Peel kiwi, chop and lightly sauté. Then puree.
Mix the gelling powder with dextrose and add, bring to the boil while stirring and boil for 5 minutes until bubbly.
If foam forms during boiling, skim it off before filling.
Fill prepared jars to the brim, seal immediately, invert and let stand on the lid for about 5 minutes.
Preparation Tip:
Shelf life: 12 months