Gooseberry and Kiwi Jam
Rinse and drain gooseberries and place in a pot. Dice kiwi and add to the pot. Coarsely puree fruit with an immersion blender. Stir in wine, maple syrup and lemon zest. Stir in gelling powder. Bring to a boil over low heat, stirring occasionally. Boil 3 minutes.
Pour jam into hot, rinsed jars, cover with lids and let cool. Refrigerate up to 3 weeks. Tip: To preserve the jam longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.