Strawberry Kiwi Jam

There is something gratifying about making jam. Carefully selecting, peeling and cutting the fruits is a new ritual for me. Strawberry Kiwi Jam was Joe’s idea. I even let him pick out the strawberries.

I was always afraid to make jam, sometimes I still am. One word comes to mind: Botulism. That stuff is scary! Which is why I am extremely cautious while canning, I’m terrified!

When I’m in the kitchen, I usually have a million things going on at once, 6 pots boiling, trying to chop 4 different things at once, my iPad playing the latest episode of New Girl on Hulu… I get easily distracted. Once I walked away from boiling eggs and had to throw them all in the garbage. It can be really bad sometimes, especially if someone is talking to me.

But when I make jam, I become a different person in the kitchen. I become calm and almost serene. I know how important it is not to miss a step or mess up any details so careful I become.

It is also extremely gratifying to hear the “pings” after removing your jars from the boil. They bring a huge smile to my face—an ear-to-ear grin.

The giveaway is now over and the winners from the rafflecopter will be announced Saturday, May 11th, between 2-3pm. During the PinChatLive, A chat similar to a tweetchat but on pinterest… and its held live with a Google+ hangout. If you participate in the chat, you’re entered to win one of FIVE Lodge Cast Iron Giveaways. All you have to do follow the instructions below in the image and head on over to the PinChatLive Youtube Video and our #BrunchWeek Pinterest Board.

Disclosure: I was not provided compensation to post about or to link to these sponsors and prizes. I received some free samples but as always, my opinions of these products are my own.

Brunch Drink Recipes

Frozen Grasshopper by Amanda’s Apron
Gin and Sparkling Red Wine Cocktail by Take A Bite Out Of Boca
Chocolate Trifle {kid friendly} by Real Housemoms
Vanilla Pomegranate Mojito by Noshing With The Nolands
Cherry Sangria by Cooking In Stilettos

Potato Brunch Recipes

Parmesan Roasted Red Potatoes with Vidalia Onions and Thyme by Cook the Story
A Salad Called German Potato by The Vintage Cook

Breads, Grains, Cereals and Pancake-type Yums

Chocolate Chip Craisin Granola Bars by Big Bear’s Wife
Dandelion Pesto Pizza by Culinary Adventures with Camilla
Biscoff Walnut Granola Parfaits by White LIghts on Wednesday
Stuffed French Toast by poet in the pantry
Pina Colada French Toast by The Domestic Mama & The Village Cook
Sourdough Epi Baguettes with Rhubarb Blood Orange Ginger Jam by Spontaneous Tomato
Carrot Cake Pancakes by Love and Confections

Spreads and Dips for Brunch

Strawberry-Kiwi Jam by Sweet Remedy
Grilled Pineapple and Walnut Dip by Jane’s Adventures in Dinner

Brunch Dessert Recipes

Raspberry Sweet Rolls with Meyer Lemon Glaze by by Cravings of a Lunatic
Florida Strawberry, Lavender Farmers Cheese and California Walnut Braided Pastries by Vanilla Lemonade
Sour Cream Coffee Cake by Savory Sweet Eats

Strawberry Kiwi Jam

This recipe is made with Pomona's Pectin and honey! No extra sugar here.

Yield: 3 jars

Prep Time: 30 min

Cook Time: 20 min

Total Time: 50 min


3 cups strawberries
1 cup kiwi
3 Tbsp lemon juice
2 tsp calcium water
3/4 cup honey
2 tsp pomona's pectin


Prepare calcium water according to package instructions and store in fridge.

Wash and rinse jars. Bring lids and rings to boil. Turn down heat and let stand in hot water until ready to fill and seal.

Measure fruit into pan with lemon juice.

Add calcium water from jar into pan; stir well. Measure honey into separate bowl. Thoroughly mix Pectin powder into honey.

Bring fruit to boil. Add pectin-honey mixture and stir vigorously 1-2 min. while cooking to dissolve pectin. Return to boil and re- move from heat.

Fill jars to 1/4" of top. Wipe rims clean and screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 min. (add 1 min. more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals–lids should be sucked down.

adapted from: Pomona's Pectin