Making Jams and Jellies
with powdered pectin
- 3 cups crushed strawberries
- 3 kiwi, peeled and diced
- 1 tablespoon lemon juice
- 1 tablespoon minced crystallized ginger
- 1 package powdered pectin
- 5 cups sugar
Yield: About 6 half-pint jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Wash canning jars and keep warm; prepare two-piece canning lids according to
manufacturer's directions. Combine strawberries,
kiwi, lemon juice, ginger and pectin in a large saucepot. Bring quickly to a boil, stirring frequently. Add sugar,
stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat.
Skim foam if necessary. Ladle hot jam into hot jars, leaving ¼ inch headspace. Wipe jar rims and adjust lids.
Process in a Boiling Water Canner.
|Table 1. Recommended
process time for Strawberry-Kiwi Jam in a boiling
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft
This document was adapted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.
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