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Start by peeling the kiwis. You can do this by cutting off the ends and using a spoon to scoop out the flesh, or by using a vegetable peeler. Once peeled, chop the kiwis into small pieces. The smaller the pieces, the smoother your jam will be.
2. Cook the Kiwis
Place the chopped kiwis into a large saucepan over medium heat. Add the lemon juice and lemon zest. The lemon juice helps to preserve the color and adds a hint of tartness, while the zest enhances the flavor.
3. Simmer and Mash
As the kiwis begin to cook, they will release their juices. Let the mixture come to a gentle simmer, stirring occasionally. After about 10 minutes, the kiwis should be soft. Use a potato masher or the back of a spoon to mash the kiwis to your desired consistency. If you prefer a chunkier jam, mash less; for a smoother jam, mash more.
4. Thicken the Jam
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