Kiwifruit Jam
1 kg kiwifruit
1/2 teaspoon citric acid
750g castor sugar

In a large saucepan bring kiwifruit and citric acid to the boil. Reduce heat, simmer until fruit is soft. add sugar, Stir until sugar dissolves. Increase heat; boil rapidly 15-20 minutes or until jam reaches 105°C. Remove from heat and remove scum. Cool for 15 minutes. Ladle into hot, sterilised jars and seal. Keeps for 3-4 months.

Kiwifruit Jellies
2kg kiwifruit, peeled
juice of 1 lemon
3 cups sugar
2 tablespoons unsalted butter
1 cup liquid pectin
green food colouring (optional)

Line a 20x25cm pan with wax paper. In a blender mix the fruit, lemon juice and 1 cup of the sugar. Pass the liquid through a fine strainer into a large saucepan. Add remaining sugar, stir well and bring to the boil. Add butter, stirring constantly, and boil for 3 more minutes. Remove from heat, stir in pectin and a few drops of green colouring. Pour into prepared pan and leave overnight. Cut into attractive shapes and roll in sugar. Store in a cool place in an airtight container with wax paper separating layers. Will keep for about 1 week.

Kiwifruit Chutney
2 kg kiwifruit, peeled and chopped
6 cloves garlic, chopped
350g sugar
300ml white wine vinegar
1 tablespoon fresh ginger, finely chopped
1 small chilli, chopped
2 teaspoons allspice

Simmer all ingredients together until thick, stirring frequently. Spoon into sterilised jars and seal. Serve with curry dishes.

The jam is excellent. You can also make a nice sauce or syrup by just cooking with sugar and lemon juice minus the pectin -- a little runny, but good for ice cream or pancakes.