Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.

Wash strawberries under cold running water; drain. Remove stems and caps from strawberries. Crush strawberries one layer at a time using a potato masher. Measure 3 cups crushed strawberries. Peel kiwi and dice.

Combine strawberries, kiwi, ginger, pectin and lemon juice in a large saucepan. Bring mixture to a boil over medium-high heat, stirring to blend in pectin. Add sugar, stirring until sugar dissolves. Bring mixture to a rolling point that cannot be stirred down. Boil hard for 1 minute. Stirring constantly. Remove from heat. Skim off foam if necessary.

Ladle hot jam into a hot jar leaving a 1/4 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling-water canner. Repeat until all jars are filled.

Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process half-pint jars 10 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.