious favor of Kiwi. It's now at the end of the season but I found them still bright and sweet on the inside. I decided to work on two recipes, one for the competition in July and the other an experiment in flavor combination.
I bought four pounds of each and had so much left that I decided to use my new found skills as a dehydrator. I put together three rings of fruit and got the machine going. Here is the before pictures. I wish you could smell my kitchen the strawberry and kiwi's drying are over the top.
My two jam recipes for tonight are Kiwi Pineapple Jam and Kiwi Strawberry Daiquiri Jam. Both of these recipes I used the Ball Flex Batch Pectin which worked great at setting up the mixture. For every 2 half pints you will use 1 1/2 T. of the pectin. Here are the recipes:
Kiwi Pineapple Jam
3 cups peeled and chopped Kiwi
1 cup unsweetened pineapple juice
4 cups sugar
1 package powdered pectin (3 T. flex no sugar pectin)
Combin kiwi, pectin, and pineapple juice in dutch oven. Bring to a boil, stirring constantly. Add sugar, stirring till dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into sterilized jars leaving 1/4" headspace. Adjust two piece caps. Process 10 minutes in water bath at a full boil. Make 4 half pints.
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Kiwi Strawberry Daiquiri Jam
1 cup Kiwi, peeled and chopped
1 cup Strawberries, chopped
2/3 cup unsweetened pineapple juice
1/3 cup lime juice
3 T. Ball Flex batch powdered pectin
3 T. Ball Flex batch powdered pectin
3 cups sugar
1/4 cup rum
Prepare boiling water canner. Wash and heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
Combine kiwifruit, strawberries, pineapple juice and lime juice in a large saucepan. Gradually stir in pectin. Bring to a boil over high heat, stirring frequently. Add sugar and return to a full rolling boil that can not be stirred down, stirring constantly. Boil hard for 1 minute, stirring constantly. Immediately stir in rum. Remove from heat. Skim off foam if necessary.
Carefully ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Center lid on jar. Apply band until fit is fingertip tight.
Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Makes 4 half pints.
Carefully ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Center lid on jar. Apply band until fit is fingertip tight.
Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Makes 4 half pints.
