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1
Weigh the chopped kiwis (see Notes), note the weight and volume, and then weigh half that amount of sugar.
-
2
Grate the zest from the lemon and squeeze its juice (there should be about 1/4 cup juice).
-
3
Heat the pressure cooker base on low heat (keep warm setting on electric cookers).
-
4
Add the kiwis, sugar, lemon zest and juice, and oil and stir to mix well.
-
5
Cook, without stirring, until all of the sugar has dissolved and liquefied, about 10 minutes.
-
6
3, Close and lock the lid of the pressure cooker.
-
7
Cook at high pressure (see Notes) for 3 minutes/all cooker types.
-
8
When the time is up, open the pressure cooker using the Natural Release method (see page 15); this should take 10 to 15 minutes for a stovetop cooker, 20 to 30 minutes for an electric cooker.
-
9
If you wish, use a potato masher to push down on the fruit a few times to break it up a little more.
-
10
Then heat the cooker base on medium heat and bring the contents to a rolling boil.
-
11
Stir in the pectin and boil, stirring constantly, for 3 to 5 minutes, or until the preserves set (see Notes).
-
12
Pour the preserves into sterilized jars (see Notes), or to freeze, into plastic food storage containers.
-
13
Cover and refrigerate for up to 5 weeks, or freeze for up to 1 year.
