Sorry, no kiwi recipes - I think kiwis are protected animals. However, some kiwifruit recipes for you: Kiwifruit Jam 1 kg kiwifruit 1/2 teaspoon citric acid 750g castor sugar In a large saucepan bring kiwifruit and citric acid to the boil. Reduce heat, simmer until fruit is soft. add sugar, Stir until sugar dissolves. Increase heat; boil rapidly 15-20 minutes or until jam reaches 105°C. Remove from heat and remove scum. Cool for 15 minutes. Ladle into hot, sterilised jars and seal. Keeps for 3-4 months. Kiwifruit Jellies 2kg kiwifruit, peeled juice of 1 lemon 3 cups sugar 2 tablespoons unsalted butter 1 cup liquid pectin green food colouring (optional) Line a 20x25cm pan with wax paper. In a blender mix the fruit, lemon juice and 1 cup of the sugar. Pass the liquid through a fine strainer into a large saucepan. Add remaining sugar, stir well and bring to the boil. Add butter, stirring constantly, and boil for 3 more minutes. Remove from heat, stir in pectin and a few drops of green colouring. Pour into prepared pan and leave overnight. Cut into attractive shapes and roll in sugar. Store in a cool place in an airtight container with wax paper separating layers. Will keep for about 1 week. Kiwifruit Chutney 2 kg kiwifruit, peeled and chopped 6 cloves garlic, chopped 350g sugar 300ml white wine vinegar 1 tablespoon fresh ginger, finely chopped 1 small chilli, chopped 2 teaspoons allspice Simmer all ingredients together until thick, stirring frequently. Spoon into sterilised jars and seal. Serve with curry dishes.

This recipe has been posted here before. It has the ingredients you mention and is suitable for boiling water bath. Multi-Use Tomato Sauce Categories: Canning & Preserving Dressings, Marinades, Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 plum tomatoes -- (about 2 1/2 lbs./1 kg) 10 large tomatoes -- peeled and chopped (about 4 lbs./2 kg) 4 large garlic cloves -- minced 2 large stalks celery -- chopped 2 medium carrots -- chopped 1 large onion -- chopped 1 large zucchini -- chopped 1 large sweet green pepper -- chopped 1/2 cup sun-dried tomatoes -- (125 mL) 2/3 cup dry red wine -- (150 mL) 1/2 cup red wine vinegar (5% strength or more) -- (125 mL) 2 bay leaves 1 tablespoon pickling salt -- (15 mL) 2 teaspoons dried oregano -- (10 mL) 2 teaspoons dried basil -- (10 mL) 1 teaspoon granulated sugar -- (5 mL) (optional) 1/4 teaspoon ground cinnamon -- (2 mL) (optional) 1/4 teaspoon ground pepper -- (2 mL) 1/4 cup chopped fresh parsley -- (50 mL) Combine tomatoes, celery, garlic, onion, zucchini and green pepper in a very large non-reactive pan. Add 1 cup (250 mL) water. Bring to a boil over high heat, reduce heat and boil gently, covered, for 25 minutes or until mixture begins to thicken, stirring occasionally. Soak sun-dried tomatoes in boiling water until softened. Drain and dice. Add to sauce with wine, vinegar, bay leaves, salt, oregano, basil, sugar, cinamon and pepper. Continue to boil gently until desired consistency, stirring frequently. Discard bay leaves and stir in parsley. Remove hot jars from canner and ladle sauce into jars to within 1/2 inch (1 cm) of rim (head space). Process in a BWB 35 minutes for pint (500 mL) jars and 40 minutes for quart (1 L) jars. Description: from Ellie Topp's "Complete Book of Small-Batch Preserving" Yield: "12 cups"

I pretty much do the same as Linda but I use canned tomato sauce instead of the paste. Memphis Magic 3 TBSP butter 1/4 cup onion 1 cup tomato sauce 1 cup cider vinegar 1 tsp coarse salt 1 tsp sugar 1/4 tsp fresh ground pepper 1/8 tsp cayenne pepper ground hot chile flakes 1/8 tsp Tabasco or other hot sauce Melt butter, Add onions and saute until soft but not brown. Mix in the rest and simmer about 25 minutes until slightly reduced. Sue's is also really good . Just leave out the Worcestershire SAUCE: 2 tablespoons vegetable oil 1/4 cup minced fresh onion 1 1/2 cups water 1/2 cup tomato paste 1/2 cup brown sugar 2 tablespoons honey 1 tablespoon worcestershire sauce 1 3/4 teaspoons salt 1 teaspoon liquid smoke flavoring 1 teaspoon Jim Beam whiskey (I use more) 1/4 teaspoon fresh ground black pepper -- coarse 1/8 teaspoon garlic powder 1/8 teaspoon paprika To make the ribs, cut each large rack of ribs in half so that you have 4 half-racks. Sprinkle a light coating of salt and a more generous portion of coarse pepper over the top and bottom of each rack. Wrap the ribs in aluminum foil and bake in a preheated 300 degree oven for 2 1/2 hours. Heat the oil in a medium saucepan over medium/high heat. Sauté the onions for 5 minutes or until they start to brown. Add the remaining ingredients and bring mixture to a boil then reduce heat and simmer for 1 1/4 hours, uncovered, or until sauce thickens.

Here's a Gardenweb thread on seaberry with some mahonia in it too. Here is a link that might be useful: Seaberry/Sea Buckthorn