Summer in a jar! Enjoy this zingy fruit cordial mixed with water, lemonade, or ginger ale - or mix with a sparkling wine or make a batch of sangria for a party, perhaps?    


Yield: 10-12 cups

Strawberry Juice

2 cups (approx. 1kg strawberries)

Kiwi Puree

2 cups (approx. 1kg kiwi fruit)

Lemon Juice

(Fresh or Bottled)

4 cups

White Sugar

3-6 cups (to taste)


1.  Clean jars (or bottles) and equipment by washing in hot soapy water and rinsing well before use.

2.  If using fresh strawberries: rinse berries in water and drain carefully. Discard leaves and damaged berries (spoilt berries will affect the flavour, reduce storage period and increase risk of spoilage). Hull and slice strawberries.

    If using frozen strawberries: place frozen berries into a bowl and thaw overnight in the refrigerator. Any juice in the bowl will be added to the recipe as part of the juice volume.

3.  Juice strawberries via steam juicing, electric juicer or by heating with 1/4 cup water in a pan, simmer (covered) for 15-20 minutes until strawberries are soft, then puree and strain finely to remove pulp and seeds and collect the strawberry juice into a jug.

4.  Kiwi fruit can be peeled, juiced and strained like the strawberries (above method), or peeled and blended into a puree to retain the kiwi fruit seeds (our preference). 

5.  Prepare jars or bottles (if they require pre-heating, i.e. twist top jars) in a pot lined with a cloth. Cover jars with water and bring to a boil, boiling for 10 minutes. Once the time is up, turn the heat off and leave jars in the hot water until ready to fill.

6.  Place lids into a bowl. Cover with boiling water. Remove the lids from the water when you are ready to place them onto the jars to seal.  

7.  Measure 2 cups of strawberry juice, 2 cups kiwi fruit puree (or kiwi fruit juice) and 4 cups of lemon juice into a large pan. Add 3 cups of sugar and whisk well. Heat on medium and whisk occasionally while the sugar dissolves, but don’t allow the mixture to boil. Add remaining sugar in 1/2 cup amounts until sweetened to your liking (remember it will be diluted 1 part cordial to 4-5 parts water). Bring cordial to 88°C (190°F) – this is almost at a boil, but not quite that hot - then turn the heat off and discard foam (if any).

8.  Remove jars from hot water and place onto a heatproof surface i.e. tea towel. Pour the hot strawberry kiwi lemonade cordial into the hot jars to 0.5cm (1/4 inch) from the rim

(TIP: use a jug and jar funnel to fill jars).

9.  Wipe jar rims with a clean, damp cloth to remove any sticky residue.

10.  Remove lids from hot water and seal jars i.e. twist to secure “fingertip tight”.

11.  Return jars of cordial into the pot of boiling water and boil for the processing time stated below. Start the timer once the water comes back to a full boil.

12.  Turn off the heat source once the time is up. Remove jars from hot water after 5 more minutes. Cool jars overnight on a heatproof surface i.e. wooden board or towel. Do not adjust lids during this time.

13.  The next day, check jars have sealed before labelling and dating clearly.

14.  Store jars of strawberry kiwi lemonade cordial in a cool, dark and dry place (i.e. pantry) for up to 12 months. Jar lids should remain tightly sealed during storage, and not flex up or down when pressed (which indicates jar seal failure, do not consume).

15.  Refrigerate jars upon opening and consume contents within 6-8 weeks.

Processing Time for  STRAWBERRY KIWI LEMONADE CORDIAL  in a Boiling Water Canner




≤ 1,000 feet


1,001 - 3,000 feet


3,001 - 6,000 feet


≥ 6,000 feet

Hot Pack

≤ 1 Litre




15 minutes

15 minutes

20 minutes

Author: Megan Radaich          

Image credit: Megan Radaich          


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