4 cups peeled and crushed kiwifruit pulp
1/4 cup water
4 cups Chelsea White Sugar
1 sachet pectin 

Boil the kiwifruit pulp and water to a gentle simmer for five minutes in a large pot, then strain through a jelly bag or muslin cloth overnight.  Measure the strained juice.  Place in a large pot with an equal amount of Chelsea White Sugar. Add the pectin and bring to the boil.  Boil for about 4 minutes, then pour into hot, sterilised jars and seal immediately.