Io's making kiwi fruit jam.
That's a good choice because kiwi fruit is acidic. Sour = acidity = low ph. Clostridium Botulinum bacteria spores can't survive in sour food. Here's the approximate ph of a variety of foods.
Canning a big quantity takes just as much time as canning a little bit. So make a lot.
Correction: Io says her recipe says not to double the recipe or make larger batches, or it won't set up properly. In that case make multiple batches!