Thursday, January 5, 2012
3 cups chopped peeled kiwi
1 package dry pectin
1 cup unsweetened pineapple juice
4 cups sugar
1Combine kiwi, pectin and pineapple juice in a large saucepan.2Bring to a boil stirring constantly.3Add sugar, stirring until disolved.4Return to a rolling boil.5Boil hard for 1 minute, stirring constantly.6Remove from heat-skim off foam.7Ladle into clean hot jars leaving 1/4 inch head space.8Process 10 minutes in a boiling water bath at altitudes up to 1000 feet.
(TRIED INVAIN TO GET PECTIN AT OUT LOCAL SUPERMARKET, SO ENDED UP USING jAM SETTING SUGAR. Also I let the sugar melt mixed in with the fruit and juice. and had the jam cooking slowly for longer, cause the kiwi's were a little firm to start with, so that changed the colour to a see through gold. The next batch I make I will make sure the fruit is more on ripe and soft side)
Read more: http://www.food.com/recipe/kiwi-jam-11522#ixzz1i4Pw9Zz9