Combine kiwi, pectin and pineapple juice in a large saucepot. Bring to a boil, stirring constantly. Add sugar, stirring until dissolved. Return to a rolling boil. Boil 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Laddle hot jam into hot jars, leaving 1/4-inch headspace.. Adjust two-piece caps. Process 10 minutes in a boiling-water canner. Yield: about 4 half-pints. Posted to EAT-L Digest 05 Sep 96 From: nancy lee
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|Serving Size: 1 Serving (2734g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 170.5mg||6 %|
|Potassium 393.9mg||10 %|
|Total Carbohydrate 2507.4g||737 %|
|Dietary Fiber 7.7g||31 %|
|Sugars, other 2499.7g|
|Protein 1.3g||2 %|
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Calories per serving: 9691
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