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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 !