Zespri SunGold kiwifruit & Apricot Jam

Ingredients Method


For a 400g jar:

  • 3 Zespri SunGold kiwifruit 
  • 1 apricot 
  • 1 peach
  • 1 lime
  • 150g preserving sugar
  • 1 vanilla pod


  1. Peel the Zespri SunGold kiwifruit and the peach. Cut all the fruit into small pieces and place in a bowl.
  2. Peel the lime thinly and blanch the peel for 2 minutes in boiling water. Leave to drain. 
  3. Add the blanched peel to the fruit, along with the lime juice and the sugar.
  4. Cut the vanilla pod  in two lengthways and add it to the fruit. Mix thoroughly, cover with clingfilm, and leave to soak overnight in the fridge.
  5. The next day, sterilise a 400g jar and lid either in boiling water or on the hot setting in a dishwasher 
  6. Pour the prepared fruit mixture into a non-stick saucepan, bring to the boil and cook for 6 minutes on a high heat, stirring regularly to avoid burning
  7. Squash the mixture with a fork 2 minutes before the end of the cooking time. You do not need to skim the mixture.
  8. Immediately after cooking remove the vanilla pod, and use a small wooden spoon to fill the jam jar.
  9. Put the lid on firmly, and leave the jar to cool upside down.