Equipment
* optional
Ingredients
Fruit Base
- 600 g strawberries, hulled and quartered
- 200 g kiwi, peeled and finely diced
- 600 g granulated sugar
- 30 ml lemon juice, freshly squeezed
Finishing
- 5 g fresh mint, finely chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 53 kcal
- Protein
- 0 g
- Carbohydrates
- 14 g
- Fat
- 0 g
- Fiber
- 0 g
- Sugar
- 13 g
- Sodium
- 0 mg
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 32 mg
- Calcium
- 4 mg
- Iron
- 0.1 mg
- Magnesium
- 2 mg
- Phosphorus
- 4 mg
- Zinc
- 0.0 mg
- Vitamin A
- 0 mcg
- Vitamin C
- 11 mg
- Vitamin E
- 0.1 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.0 mg
- Riboflavin
- 0.01 mg
- Niacin
- 0.1 mg
- Folate
- 4 mcg
- Water
- 15 g
Sources: USDA FoodData Central
Method
In a large mixing bowl, combine the hulled strawberries, diced kiwi, sugar, and lemon juice. Mix thoroughly, cover, and let sit at room temperature for 2 hours to macerate and draw out the natural fruit juices.
Transfer the fruit mixture to a heavy-bottomed saucepan. Bring to a rolling boil over medium-high heat, stirring frequently to prevent scorching at the bottom.
Continue to boil and reduce the jam until it reaches 105 degrees Celsius (220 degrees Fahrenheit) on a candy thermometer, which should take about 20 minutes. The bubbles will become visibly larger and slower to burst as the mixture thickens.
Remove the saucepan from the heat entirely. Skim off any light-colored foam from the surface using a spoon, then gently stir in the finely chopped fresh mint.
Ladle the hot jam into sterilized canning jars, leaving 1.5 centimeters of headspace at the top. Seal with lids and process in a boiling water bath canner for 10 minutes. Carefully remove the jars and allow them to cool completely at room temperature for at least 10 hours before checking the seals.
Chef's Notes
- Kiwi provides not only natural pectin to assist with the set but also a bright, tropical acidity that beautifully balances the deep sweetness of the strawberries.
- Adding the fresh mint completely off the heat is critical to preserving its delicate volatile oils; boiling it will destroy the fresh flavor and turn it bitter.
- For the best set without commercial pectin, ensure a portion of your strawberries are slightly underripe, as they contain significantly more natural pectin than fully softened, ripe berries.
- Skimming the foam before jarring is purely for aesthetic reasons, resulting in a beautifully clear, jewel-toned preserve.
Storage
Refrigerator: 1 month — Duration applies after the jar has been opened
Freezer: 6 months — If freezing instead of canning, leave 2 centimeters of headspace to allow for expansion
Troubleshooting
Jam is too runny and refuses to set
Cause: The mixture did not reach the gel point of 105 degrees Celsius or lacked sufficient acid
Fix: Pour the jam back into a pot, add a splash of lemon juice, and recook for 5 to 10 minutes until it reaches the proper temperature
Prevention: Always use a calibrated thermometer and perform a chilled plate wrinkle test before jarring
Mint flavor is muddy or unpleasantly bitter
Cause: The mint was boiled with the fruit rather than added off the heat
Fix: Cannot be fixed
Prevention: Always stir delicate fresh herbs in only after removing the pot from the heat source to protect volatile oils
Cultural Context
Fruit preserves have a long history rooted in the necessity of extending the short, abundant summer harvest through the barren winter months. Combining classic garden strawberry with tropical kiwi is a modern American twist, intelligently utilizing the kiwi's natural pectin to achieve a soft, spreadable set without the need for commercial additives. The addition of fresh herbs elevates this traditional pantry staple into a sophisticated accompaniment.
