When life gives you kumquat you make Kumquat Jam! And boy does winter give us kumquats, they are all over. You can find them on trees in the middle of the city, or in my case my moms’ backyard. Kumquats are like miniature oranges, except they have a bit of bitterness to them. Kumquats are like miniature oranges, except they have a bit of bitterness to them. This citrus is perfect for jam making, the bitterness goes great with the sweetness of the sugar. If you have a chance of picking them in your back yard your really lucky, but if you don’t you can pick them in the market and make just as delicious jam. Making homemade jam is real easy and fun, and in the end, you get to have delicious preserved fruit jam all year long. In fact back in the old days, preserving fruits and vegetables was a thing and a good way to make sure you get to eat those fruits and vegetables all year long. Since jams are still as great as they were in the old days, and since you can’t get citrus fruit during summer, now is the exact time to make homemade citrus fruit jams.If you are anything like me and my family, you have to make a run for it and try this delicious kumquat jam. Just don’t forget to hide the canned jam so they will make it to your table in summer, time.
- 2.2 lbs/1 kg kumquat
- 14 oz/400 gr sugar
- Wash the kumquats. Pierce each kumquat a couple of times, with a fork.
- Place pierced kumquats in a large pot, and pour sugar on them. Cover, and let stand 10-12 hours, or overnight.
- Bring the fruit mixture to a boil, remove from heat and let cool.
- Return to the heat, and bring to a boil once again. Remove from heat and let cool.
- At this point, the jam is supposed to be ready. You can check by taking some liquid out with a teaspoon and smearing it on a cold plate. If the doesn't spread all over the plate and stayed in a straight line, the jam is ready. If not put the pot back on medium heat and wait until liquid solidifies to jelly texture.
- Store jam in sterilized Cannes while still warm.