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Kiwi-Strawberry Jelly

My mother and I were experimenting and made this jelly. Its the best tasting besides regular strawberry preserves I've ever had.



  • 3-1/2 cups Kiwi-Strawberry juice
  • 1 package (1-3/4 oz.) powdered fruit pectin
  • juice from 1 lemon
  • 4 1/2 to 5 cups sugar (taste to see how sweet you want it)


In a Dutch oven combine Kiwi-Strawberry juice, juice from 1 lemon, and pectin. Bring to a full rolling boil over high heat; stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 2 minutes, stirring constantly.

Remove from the heat; skim off foam. Pour hot liquid into hot sterilized half-pint jars, leaving 1/4 inch head-space. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. Yield: 6 half-pints or 3 pints.

The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

Servings: 48
Time:15 Minutes Preparation Time
about 20 Minutes Cooking Time

Source: My Mother

By branbrumom from Vian, OK

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June 22, 20100 found this helpful

I have a question, is the kiwi-strawberry juice actual 100% juice? Do you make your own or buy a jar?

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