1 kg Zespri kiwifruit, peeled and pulped
juice 1 lemon
1/4 cup water
4 cups sugar
500 g can lychees, drained

Place the pulp in a saucepan with lemon juice and water. Tie the lemon peel and pips in muslin and add to the pan. Slowly bring to boiling point, stirring occasionally. Simmer until the fruit has softened. Add the sugar and stir, until dissolved. Add the halved lychees and boil briskly, until setting point is reached 104ºC. Pour into hot, clean jars and seal.