Instructions: Combine kiwi, pectin, and pineapple juice in large pot. Bring to a boil, stirring constantly. Add sugar, stirring until dissolved. Return to a rolling boil. Boil 1 minute, stirring constantly.

Remove from heat. Ladle into hot jars, leaving 1/4 inch head space. Adjust lids. Process 10 minutes in boiling water canner.

This recipe yields 8 jelly jars or 4 half-pints.

Yield: 4 half-pints

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