2 c. crushed peaches
1 c peeled and chopped kiwi
1/4 c. lemon juice
1 pkg. powdered pectin
1/2 c. light corn syrup
2 1/2 c. sugar
1/8 tsp. nutmeg
1/8 tsp. cinnamon

Combine peaches, kiwi and lemon juice in a large bowl; stir well. Slowly add the pectin, stirring constantly for 2 minutes. Let mixture stand 30 minutes, stirring occasionally. Add corn syrup and stir well. Gradually stir in sugar and spices to fruit mixture. Jam is ready when sugar has completely dissolved.

Pour into can or freezer jars, leaving 1/2 inch headspace. Adjust caps. Let stand until set, up to 24 hours. Freeze. Yield: about 6 half pints.