November 20, 2011

Brunch on Sunday...

Here is a delicious recipe for Strawberry-Kiwi jam to put on your toast, baguettes, french rolls and croissants. This will taste great on Thanksgiving too, either as a cranberry substitute, breakfast before the big day or mixed with turkey - mmm, good.


3 cups fresh strawberries hulled + quartered
3 medium kiwis peeled + chopped
1 1 3/4 oz powdered fruit pectin
1 tbs finely chopped crystallized ginger
1 tbs butter
1 tbs lemon juice
1 tsp finely shredded orange peel
Dash salt
5 cups sugar (or sugar substitute)


1. In a medium bowl, slightly mash strawberries. In a Dutch oven, combine the fruit, pectin, ginger, butter, lemon juice, orange peel and salt. Heat on medium high, stirring constantly, until it comes to a rolling boil.

2. Add sugar, return to boil for one minute, stirring constantly.  Remove from heat, skim off foam with a metal spoon.

3. Ladle jam into hot, sterilized half-pint canning jars, leaving a 1/4" headspace. Wipe rims of jars, adjust lids. Process in a boiling water canner for 5 minutes (start timing when water returns to boiling). Remove jars, cool on racks. Makes about 6 half-pint jars.

Enjoy!! Have a great Sunday - I have to work tomorrow (I usually have Mondays off) so I will be off for 5 days for Thanksgiving!! woo-hoo, I can't wait!  See you back here tomorrow!


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