400g kiwifruit (prepared weight, approximately 6 kiwifruit)
300g Chelsea Caster Sugar (1 1/3 cups)
1 lemon (juice only)
1/2 cup water (125ml)

Peel the kiwifruit. Roughly chop the flesh into quarters, then cut each quarter into thirds. 

Place the prepared kiwifruit in a medium heavy-based saucepan. Sprinkle over the Chelsea Caster Sugar, lemon juice and water and place over a low heat. Stir until the sugar has dissolved, then bring to a gentle simmer (rather than a full boil). 

Continue to simmer for about 30 minutes, stirring occasionally, until the mixture reaches 104°C. When it nears this setting point, take a potato masher and gently mash the fruit - this will help release the seeds and add a bit more body to the jam.

Once the mixture has reached temperature, remove from the heat and let it sit for a few minutes.

Pour into a sterilised jar and seal. Makes approximately 1 x 350ml jar.