Combine kiwi, pectin and pineapple juice in large pot. Bring to a boil, stirring constantly. Add sugar, stirring until dissolved. Return to a rolling boil.
Boil 1 minute, stirring constantly. Remove from heat. Ladle into hot jars, leaving 1/4 inch head space. Adjust lids. Process 10 minutes in boiling water canner.Servings: 4 half-pints