Combine kiwi, sugar, pineapple juice and lime juice in a large Dutch oven, stirring until the sugar dissolves.
Bring to a boil, stirring frequently. Stir in pectin.
Return to a rolling boil and boil hard for one minute, stirring constantly. Remove from heat and skin foam if necessary.
Ladle hot preserves into sterilized jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process in a boiling water bath for 10 minutes. Makes 4 half-pint jars.