Page 13 - Veggiefood Presentation
P. 13
Strawberry Kiwi Jam
Ingredients Method
470g chopped strawberries Combine the strawberries, kiwi,
230g peeled and chopped kiwi and sugar in a bowl and stir until
270g granulated sugar the fruit begins to release its juice.
Juice of ½ lemon
Scrape the fruit and sugar
combination into a 12 inch skillet
and place over high heat.
Bring to a boil and cook at a rapid
470g chopped strawberries
bubble for 8-10 minutes, stirring
regularly, until the jam is thick. You
230g peeled and chopped kiwi
can tell it's done when you can pull
270g granulated sugar
your spatula through the cooking
Juice of ½ lemon fruit and the jam doesn't
immediately rush in to fill the
space.
When jam is done, you can do one
of two things. Simply scrape it into
a pint jar, let it cool, and put it in
the fridge. Or funnel it into two
clean, hot half pint jars and process
them in a boiling water bath canner
for ten minutes.
As long as the seals are good, the
processed jam is shelf stable for up
to a year.
