Method

• Cook the kumi kumi a small amount of water, covered
• When soft, drain thoroughly, using a sieve to extract as much water as possible
• In a food processor, combine the cooked kumi kumi and lemons
• Process to a uniform mush with tiny pieces of lemon rind all through it
• In a heavy bottomed pot, combine the processed mush, sugar and butter
• Stir constantly over a low heat until the butter and sugar are melted
• Bring to the boil and simmer until nicely thickened
• This shouldn’t take very long but the cooking temperature will depend on the juiciness of the lemons and how much water was extracted from the kumi kumi
• Watch closely while boiling as you don’t want the mixture to colour or burn
• Remove from the heat, skim if necessary and put into sterilised jars