4 cups chopped strawberries
8 kiwi, peeled and chopped a little
1/4 cup lemon juice
1 package pectin (Sure-Jell)
8 1/2 cups sugar (in a separate bowl)
Bring boiling water canner, half full with water, to simmer. Wash jars and screw bands in hot, soapy, water; rinse with warm water. Pour boiling water over flat lids in saucepan off teh heat. Let stand in hot water until ready to use. Drain well before filling.
Stem and crush strawberries thoroughly. peel kiwis and chop a little bit. Measure exactly 6 cups prepared fruit into 6 or 8 quart saucepot. Stir in lemon juice.
Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 4 minutes, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with lids tightly.