Nope, this isn’t about a musical outing with expat Slovenian rockers in New Zealand. It’s just a real recipe for traditional Slovenian kiwi jam.
Let’s backtrack for just a moment.
I’ve seen kiwi jam here in Slovenia, but I’d never tried it, don’t know how long of a tradition it has, or if it even has one. I’m deeming this traditional simply because I plan to make it more than once, hence a tradition is born. At least in my kitchen. And the fruit is from my aunt’s backyard in Lucija on the coast, so yes it’s 100% Slovenian (more or less, see below). And thus another recipe winds up clogging an artery of the internet.
My fetish for making jam at home came late. I became hooked last summer when I whipped up an apricot/raspberry/peach/gewurztraminer sparking wine concoction that friends and neighbors are still raving (and ranting) about. Next summer I’ll take pictures and give it a home here too.
- A bag of kiwis from my aunt’s backyard (about two-and-a-half kilos), peeled and sliced
- Two large-ish sweetish apples, peeled, de-seeded and eighth-ed
- Two medium-ish clementines, peeled, separated and halved
- Juice of one lemon from my girlfriend’s parents’ farm near the Dalmatian coast
- one to two cups of medium dry white wine (mainly because I really wanted to open a bottle)
- Three cups (420g) of sugar
- Four drops of honey
- One package of pectin (25g)
Nine Easy Steps
- Take the peeled kiwis and mash the hell out of them in a large pot. Gently of course.
- Add the apples. I tossed those in for their natural pectin content and their sweetness. (And because I like apples). Kiwi is a bit sour as you know so kiwi jam needs all the sweetening help it can get before the sugar dump.
- Add the clementines.
- Squeeze the lemon dry. (Over the pot.)
- Heat to a slow boil all the time mixing, mixing, mixing.
- When you reach the boil, lower the heat and stir in the sugar, little by little. NO. Don’t dump it all at once. Geez.
- If there are any chunks left, use a hand mixer to get rid of them once and for all and make your kitchen chunky lump-free.
- Finally, add the pectin, and stir, stir, stir.
- Fill the jars –the ones that helped turn your kitchen into a steam bath when you tried to sterilize them– to within a quarter inch of the rim. Wipe that rim clean. Seriously. Do it.
I have to say, this turned out great. It’s a little on the tarty-sweet side. But aren’t we all?
This recipe fills nine cute little jars. Next time I’ll probably go with a sweeter wine and add a few slices of fresh pineapple to fill ten.