For Kiwi Fruit jam scope out the fruit pulp and weigh it. Then chop it finely. For every lb you need 1lb sugar and 1 tbs water. Give the pulp and juice a good stir with the water to extract more juice and then simmer the pulp for about 5 minutes. Add the sugar and dissolve over a low heat then boil rapidly until setting point is reached. Pot into warm jars. It is recommended to use jamming sugar with added pectin.

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