Strawberry-Kiwi Jam

3 c. fresh strawberries, hulled and quartered
3 medium fresh kiwifruit, peeled, finely chopped
1 (1.75 oz) pkg. powdered fruit pectin
1 Tbsp. finely chopped crystallized ginger
1 Tbsp. butter
1 Tbsp. lemon juice
1 tsp. finely shredded orange peel
Dash salt
5 c. sugar

In medium bowl slightly mash strawberries. In a Dutch oven combine strawberries, kiwifruit, pectin, ginger, butter, lemon juice, orange peel and salt. Heat on medium-high, stirring constantly, until mixture comes to a full rolling boil. Add sugar. Return to boiling; boil one minute, stirring constantly. Remove from heat; skim off foam with metal spoon. Ladle jam into hot, sterilized half-pint canning jars, leaving 1/4-inch headspace. Wipe rims of jars; adjust lids. Process in boiling-water canner for five minutes (start timing when water returns to boiling). Remove jars; cool on racks. Makes about six half-pint jars.