In a large pot, combine the peeled and chopped kiwis, granulated sugar, and lemon juice.

Cook over medium heat, stirring frequently, until the sugar dissolves.

Bring the mixture to a boil and maintain it for about 30 minutes, stirring occasionally.

If using, add the pectin for a thicker consistency and follow the package instructions.

Once the jam reaches the desired thickness, remove it from heat and pour it into sterilized jars.