The kumquat jam has a truly unique taste; these small citrus fruits with a bold flavor and a sweet-tart harmony will win you over. Making it at home is very easy, the only downside is patiently removing all the seeds, but believe me, it will be worth it. The kumquats must be strictly untreated because the jam is made with the whole peel, which must be rehydrated by soaking. This delicious preserve is perfect for spreading on bread or toast, but it’s great for preparing your favorite desserts.
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 1 Hour
- Portions: 3
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Winter, Spring
- Energy 116.21 (Kcal)
- Carbohydrates 29.50 (g) of which sugars 25.68 (g)
- Proteins 0.99 (g)
- Fat 0.44 (g) of which saturated 0.05 (g)of which unsaturated 0.17 (g)
- Fibers 3.57 (g)
- Sodium 5.37 (mg)
Indicative values for a portion of 30 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Kumquat Jam
- 2.2 lbs kumquat (Chinese mandarins)
- 14 oz sugar (you can add up to 17.6 oz of sugar)
- 1 orange peel (grated)
- 1 lemon peel (grated)
- 1 lemon juice
Tools
- 1 Pot
- Jars
- 1 Wooden Spoon
- 1 Immersion Blender
Steps for Kumquat Jam
Wash the kumquats and leave them to soak in cold water for at least 6 hours. This will ensure the peel is rehydrated and softens. Then cut them in half, or into slices if preferred, and remove all the seeds.
Transfer them into a pot and add the lemon and orange peel. Add the lemon juice as well and cook for 10 minutes on low heat, stirring occasionally.
Add the sugar in small doses, stirring constantly. Continue cooking and allow the sugar to dissolve completely. It usually takes about 30 minutes, but judge for yourself when the mixture begins to thicken. If you prefer a smoother consistency, blend the jam with an immersion blender.
Be careful not to overcook the jam, because it will thicken as it cools. Once it has reached your desired thickness, pour it hot into sterilized jars. Close them and let them cool upside down. Once cooled, check if a vacuum has formed by pressing the center of the lid. Use the kumquat jam as you like and enjoy!
How to sterilize jars here an important step for safety.
You can also find where to buy the sterilizer
Storage of Kumquat Jam
Store the jars in a cool, dark place for up to 6 months, as long as the vacuum has been properly created. Upon opening, always check for mold under the lid, as it may indicate an improper seal.
Regarding sugar, for one kg of fruit, you should use a minimum of 500 g to a maximum of 1000 g of sugar, depending on your personal taste. But always consider the sugar difference from fruit to fruit.
