Recipe Information
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Yield: About 3 small jars
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Prep Time: 20 minutes
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Cooking Time: About 40 minutes plus straining
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Difficulty: Beginner friendly
Ingredients
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1.8 kg ripe kiwi fruit
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1.5 litres cold water
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Juice of 1 lemon
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Granulated sugar (measured after straining)
Step-by-Step Method
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Prepare the kiwi fruit
Peel the kiwi fruit and slice them thickly. Discard any very hard cores. -
Cook the fruit
Place the sliced kiwi and water into a large saucepan. Bring slowly to the boil, then reduce to a steady simmer. Cook for 30 to 35 minutes until the fruit has completely softened and the liquid is well coloured. -
Strain the juice
Pour the cooked fruit into a jelly bag or a muslin-lined sieve set over a bowl. Leave to drip for at least 4 hours or overnight. Do not squeeze the fruit, as this will cloud the jelly. -
Measure and sweeten
Measure the strained juice. For every 600 ml of juice, add 450 g granulated sugar and the lemon juice. Transfer everything to a clean saucepan. -
Boil to setting point
Heat gently, stirring until the sugar has fully dissolved. Increase the heat and boil rapidly for 10 to 12 minutes. Test for set using the chilled plate test. The jelly is ready when it wrinkles lightly when pushed. -
Jar the jelly
Remove from the heat, skim off any surface foam, then pour into warm sterilised jars. Seal immediately.
Practical Tips
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Fully ripe kiwi fruit give the best flavour and colour.
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Kiwi jelly looks paler while hot and brightens slightly as it cools and sets.
Serving Suggestions
Lovely on toast, spooned over yogurt, or served with light sponge cakes.
Storage and Reheating
Store sealed jars in a cool, dark place for up to 9 months. Once opened, refrigerate and use within 3 weeks.
