3-Minute Kiwi Preserves

• 2 pounds fresh kiwis, peeled and coarsely chopped
• About 1 pound sugar (see step 1)
• 1 lemon
• 2 teaspoons olive oil
• Low or No-Sugar Pectin (follow package instructions)

1. Weigh the chopped kiwis (see Notes), note the weight and volume, and then weigh half that amount of sugar.
2. Grate the zest from the lemon and squeeze its juice (there should be about 1/4 cup juice).
3. Heat the pressure cooker base on low heat (keep warm setting on electric cookers).
4. Add the kiwis, sugar, lemon zest and juice, and oil and stir to mix well.
5. Cook, without stirring, until all of the sugar has dissolved and liquefied, about 10 minutes.
6. 3, Close and lock the lid of the pressure cooker.
7. Cook at high pressure (see Notes) for 3 minutes/all cooker types.
8. When the time is up, open the pressure cooker using the Natural Release method (see page 15); this should take 10 to 15 minutes for a stovetop cooker, 20 to 30 minutes for an electric cooker.
9. If you wish, use a potato masher to push down on the fruit a few times to break it up a little more.
10. Then heat the cooker base on medium heat and bring the contents to a rolling boil.
11. Stir in the pectin and boil, stirring constantly, for 3 to 5 minutes, or until the preserves set (see Notes).
12. Pour the preserves into sterilized jars (see Notes), or to freeze, into plastic food storage containers.
13. Cover and refrigerate for up to 5 weeks, or freeze for up to 1 year.

fresh kiwis, sugar, lemon, olive oil

Taken from www.cookstr.com/recipes/3-minute-kiwi-preserves (may not work)