Peel the kiwis and cut them into small pieces, removing the white part inside (if too hard). Squeeze the two lemons and add the juice to the kiwis. Add the sugar, mix well and leave for about an hour. Once the hour is up, pour the mixture into a small pot and mix in the grated ginger. Cook on a low heat until it thickens, stirring from time to time. Pour the mixture into the sterilised jars while still hot. Close the jars well and turn them upside down, leaving them to cool as they are to create a vacuum seal. Leave the jars in a dry place for about 10 days and then you can taste your Sweeki kiwi jam!