Mary Schmaltz reminds cooks to keep these rules in mind when making jam: don’t double jam recipes and don’t reduce the amount of sugar. Doing either of these things may result in having liquid jam. Also, if you are canning, consider your altitude and add 1 minute of cooking time for each 1,000 feet of altitude.
Prepare the containers by rinsing with hot water. Use plastic containers or small canning jars with lids. Put the kiwi in a large bowl. Gradually stir in the sugar. Mix well and let stand for 10 minutes, stirring occasionally. Meanwhile, in a small bowl, combine the pectin and lemon juice. Add to the fruit mixture and gently stir (do not beat in air) for 3 minutes. Pour into the containers, leaving a ½-inch headspace. Put on the lids. Let stand at room temperature for 24 hours. The jam will keep in the refrigerator for up to 3 weeks or in the freezer for up to 1 year.