Instructions: Peel and finely chop the kiwi fruit.

Place in a heavy based pan with the water and lemon juice.

Bring to the boil cover and place in the simmering ovenfor half an hour to soften the fruit.

Return the pan to the simmering plate remove the lid and simmer to reduce the fruit to a pulp.

Add the sugar and stir until dissolved.

Bring to the boil and boil rapidly probably on the boiling platewithout stirring for 15 minutes.

Watch carefully you need a good boil but it must not boil over.

Remove from the heat and test for a set when a teaspoon of the mixture wrinkles after setting for 1 minute on a cool saucer.

Remove any scum and pour into warmed sterilised jars.

Cover with a wax disc cool and then cover with a lid and label.

When my stocks of jam are running low and there is little fruit about I make this jam as kiwis are often on offer in supermarkets.

Makes 1 kg

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