2 C. chopped strawberries
1 C. peeled and chopped kiwi
1 1/4 C. granulated sugar
juice of 1/2 lemon

Combine the strawberries, kiwi, and sugar in a bowl and stir until the fruit begins to release its juice. Scrape the fruit and sugar combination into a 12 inch skillet and place over high heat. Bring to a boil and cook at a rapid bubble for 8-10 minutes, stirring regularly, until the jam is thick. You can tell it’s done when you can pull your spatula through the cooking fruit and the jam doesn’t immediately rush in to fill the space. When jam is done, you can do one of two things. Simply scrape it into a pint jar, let it cool, and put it in the fridge. Or funnel it into two clean, hot half pint jars and process them in a boiling water bath canner for ten minutes. As long as the seals are good, the processed jam is shelf stable for up to a year.