Peel the kiwi fruit.

Cut the kiwi into quarters and then chop roughly.

In a medium saucepan, combine the chopped kiwi fruit and sugar.

Heat the mixture over low heat, stirring occasionally until the sugar dissolves.

Add the lime juice and lime zest.

Once the sugar has dissolved, increase the heat and bring the mixture to a rapid boil for about 10 minutes.

Stir frequently to prevent burning.

Spoon the jam into a sterilized, air-tight jar.

Refrigerate the jam for at least 30 minutes to set.

The jam can be kept refrigerated for up to a month.

Spread jam on hot buttered toast and serve with a cup of tea.