Imagine how irritated I was upon opening my box of powdered pectin to find that it was in a torn bag, had poured out into the cardboard box, and was hardened into a lump. That's not helpful when you have already started cooking fruit. I gambled by adding more sugar and using liquid pectin instead. It worked, but Sure-Gel in getting an angry letter in the post from one very annoyed home canner.
I'll give them a test tomorrow, but what I tried at the bottom of the pot was pretty good. The recipe makes 7 half pints.
You will need:
4 cups crushed strawberries
3 kiwi, diced
1 tablespoon lemon juice
7 cups sugar
1 pouch liquid pectin
Combine strawberries, kiwi, and lemon juice in a large pot. Stir in sugar and bring to a boil. Stir in liquid pectin, and return to a full rolling boil. Boil hard 1 minute. Remove from heat, skim foam and ladle into sterilised jars leaving 1/4 inch headspace. Wipe threads clean, seal and process 10 minutes in a hot water canner with a 5 minute cool down before removing them. Let stand 12-24 hours before testing for seals.