3 cups chopped
peeled kiwi
1 package dry
pectin
1 cup unsweetened
pineapple juice
4 cups sugar
Directions:
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
Directions:
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.