Kiwifruit Freezer Jam with liquid fruit pectin

1 1/4 cups of peeled kiwifruit, crushed
4 cups of sugar
2 tablespoons lemon juice
1 pouch (liquid) fruit pectin

Thoroughly crush fruit in large bowl. Stir in sugar and let set 10 minutes.

Measure lemon juice into small bowl, add pectin and stir well. Stir into fruit and continue stirring for 3 minutes.

Ladle into containers with tight fitting lids that have been washed and scalded. Cover at once with lids.

Let stand at room temperature for 24 hours, then store in freezer. Small amounts may be kept in refrigerator up to 3 weeks.

Makes about 4 1/3 cups
Source: California KiwiFruit Commission