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3 c Chopped kiwi
1 pk Powdered pectin
1 c Unsweetened pineapple juice
4 c Sugar
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 1/4-inch headspace.. Adjust two-piece caps. Process 10 minutes in a boiling-water canner. Yield: about 4 half-pints.
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