Strawberry Kiwi Jam

I made one more batch of Strawberry Kiwi Jam yesterday morning, to roaring success. (The jam in the background is Gingered Rhubarb Jam that I made earlier this summer.) Here's the recipe, in case you'd like to try it:

Strawberry Kiwi Jam

1 heaping cup peeled kiwi, crushed (I used a potato masher.)
1 heaping cup hulled strawberries, crushed
2/3 cup freshly squeezed orange juice
1/3 cup freshly squeezed lime or lemon juice
1 (1 3/4) ounce pkg no-sugar-needed or light pectin
2 cups sugar
1/4 tsp. butter

Combine kiwi, strawberries, orange juice, and lime or lemon juice in a large saucepan. Combine pectin with 1/4 cup of the sugar. Gradually stir pectin mixture into fruit (I used a wire whisk, so the pectin doesn't lump up.), and add 1/4 tsp. butter. Bring to a boil over high heat, stirring frequently. Add remaining sugar and return to a full rolling boil that cannot be stirred down, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat.
Carefully ladle into hot jam jars, leaving 1/4 inch head space. Screw on two-piece lids unti firmly secured, but not too tight. Process in a boiling water canner for 10 minutes. Remove jars and cool. Store in a cool, dark place for up to 1 year. Makes about 4 half pint jars.