Kiwi and Apple Reserve

Kiwi reserve Kiwi reserve
4 people 12 minutes 15 minutes


  • 1 kg Caster Sugar depending on the tartness of the fruit
  • 1 kg Kiwi fruit peeled and chopped
  • 1 - Lemon zest, juice and pips
  • 1 - Lime zest, juice and pips
  • 1 kg Supervalu Bramley Apples


  1. Place the kiwis in a bowl and add half the sugar. Cover with cling film and leave overnight if possible to soften.
  2. Zest the lemon and lime and squeeze the juice into a second bowl. Place the pips in a small muslin cloth tied with some kitchen string.
  3. Peel and core the cooking apples and cut into small chunks. Place them in the bowl with the lemon and lime juice.
  4. Place the macerated kiwis, apples, lemon and lime juice and the rest of the sugar in a large, heavy-based pan and bring to the boil. Cook for 5 to 8 minutes, stirring continuously, until the foam disappears and the apple becomes translucent.
  5. Remove from the heat and blitz using a hand-held blender. Return to the hob and cook for a further 4 to 5 minutes.
  6. Spoon into sterilised jars, screw on the lids and leave to settle. Label and store in a cool, dark place for up to three months.
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