An excellent use for hard kiwis that refuse to ripen. Simple, tasty, tart, but as I don't do preserves, I don't know how well it'll keep. So keep the batches small, and refrigerate, unless you're an experienced jam maker.
Peel and dice kiwis, cutting out the core if you're short on time (or want something that's more of a jelly than a jam).
Putting the kiwis, water, sugar and lime juice in a large saucepan, set it on medium heat and bring to a simmer. Let simmer on low under a lid for 30-45 minutes (if you left in the cores) or until soft (10-15 without cores).
Take off the lid and let reduce to thickened consistency (it'll be a bit of a jelly now).
Either put through a food processor, or very gently whisk until it's as smooth or lumpy as you want it (kiwi napalm burns, kids).
Put in a container and refrigerate (will keep up to 2 weeks), use on pancakes, toast, cake, anywhere you like.