3 cups chopped kiwi fruit
1 packet powdered pectin
1 cup unsweetened pineapple juice
4 cups granulated sugar
Combine kiwi, pectin and pineapple juice in large pot. Bring to a boil, stirring constantly. Add sugar, stirring until dissolved. Return to a rolling boil. Boil 1 minute, stirring constantly. Remove from heat. Ladle into hot jars, leaving 1/4 inch head space. Adjust lids. Process 10 minutes in boiling water canner.
Yields 8 jelly jars or 4 half-pints.
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