Blending the local with the exotic, Strawberry-Kiwi jam is a flavorful extension of a classic strawberry jam. Strawberries are plumping up on farms in the southern states. If you’re farther north, then you might want to save this recipe for June or July when you’ll have fresh berries of your own. Or, you can pluck some strawberries off a shelf at the grocery store while you are purchasing the more exotic ingredients that most likely don’t grow close to home: kiwis and (crystallized) ginger.

Strawberry-Kiwi jam is a slightly tangy, subtly spicy, but mostly sweet jam. It goes great on toast, and if you like to bake then try it in thumbprint cookies or with cake. Home canning beginners may want to follow the illustrated instruction guide available here: Step-By-Step Preserving Strawberry-Kiwi Jam. Please also read Using Boiling Water Canners and Principles of Home Canning before beginning. For those of you already comfortable with the basics, here’s the recipe from the University of Georgia publication So Easy to Preserve:

Strawberry-Kiwi Jam with powdered pectin

Makes about 6 half-pint jars

• 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

Procedure:

1. Wash canning jars and keep warm.
2. Prepare two-piece canning lids according to manufacturer's directions.
3. Combine strawberries, kiwi, lemon juice, ginger and pectin in a large saucepot. Bring quickly to a boil, stirring frequently.
4. Add sugar, stirring until dissolved.
5. Return to a rolling boil. Boil hard 1 minute, stirring constantly.
6. Remove from heat. Skim foam if necessary.
7. Ladle hot jam into hot jars, leaving ¼ inch headspace.
8. Wipe jar rims and adjust lids.
9. Process in a Boiling Water Canner using recommended process times in the table below.

If you’re not able to access the Step-By-Step instructions, then go to http://nchfp.uga.edu/how/can7_jam_jelly.html and click on “Step-By-Step Preserving Strawberry-Kiwi Jam”.