Strawberry and Kiwi Jam

Flush with ripe summer fruits, I concocted this delicious jam which is not only excellent on toast, but would make a magnificent centre for a sponge layer cake.

There’s no need for pectin or jam sugar (which is just caster sugar with added pectin), if you use arrowroot powder or cornflour as a thickener.

Makes: 400g (500 ml) of jam



  • 270-300g fresh strawberries, hulled and cut into quarters
  • 2 kiwi fruit, peeled and chopped roughly
  • 1 orange: finely grated zest, and juice/pulp
  • 1 unwaxed lemon: finely grated zest, and juice/pulp
  • 2 heaped dessert spoonfuls of molasses sugar (dark muscavado is a fine substitute; or, soft dark brown)
  • 1 heaped dessert spoonful of strongly-flavoured honey
  • 1 large handful of fresh basil leaves, roughly torn
  • Quick grind of rainbow peppercorns (black pepper will do in a pinch)
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg (about 2 seconds’ grating of fresh nutmeg)
  • 2 heaped dessert spoonfuls of cornflour or arrowroot powder


  • A large, heavy-bottomed pot with lid
  • Citrus grater
  • Chopping board and sharp knife
  • Manual whisk
  • A 500ml sealing jam jar (optional)


  1. Put all ingredients, except cornflour/arrowroot, in a large covered saucepan over a high heat and bring to the boil. Briskly whisk in the cornflour/arrowroot and leave to bubble on a medium heat for 10 minutes with the lid off, whisking every few minutes.
  2. Reduce the heat (ideally, move the pot to the smallest ring at the lowest setting), put on the lid, and leave to simmer for another 15-20 minutes, whisking occasionally, until it’s thickened to a jam-like consistency.
  3. If you want to save it for later, you could sterilise a 500ml jam jar (see here for details), and pour the jam into it. With a new lid/ring, it’ll keep in the cupboard for up to 6 months prior to opening; after which it’ll keep for several weeks in the fridge. With a previously-used lid/ring, you should put it straight into the fridge after cooling, and use within 2 weeks.

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