Strawberry-Kiwi-Whiskey Jam

About: Mother, wife, passionate cook and baker, hobby photographer, living in Asia. I have a website with international recipes. I am not perfect but perfectly happy!

I found some really nice and small jam jars in a shop and some beautiful strawberries and kiwis on the market. But I wanted to add something special... my eyes went to the bar... that's it! Whiskey!

I cooked this jam, again in my Slow Cooker, as there is no mess at all with it. Just add all ingredients and let it cook!

Step 1:

For approx 8 normal Jars:

1700 g Strawberries, cut into small pieces

300 g Kiwi, cut into small pieces

250 ml Whiskey

1 kg Sugar

1 sachet Gelfix Extra 2:1 from Dr. Oetker

Step 2:

Mix all ingredients together and put them into the Slow Cooker, turn on LOW and let cook for 90 minutes.

Turn it over from time to time to dissolve all the sugar.

Then turn the slow cooker to HIGH and cook for 60 minutes.

Step 3:

Puree in a blender.

Step 4:

If the jam is still very liquid let cook for another 40 minutes on LOW, mine was perfect.

Step 5:

Fill immediately into clean jars and close tightly!

The jam is wonderful!!!

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    7 Discussions


    4 years ago on Introduction

    This recipe sounds fantastic! On the second round of heating, do you have the lid on or off? I just wonder how all the water from the fruit evaporates! Thanks for sharing this, I really want to make this :)

    1 reply

    4 years ago on Introduction

    While this looks/reads YUMMY, I would not cook the ingredients for 150+ minutes.

    Put all the stuff in the blender (cold), heat it up and boil it for 4-5 minutes to make sure it is sterile and fill into jars. You may need more of the Gelfix as less water evaporates.

    You may even skip the blender step. That will leave some junks in the jam.

    Nevertheless, the combination strawberry+kiwi+whiskey will be files for the next strawberry season. Months away...

    1 reply

    Reply 4 years ago on Introduction

    Thanks for your suggestion, that's how I used to cook jams before slow-cooker times. I just don't like the Gelfix too much, and find, in cooking it longer in the slow-cooker, it gets nice and sticky.