9 kiwis
6 c. granulated sugar
6 oz. liquid pectin

Wash and sterilize canning jars, lids, and bands. Peel and crush kiwis. In a large heavy saucepan, combine crushed fruit and sugar. Stir well. Bring mixture to a rolling boil over high heat, stirring constantly. Stir in liquid pectin.

Return mixture to a rolling boil, stirring constantly, and boil 1 minute. Remove from heat. Skim foam from top of mixture with a large metal spoon. Fill sterilized jars to within 1/4-inch of tops. Wipe jar rims. Cover jars with lids and bands. Invert jars for 5 minutes, then turn jars upright. Yield: about 6 cups of jam.