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Ingredients

24 kiwis, peeled and mashed ¾ cup pineapple juice ¼ cup fresh lemon juice 3 apples, unpeeled and halved 4 cups white sugar

Nutrition Info

112.7 calories carbohydrate: 28.7 g cholesterol: : - fat: 0.3 g fiber: 1.6 g protein: 0.6 g saturatedFat: : - servingSize: - sodium: 1.5 mg sugar: 25.6 g transFat: : - unsaturatedFat: : -

In a large saucepan, combine 3 cups mashed kiwi, pineapple juice, lemon juice and apples. Bring to a boil and then add the sugar, stir to dissolve, reduce heat and simmer for 30 minutes.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

5 cups

Mashed kiwi, pineapple juice, lemon juice and sugar, with apples as a pectin source.