Kumquat jam, whatever you call it, has an extraordinary taste and aroma. It is very easy to make, extremely delicious, and can accompany breakfast or a snack; or use it to fill or decorate desserts and ice creams. With kumquats, we can also make exquisite liqueurs. or a stunning and delightfully tasty cheesecake.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 3 Hours
- Portions: about 2 lbs
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients
- 4.4 lbs Kumquat
- 4 cups Sugar
- 2 Lemons
- 1 pinch Fine salt
Preparation
Wash the kumquats and cut them in half or into pieces (according to taste). Place them in a large pot along with the sugar and lemons.
Mix well and let it “marinate” for about an hour. During this time, the fruit will release an abundant juice when in contact with the sugar; this way, we will reduce the cooking time.
The lemons will help both maintain the vivid orange color of the kumquats and naturally thicken the jam, as they are a rich source of pectin.
After the hour, cook the jam on the small burner on low heat, stirring often.
Use a slotted spoon to remove both the seeds that float to the surface and the foam created by the white sugar. Once the jam starts to boil, let it cook for about an hour to achieve a soft and dense consistency, not liquid.
To check the consistency (after about an hour of cooking), pour a teaspoon of jam onto a saucer, and if it slides down with difficulty, it is ready; otherwise, cook a few more minutes, continuing to do the “saucer test.”
Be careful not to overcook, as the hot jam is always more fluid than it will be once cooled.
Once the desired thickness is reached, turn off immediately and fill the jars up to about an inch from the top edge. Seal airtight, turn them upside down to create a vacuum seal, and leave them inverted all day. Kumquat jam is ready.
