Kiwifruit Jam (with powdered fruit pectin)


  • 2 cups peeled kiwifruit, crushed
  • 4 cups sugar
  • 1 box (1 3/4 ounce) powdered fruit pectin

Thoroughly crush fruit in large bowl. Stir sugar into fruit, mixing thoroughly. Let set 10 minutes. Mix 3/4 cup water and pectin in small saucepan. Bring to a full boil and let boil 1 minute, stirring constantly. At once stir into fruit and sugar mixture and continue stirring 3 minutes. Ladle into containers leaving 1/2 inch head space. Use 1-to-2-cup glass or rigid plastic containers with tight fitting lids, washed and scalded. Cover at once with lids, and let stand at room temperature 24 hours. Store jam in freezer. Small amounts may be kept in refrigerator up to weeks. Makes 4 3/4 cups.