Preserved: Strawberry Kiwi Jam
I've always loved kiwi fruit, if for no other reason than that they taste intensely tropical and they are in season in the dead of winter. Their fuzzy skin, succulent flesh, and parrot-green hue are always a welcome alternative to the usual roster of apples, oranges, and bananas. Because they are so juicy, kiwis also make great jam—especially when paired with complimentary flavors.
This recipe is one that I adapted slightly from the National Center for Home Food Preservation. Strawberries and kiwis are simmered together with lemon juice, and a bit of crystallized ginger is added for extra kick. I dialed back the sugar to let the natural sweetness of the fruit shine through.
Of all the jams I've made, I have to say this is one of the prettiest. Deep pink, it's shot through with tiny black kiwi seeds that hint at its tropical flavor. Try it with sweet breads like brioche or challah, or serve it alongside pancakes.
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About the Author: Lucy Baker is a food writer and the author of The Boozy Baker: 75 Recipes for Spirited Sweets. She is currently at work on a second book about homemade food gifts. She lives in Brooklyn with her husband and dachshund.