• Jessica

Mega Kiwi Strawberry Jam

I woke to a rainy, 50 degree morning. What's better than fresh jam on a homemade biscuit when it's a crisp fall morning? Nothing.

Being a farmers wife, you tend to have a need to make things fresh, from scratch, and always tasty. A lot of this is due to being 30 minutes away from the nearest grocery store or restaurant. This Mega Kiwi Strawberry jam is no different! I love this sweet and tart jam on top of my yogurt, my husband likes it on his biscuits, and our cat likes it on the floor.


2 lb. strawberries

3 Mega Kiwis, peeled and chopped

1 package low sugar pectin (I use sure-gel)

1 tbsp lemon juice

2 1/2 c. sugar


Makes about 8-10 jars

1.Heat and sterilize jars. I fill my cleaned sink with hot water and let them rest in there until ready for use.

2.While jars are sterilizing, crush strawberries in a bowl, 1 layer at a time, using a potato masher. If you don't like your jam as chunky, throw them in the blender for a quick spin with the chopped Mega Kiwi.

3.Combine all ingredients except sugar in saucepan. Bring to a boil over medium-high, stirring often. 

4.Add sugar. Stir constantly until sugar is dissolved.

5.Bring mixture to a rolling boil. Boil for 1 minute, stirring constantly. Remove from heat.

6.Pour into hot jars, leave 1/2 inch headspace. Use a wet paper towel to clean jar rim. 

7.Put on lids and twist until fingertip tight; not overly tight, but sealed. Place jar on canning rack over simmer water in your water-bath canner. 

8.Process jars by lowering rack into water. Make sure there is 1 inch of water covering the tops of the jar. Bring water to rolling boil. Process jars for 10 minutes.

9.Turn off heat and remove lid. Let jars cool for 5 minutes in the water. Remove and let cool until you hear the pops of them sealing. Store and enjoy!

Happy eating!

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