With Strawberry season at peak here, every farmers market seems to be flooded with these juicy beauties. I brought home a good quantity and have been enjoying them in various ways, and reserved a few to prepare some jam.
Chopped Strawberries and Kiwi
I also had a few kiwi sitting pretty in the refrigerator which I decided to add to the strawberry jam. The end result was a sweet+tart+delightful jam which my family enjoyed.
Strawberry – 750 gms, stems removed, cored and chopped
Kiwi – 6, peeled and chopped
Sugar – 600 gms
Fresh mint leaves – 8, finely chopped
Lemon juice – 1 tbsp
Strawberry-Kiwi jam on toast – my breakfast
1. Add sugar to the chopped strawberries and mix well in a mixing bowl. Cover and keep the bowl in the refrigerator overnight for the juices to extract.
2. The next day, pour the contents of the mixing bowl into a stainless steel saucepan and add all the remaining ingredients to it. Mix well and let it cook uncovered at medium high heat for 45-55 mins. Keep stirring and keep a close eye on it. During the last 15 mins, lower the heat to medium low. Remove from heat once done.
3. Spoon the prepared jam into a sterlised canning jar and seal the jar according to instructions. Once it is at room temperature, refrigerate the jar to store.
Note: This is a preservelike spread and not a true preserve and must be refrigerated to avoid spoilage, because it contains a higher proportion of fruit to sugar and retain more fresh fruit flavor.