|3 cups||Chopped kiwi|
|1 pack||Powdered pectin|
|1 cup||Unsweetened pineapple juice|
Combine kiwi, pectin and pineapple juice in a large saucepot. Bring to a boil, stirring constantly. Add sugar, stirring until dissolved. Return to a rolling boil. Boil 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Laddle hot jam into hot jars, leaving ¼-inch headspace.. Adjust two-piece caps. Process 10 minutes in a boiling-water canner. Yield: about 4 half-pints.
Posted to EAT-L Digest 05 Sep 96 From: nancy lee <nlee@...>
Date: Fri, 6 Sep 1996 12:46:33 -0400
Random recipe of the day