Kiwifruit Jam


  • 4 1/2 cups peeled, crushed kiwifruit-about 4 pounds
  • 1 box (1 3/4 ounce) powdered pectin
  • 7 cups sugar

In large, heavy kettle heat fruit for 3 minutes. Add pectin and mix well. Place on high heat and stir until mixture comes to a hard boil. Add sugar all at once. Bring to full rolling boil that can not be stirred down. Boil hard for 1 minute. Remove form heat and quickly skim off foam. Pour at once into hot sterilized 1/2 pint jars and seal. Process in boiling water bath 5 minutes. Make 8 cups. Uncooked jam has a brighter green color and a fresher kiwifruit taste than cooked jam. It must be stored in the freezer or refrigerator.