Kiwifruit butter (jam)

Tamara West

Always nice to use the kiwifruit in different ways and it works so well with cheese.

Ingredients

1 ¼ kgs	Kiwifruit, whole (Main)
500 g	Granny Smith apples
3 cm	Fresh ginger, grated
1	Lemon, freshly zested and juiced
1	Orange, freshly zested and juiced
1 sprig	Fresh rosemary, or tarragon or lemon thyme
5	Bay leaves, or kaffir lime leaves
1 ½ cups	Caster sugar
¼ cup	White wine vinegar

Directions

1. Wash the kiwifruit and Granny Smith apples. Roughly chop into even-sized chunks, skins and all, and place in a large saucepan.
2. Add ginger, the lemon and orange zest and juice, rosemary (tarragon or lemon thyme) and bay (or kaffir lime) leaves.
3. Place over a medium heat and simmer the mixture until it is soft and pulpy. Remove from heat, cool slightly, and pass through a sieve (discard the solids) into a clean saucepan.
4. Add caster sugar and white wine vinegar. Simmer mixture over a medium heat, stirring often for about 20 minutes or until it thickens and becomes jam-like.
5. Pour into small sterilised jam jars, seal and store in the pantry. Refrigerate after opening.