Strawberry-Kiwi Jam Recipe

Strawberry Kiwi JamStrawberry-Kiwi Jam jars

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.

Crushing StrawberriesChopping KiwiMincing 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


  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.
Table 1.   Recommended process time for Strawberry-Kiwi Jam in a boiling water canner

Process   Time at Altitudes of

Style   of Pack

Jar   Size

0   – 1,000 ft

1,001   – 6,000 ft

Above   6,000 ft


or Pints

10   min

15 min

20 min

Open jars of jam Turning Until Fingertip Tight

If you’re not able to access the Step-By-Step instructions, then go to and click on “Step-By-Step Preserving Strawberry-Kiwi Jam”.

6 thoughts on “Strawberry-Kiwi Jam Recipe

    1. nchfp Post author

      Sugar is essential in the pectin gel-structure of jams and jellies, whereas sugar performs other functions in baked goods (however, you will find that texture and taste can also be altered in baked goods when you sub alternative sweeteners for sugar). Please read our response to Lynette’s question asking about using honey or molasses instead of sugar to better understand the role of sugar in the formation of a pectin gel. There are pectin products specially formulated for making jam without added sugar to which alternative sweeteners (including xylitol) can be added instead. Just be sure to follow the instructions on the packaging, and also be aware that the final product will vary in texture and/or flavor from a sugar-added jam (technically the final product is considered a fruit-spread rather than a traditional jam). You may want to try a small batch first to figure out how much sweetener you like. We have not experimented with creating a Kiwi-Strawberry Jam with xylitol, so I’m sorry, but we do not have a specific recommendation for you here.

  1. Lynette

    I am very interested in this recipe. I do have a question though. In my family we have someone who is allergic to most sweeteners. They can only use Honey and Molasses. How would you alter the recipe using Honey, so they can use the jam as well? Thanks.

    1. nchfp Post author

      I’m sorry, but we do not have recommendations for Kiwi-Strawberry Jam made with honey or molasses.

      Unless pectin is specially modified to allow for gelling without sugar, pectin-based recipes require a minimal amount of sugar to gel (as do long-boil jam recipes which depend on natural pectin from fruit to gel). The balance among pectin, sugar and acid must be right for the pectin gel to form. Do not expect to get a gel with the same proportions of ingredients if you reduce or replace sugar in traditional recipes.

      The formation of a gel in jams is important because the gel structure binds water so that it is not available to bacteria and spoilage microorganisms like molds and yeasts. If that water is not bound up in the gel, then microorganisms can more easily grow.

      To make gelled products without the amount of sugar usually needed, you need to purchase a no-sugar-needed pectin and follow directions and recipes designed for that product. Unfortunately, successful results are not expected from simply replacing no-sugar-needed pectin for regular pectin in a recipe (like our Strawberry-Kiwi Jam recipe, for example).

      You might find recipes from other sources for jams made with honey or molasses, but we do not have any such recommendations.

  2. Barb

    That looks like a winner!
    Thank you SO much for this blog! I like that there is no corporate sponsor trying to sell me something.

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