Kiwi Jam

Liza Cheng; Adapted from Ariana Quant's recipe

3 cups The Perfect Purée Kiwi Puree, thawed
3 fresh kiwis, peeled and chopped
1/4 cup of no-sugar pectin (dry pectin)
1 1/2 cups white sugar
1 tbsp. lemon juice
1. Add the kiwi and puree to a deep pot along with the sugar and lemon juice.
2. Add pectin and whisk this in.
3. Cook the mixture for about 10-15 minutes, stirring every now and then until the mixture starts to bubble and become gel-like.
4. Continue boiling as the temperature climbs and don’t let it stop boiling until it reaches 220F.
5. Once the correct temperature is reached, remove the pot from the heat and allow to cool.