3 cups chopped peeled kiwi
1 package dry pectin
1 cup unsweetened pineapple juice
4 cups sugar
1 Combine kiwi, pectin and pineapple juice in a large saucepan.
2 Bring to a boil stirring constantly.
3 Add sugar, stirring until dissolved.
4 Return to a rolling boil.
5 Boil hard for 1 minute, stirring constantly.
6 Remove from heat-skim off foam.
7 Ladle into clean hot jars leaving 1/4 inch head space.
8 Process 10 minutes in a boiling water bath
3 lbs peaches (about 6 cups)
3 tablespoons chopped fresh ginger
2 teaspoons lemon juice
1/4 teaspoon allspice
1 Place the peaches in boiling water for 1 minute, or until the skins loosen.
2 Then plunge them in ice water.
3 Slip off the skins, halve the fruit and remove the pits.
4 Cut the peaches into 1 inch pieces.
5 In a large, non-reactive pot, mix the peaches, sugar, ginger, lemon juice and allspice.
6 Simmer over medium heat for 30 minutes, or until the mixture thickens and mounds on the spoon.
7 Ladle into jars and store in the fridge for up to 2 months.
You can find more great recipes at food.com
I just love that site.