Quarter the kiwis lengthwise, and then cut them crosswise into 1/2-inch cubes.
Combine the kiwis with all the remaining ingredients in a deep 2-1/2-quart microwave-safe casserole, and stir well.
Cook, uncovered, at full power (650 to 750 watts) for 5 minutes. Stir, return to the microwave, and cook until thick, another 6 minutes.
Allow the marmalade to cool to room temperature; then cover tightly and refrigerate. It will keep for 1 week in the refrigerator. Makes 1 cup.
Source: The New Basics Cookbook