Reams (a grocery store here in Utah) had an awesome sale on Kiwi last week. It was only 9 cents per kiwi. So other than drying, which used up a little more than 1/2 of my kiwi supply I made Kiwi Jam with a friend of mine this morning. It turned out well, just a little different then planned. I would however make this again, it tastes really really good.
The recipe didn't turn out exactly as planned. That could have something to do with the fact that although I read the directions, I didn't fully read the directions if you know what I mean. First, you're not supposed to multiply the recipe, just make it as is. We tripled it. Second, you are supposed to add the pectin, let it boil then add the sugar. I added it all at once and then boiled it. Third, the recipe calls for 1 C unsweetened pineapple juice and I think I may have added an extra cup. Fourth, the recipe calls for 4 C of sugar. I only used about 8 C total (it should have been 12). Fifth, (yes I know I did a lot of things wrong) the yield says about 4 half-pints so we expected to make a total of about 12 half-pints. We made 15 half-pints and still had some left over that we put in a zip-loc container and froze.
Even for all the things I did wrong it turned out well. It tastes really good. The sugar doesn't overpower the Kiwi and the pineapple makes a great combo. If you want to learn more about Kiwi here's a link to wikipedia, it's actually pretty cool. Did you know it's actually a berry? http://en.wikipedia.org/wiki/Kiwifruit
3 C chopped and peeled kiwi
1 package powdered pectin
1 C unsweetened pineapple juice
4 C Sugar (I used 2 2/3 C per recipe)
Combine kiwi, powdered pectin and pineapple juice in a large sauce pot. Bring to a boil, stirring constantly. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. ladle hot jam into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling water canner. (you have to adjust for altitude, this time is for sea-level processing)