Yield is about 5 half-pint jars.
5 kiwi (peeled and chopped)
1 Package Powdered Pectin
1 cup unsweetened pineapple juice
4 cups sugar
Combine kiwi, pectin, and pineapple juice in a large pot. Bring to a boil, stirring constantly. Add sugar, stirring until dissolved. Return to boiling. Boil 1 minute, stirring constantly. Remove from heat. Fill hot canning jars, leaving 1/4 inch headspace. Add lids and process in a hot water bath for 10 minutes.
high altitude instructions
1,001 - 3,000 feet : increase processing time by 5 minutes
3,001 - 6,000 feet : increase processing time by 10 minutes
6,001 - 8,000 feet : increase processing time by 15 minutes
8,001 - 10,000 feet : increase processing time by 20 minutes
I tried the leftovers in the pot-way way sweet. Next time I would cut the sugar by at least 1/2 cup. Also I didn't like the color of the jam as it cooked. I added a drop of yellow & blue food coloring.
The recipe was from this blog: