By Tessie2



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