| | Directions | | Wash, remove seeds and crush kiwi. Combined kiwi and water in a medium saucepan and bring to a boil over medium heat, stirring continuously. Take off heat and let stand for (30) minutes to cool. Strain mixture using a sieve or a few layers of cheese cloth. Refrigerator over night. Ladle juice off top (DO NOT) disturb sediments from bottom. Measure (5) cups and juice, and combined with pectin, stirring until pectin is completely dissolved. Bring mixture to a boil over high heat stirring constantly. Add sugar all at once and bring back to a hard boil, and boil hard for (1) minute. Ladle into very hot, sterilized jars leaving 1/4" head space. Wipe rims and threads with a clean damp cloth. Tighten rings and lids. Place on a towel and let stand over night to cool. Check seals and store in a cool dry place. Shelf life is one year and, refrigerator life is six months. |
|
|
| Ingredients | | - |  | 40 Kiwi (medium) |
| - | | 1 cup water |
| - | | 1/4 cup lemon juice |
| - | | 5 cups Sugar (measured and set aside) |
| - | | 1 box Pectin |
| - | | 2 drops green food coloring (optional) |
| |
| |
