Kumquat jam

Orange flavored, see-through perfect Kumquats make a wonderful jam.

Right next to the building I (used to) work, there were Kumquat trees (ok, bushes). So, for the past couple of years I’d pick about 1/5kg of these a year (these bushes generate a LOT more than that) and make this jam.

It does take time to make it – more than usual, but it’s well worth the effort and your palate will thank you once you have tested this, and every time you try it. It is addictive and lot’s of fun to make. You can remove the pips (which takes quite some time and is a delicate work) or keep them.

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Natural Kumquat jam protocol:

Preparation time:  30-60 minutes

Complexity:          Simple

Required tools (as shown in the “how to” pages):

  1. A digital scale (not a must for simple candies, but preferable to get a consistent flavor between batches)
  2. Measuring cup set (not crucial – but it’s a lot easier this way)
  3. A small 1/2 liter (roughly 34 liquid oz) pot, preferably stainless.
  4. A long handle teaspoon or long handle wooden spoon.
  5. A jam jar.

* For more information please read my candy tools page on candy storage.

 Ingredients:

  1. White granular sugar
  2. Kumquats
  3. Water

Protocol:

Wash the fruits and inspect for defected or moldy fruits (toss those). Weigh the fruit and then weigh half the weight of the fruit white granular sugar. For example: if you have 100gr of fruits weigh 50gr of sugar. Put the sugar aside for the time being.

Put the kumquats in a large pot and fill with tap water. Put the pot on high heat and boil the kumquats. As soon as the pot reaches full boil – turn off the heat source. Carefully pour off the kumquats through a sift or strainer and rinse in cold tap water. Repeat two more times – this will remove the bitterness from the fruit.

Place the sugar, fruit and some water in a pot. Make sure the water cover the fruit. Be advised that some fruits do tend to float so don’t add too much water. Boil on low-medium heat and stir your jam from time to time (about every 5-10min) to avoid burning the bottom. Once the jam starts to foam – you are getting near the end and you need to start testing it.

The Drop Test: Take a cold flat glass plate (room temperature will also do) and hold it flat. Place a drop or two of the jam syrup (try and get mainly the liquid, avoid the solids). Now, tilt the plate to a 30-45 degree angle. The jam will start to drip. As soon as it reaches a 1-2” length 30-50mm) move your finger across the drip (and taste). If the dripping continues and the gap is closed – the jam is not ready. If the dripping stops and the jam does not bridge the area you licked with your finger – it’s ready. Turn off the heat and let the jam cool.

I use my thermometer to check for the jam temperature – once you know at what temperature the jam is ready, you can use that as your stop sign. I also keep an eye on the jam as it cools – keep stirring it from time to time as the pot bottom is still hot. Once it reaches 72c (160F) – I pour it into clean jars and secure the lid on. Place it on a towel to cool for 6hrs or so. I will transfer the jam to the fridge only after it reaches room temperature.

That’s it! Enjoy your jam!!!

Yours sweetly,

Saar