Kumquat Jam
Description
I recommend cooking kumquat jam in citrus juice, but you can replace it with water — then the flavor will be purely kumquat :) When making kumquat jam, put the pits in a bag in the pot; they gel well, so you won't need to add pectin or reduce the syrup too much. The less you reduce the kumquat jam, the tastier it will be. Well, everything in more detail is in the recipe. Read on. Store in a cool, dark place.
Instructions
- 1
Step 1
Cut the kumquats in half and remove the seeds. Put the seeds in a cheesecloth bag. They help the jam set well.
- 2
Step 2
Prepare orange and lemon juice.
- 3
Step 3
Pour the juice over the kumquats and add the sugar. Let stand for 2 hours.
- 4
Step 4
Bring the jam to a boil and simmer over low heat for 25 minutes.
- 5
Step 5
Using a slotted spoon, remove the fruit from the syrup and continue cooking the syrup until done for another 20–25 minutes.
- 6
Step 6
Return the fruit to the syrup and cook the jam for another 2–7 minutes.
- 7
Step 7
Pack the jam into jars.