By Joseph Parish
As most people who are familiar with me know I have been raising my eleven year old grandson in the art of survival. He probably knows more about taking care of himself then most children twice his age. He has become very self-sufficient with skills ranging from making his own colloidal silver to proper use of stored food supplies.
Yesterday I decided to teach him some of the fundamentals of canning jellies. His favorite of course is strawberry and he is fond of eating Kiwi fruit raw. Unfortunately it is very hard to talk him into trying various flavors. However, I am not one to be discouraged and decided to show him how to make a very tasty Strawberry Kiwi Jam.
The recipe that I have listed below will make approximately five or six half pints. According to whether or not you use regular pectin or Pomona you may have to vary the amount of pectin accordingly. Using more fruit and with the Pomona will increase the flavor greatly as well the use of Golden Kiwi’s in the batch.
The Ginger is an optional item and you do not have to add any at all as the final product will taste great with or without it. Here are the basic ingredients:
3 cups of crushed strawberries
3 peeled and diced kiwi
1 Tablespoon of lemon juice
1 Tablespoon of minced crystallized ginger
1 package of pectin
5 cups of sugar
Start the recipe out by combining the strawberries, kiwi, ginger, lemon juice and the pectin together in a large saucepan. Do not use any sort of copper pans for making jams. Bring the mixture to a rapid boil being sure to stir it frequently. Add the sugar to the combination and return the mixture to a complete boil again. Once again stir the mixture constantly.
Continue to boil the mixture for an additional minute and then remove it from the heat. Skim off any foam that has developed. Ladle the final product into very hot, sterilized jars and leave a 1/4 inch headspace in each. Place the lids on the jars and process them in a boiling water bath for approximately 10 minutes. You may have to adjust the boiling time according to the altitude.
There you have it. The final product is tasty and certainly a treat at breakfast time on toast.
Copyright @ 2009 Joseph Parish