This post is sponsored by Florida Strawberry in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
There is a bin in the basement with all the things I have saved over the years. I periodically add things to it, though the amount has decreased dramatically over the years.
As a kid, I thought I needed to save EVERYTHING! All the interesting newspaper and magazine articles I read, all the tests I aced, all the crappy photos I took that were so blurry, sometimes I couldn’t even tell who or what the subject was. I held on to so much and it collected and collected until I purged almost all of it. Oh, did that feel so good.
But there’s nothing wrong with saving a few things that bring me joy or remind me of something wonderful. Like all the cards Granny sent me, sometimes for my birthday or Christmas, sometimes just because she missed me. I hope she knew I missed her too.
Like the concert and musical tickets from all the shows I enjoyed so much. Just holding them brings back memories of who I went with and my favorite song and sometimes sends chills down my spine. The little programs and okay, occasionally junk I purchase at those events goes in the bin too because I always have to have a little something.
Maybe the bin has decreased in its contents because I hold onto the memories far more tightly than I hold onto the things. Also because let’s face it, we all take pictures and videos of everything now, which is both a great and terrible thing. I definitely try to put my phone down at concerts and events, but it’s nice to be able to look back and recapture that electric feeling from an awesome night. It’s something I actually do rather frequently.
I also save food. Ew, no, not in the basement in the bin kind of way. In the cook and freeze and enjoy later but definitely not too much later way.
Florida Strawberry season is almost over; it runs from December to April. They always help me get through winter and I’m bummed to see them go, even if it does mean spring is coming (yay spring!). Luckily, we can preserve them. In this post and recipe, I have two ways for you to preserve them. They are in stores now, so get ready to stock up and make some deliciousness.
The first is strawberry kiwi jam. I do not can, but if you do, this jam will can wonderfully. Otherwise it will last in the refrigerator about a week. Unless you bake it all into these Strawberry Kiwi Bars. Like I do with nearly all the desserts on the blog (and many of the savory dishes as well), I prepared, baked, cooled, cut, and frozen some of these bars.
People have this preconceived notion that frozen food is less delicious than fresh food, but when done properly that is so not the case. In fact sometimes, I like something better after it’s been frozen. Crazy, huh???
The bars have a classic shortbread-y, sandy crust and topping with nuts. The tangy strawberry kiwi jam keeps these from becoming too sweet and really proves why the strawberry kiwi combination has always been a favorite of mine. I love those bites where I get a punch of that kiwi sourness and then strawberry sweetness.
Be sure to check out Florida Strawberry on Facebook, Twitter, Instagram, Pinterest, and YouTube for more inspiration on how to preserve strawberries. Don’t forget to check out the other Sunday Supper dishes below either!
Strawberry Kiwi Crumb Bars #SundaySupper
- Total Time: 1 hour 30 minutes
- Yield: 18 bars 1x
Ingredients
Jam
- 4 cups strawberries, hulled and quartered
- 3 cups kiwis, peeled and diced
- 2 ½ cups granulated sugar
- ¼ cup fresh lemon juice
- Squeezed lemon halves
Bars
- 2 cups old fashioned oats
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 2 sticks unsalted butter, room temperature
- 3 cups jam
- ¾ cup pecans
Instructions
- Make the jam. In a large saucepan, combine the strawberries, kiwis, sugar, and lemon juice over medium high heat. Take the lemon halves from which you squeezed the juice, remove all the seeds, and throw them into the pot. Cook for 15-20 minutes, stirring frequently until the jam has thickened. Remove the lemon halves and pour into a bowl to cool. Jam may be canned if you are comfortable with that process or stored in the refrigerator in an airtight container for up to 1 week.
- Make the bars. Preheat oven to 350 degrees F. Butter a 9 by 13 inch baking pan.
- In a large bowl, stir together oats, flour, sugars, salt, and pepper. Work in the butter using a fork, pastry cutter, or fingers, until clumps form. Spread 2/3 of this mixture into the prepared pan and press firmly into the bottom. Spread the jam into an even layer over the crust.
- Stir the pecans into the remaining crumb mixture and sprinkle over top the jam. Bake for 30 minutes. Raise oven temperature to 375 degrees F. bake for about 15 minutes more until golden brown and bubbling. Serve warm or cool completely in the pan. Bars may be stored in an airtight container at room temperature for up to 1 week or frozen individually, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute.
- Prep Time: 30 minutes
- Cook Time: 1 hour
How to Preserve Strawberries
CANNING
- Chocolate Strawberry Cream Whoopie Pies by Soulfully Made
- Homemade Strawberry Pie Filling by Flour On My Face
- Strawberry Kiwi Crumb Bars by Pies and Plots
- Strawberry Mint Shrub Drink by My Life Cookbook
- Strawberry-Banana Jam French Toast with Strawberry Butter by Authentically Candace
DEHYDRATING
- Make-Ahead Quick Oatmeal with Dehydrated Strawberries by Simple and Savory
- Strawberry Basil Chocolate Discs by Desserts Required
- Strawberry Cacao Crunch by Wholistic Woman
- Strawberry Coconut Granola using Dehydrated Strawberries by My Sweet Savings
- Strawberry Marshmallows using Dehydrated Strawberries by Recipes Food and Cooking
FREEZING
- Strawberry Banana Acai Bowls by Family Foodie
- Strawberry Chutney Baked Brie by A Kitchen Hoor’s Adventures
- Strawberry Lemonade Blondies by Cindy’s Recipes and Writings
- Strawberry Swirl Cheesecake by Hezzi-D’s Books and Cooks
- Strawberry, Thyme, and Goat Cheese Hand Pies by Casa de Crews
PICKLING
- Cod Tacos with Pickled Strawberry Slaw by Caroline’s Cooking
- Herbed Goat Cheese Crostini with Vanilla Pickled Strawberries by Books n’ Cooks
- Pickled Strawberry Cocktail by Sunday Supper Movement
- Quick Pickled Strawberry Salad by Helpful Homemade
- Strawberry Fizz Cocktail by Hardly A Goddess
- Yogurt Parfait with Pickled Strawberries by Renee’s Kitchen Adventures
The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Strawberry and kiwi is such a great flavor combo. I want to spread this jam on everything!
The jam sounds ah-mazing!
I just love this recipe- I have never thought of a kiwi-strawberry jam but the flavors are perfect together!
I’ve had strawberry and kimi in a fruit salad, but don’t think I’ve had the pairing in baked goods. What a terrific idea! Very creative — thanks.
OMG! Don’t put the citrus halves into the jam. The pith makes it bitter, and no amount of sugar helps. Now its sweet and bitter. Ugh. What a waste of beautiful fruit.
Citrus in jam is a tried and true thickening trick, but it depends on a lot of factors. I’m sorry it didn’t work well for you.
Do you have a metric version of the recipe? How many grams of fruit, sugar, flour etc
I do not use metric weight. I’m sorry!