The kumquat jam is a delicious and fragrant preserve to consume at breakfast spread on toast or bread.
It’s also great for filling pancakes, shortcrust pies, and why not, even to enjoy with cheeses.
This small fruit should be consumed directly with the peel, which is sweeter than other citrus fruits, unlike the pulp, which has a sour taste.
For those who can eat them naturally, they create a perfect harmony in the mouth.
For the kumquat jam, it’s important that the fruits are not treated, so if you want to make it, turn to a trusted person.
Arm yourself with patience for the preparation: you need to soak the mandarins for at least 12 hours, and then when you cut them, you’ll need to remove all their seeds… it takes patience, but your effort will be rewarded!
- Cooking methods: Slow Cooking
- Cuisine: Italian
Ingredients
- 4.4 lbs kumquats
- 4 cups sugar
Tools
- Immersion Blender
Steps
Wash the mandarins under running water, leave them for 12 hours in a large container covered with water.
Meanwhile, sterilize the jars you need.
After 12 hours, start cutting the mandarins into slices and remove the seeds.
Pour the mandarins into a pot together with the sugar and stir. Cook for about 20 minutes over low heat, stirring occasionally.
Blend with an immersion blender, cook for another 10 minutes or so, when it has thickened, turn off.
Pour into sterilized jars, close tightly with the lid, and turn them upside down to create a vacuum.
For better preservation, put the jars in a pot, cover them with water, and boil for 10 minutes.
The kumquat jam is a genuine preserve that with its pleasantly citrusy flavor and aroma will conquer everyone!
