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)
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
