3 cups chopped kiwi
1 pkg powdered pectin
1 cup unsweetened ppineapple juice
4 cups sugar
Combine kiwi, pectin and pineapple juice in a
large saucepot. Bring to a boil, stirring
constantly. Add sugar, stirring until disolved.
Return to a rolling boil. Boil 1 minute,
stirring constantly. Remove from heat. Skim
foam if necessary. Ladle hot jam into hot jars,
leaving 1/4 inch headspace. Adjust two-piece
caps. Process 10 minutes in a boiling water
bath. Yield: about 4 half-pints
Have a good one !