Peel the fruit and then cut into quarters and then cut these into thirds. You’ll need to have around 400 grams of cut fruit for this recipe – around 8 kiwi fruit depending on their size.
Put the prepared fruit into a saucepan, sprinkle over the sugar, lemon juice and water and place over a low heat. Stir until the sugar has dissolved and then allow to gently simmer, without boiling.
Due to the pectin levels of the fruit and the addition of lemon juice, you shouldn’t have to use any additional pectin or special sugars.
As this simmers, the kiwis will start to break down and release their juice. Stir every now and again, to ensure the mixture doesn’t stick to the bottom of the pan – the aim now is to get the mixture to reach 104°C.
When it nears this setting point, take a potato masher and begin to gentle mash the fruit – this will help release those seeds and also add a bit more body to the jelly. Once at the temperature, remove from the heat and let it sit for a few minutes to settle.
Pour into sterilised jars and seal.