Small Batch Strawberry-Kiwi Jam

Whew!  Sorry for my long blogging absence...I got really sick, and then just as I was getting better, had to leave town for a conference.  Luckily I am feeling much more healthy, and ready to get back in the kitchen!  But first -- back at the beginning of April, I held a giveaway for the fabulous cookbook Teeny's Tour of Pie.  The winner of the cookbook is Lisa of Sweet as Sugar Cookies.  Lisa - check your email so I can get your new cookbook to you.  I do have more pie-baking in the works...check back later this week for a peanut butter-brownie pie (yum).  Congrats to Lisa!

While you're waiting on that pie, you've got to try this strawberry-kiwi jam.  I made this jam a few weeks back when our CSA was overflowing with kiwis.  I like kiwis, but I don't necessarily want to eat them every day, and this jam was the perfect solution.  Making a small batch means you don't spend forever cutting up fruit, and you can make the jam in a regular skillet rather than a big pot (so it gets done sooner).  The jam is a perfect partner for almond butter on toast, and it would also be great swirled into yogurt.  I love the little kiwi seeds scattered all through the jam...so cute!

Small Batch Strawberry-Kiwi Jam (adapted from Food in Jars, original recipe here)
Makes 2 or 3 eight-ounce jars

1 pound strawberries, trimmed and chopped
6 kiwi, peeled and chopped
About 2 cups sugar (measure your fruit and use half as much)
Juice of 1 lemon
Small piece of butter, optional

1. Once your fruit is trimmed and chopped into small pieces, measure out how many cups you have.  Use half as much sugar -- I ended up with 4 cups of fruit, and so I used 2 cups of sugar.  Combine the fruit and sugar in a bowl, along with the lemon juice.  Stir to combine, and let sit about 10 minutes.
2. Stir the fruit mixture well, and then transfer to a large skillet. Turn the heat to medium-high, and bring the fruit to a boil.  Let it bubble at a low boil, stirring often, for about 10 minutes.  The jam will be slightly thickened and starting to gel.  You can add a bit of butter along the way if the fruit gets too foamy.
3. Transfer the jam to clean jars, and stash in the fridge (if using within a couple of weeks) or the freezer (if you want to keep it around for a while).