Easy Kumquat Jam Recipe
User Reviews
4.7
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Prep Time
30 mins
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Cook Time
50 mins
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Total Time
1 hr 20 mins
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Servings
5 pints
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Calories
1280 kcal
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Course
Condiments
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Cuisine
American
Easy Kumquat Jam Recipe
Description
The recipe begins by placing kumquat seeds in a small bag or cheesecloth sachet, which is immersed in the pot with sliced or chopped, deseeded kumquats and water. The seeds release natural pectin to promote gel formation. The mixture rests for at least 8 hours to extract pectin before cooking. After discarding the seeds bag and squeezing, the cook measures the liquid volume to determine the sugar amount, typically matching equal parts sugar to jam liquid for sweetness and preservation.
On the stovetop, the kumquats and water mixture is simmered until the rind softens, then sugar is added. The mixture is boiled vigorously to achieve setting. Including the peel retains the characteristic kumquat flavor, with its balance of sweetness and tartness.
Jam lids will pop and form a vacuum seal when properly processed. If sealing does not occur, refrigeration is necessary. This jam can be spread on toast, used in baking, or as a condiment.
Ingredients
- 8 cups sugar
- 6 cups water
- 3 cups Kumquat sliced or chopped, deseeded (reserve the seeds
Instructions
- Place the seeds in a small, food safe bag or some cheesecloth. Tie the top.
- Put the sliced/chopped kumquats and water in a heavy pot. Let the seeds hang into the kumquats and water and place the lid on to keep the top of the bag from submerging. The seeds contain pectin which helps the jam to set.
- Allow to rest for a minimum of 8 hours.
- Remove the bag and squeeze as much as you can from it (this is the natural pectin which helps the jam set). With a large bowl nearby, measure the amount of jam mixture that you have in the pot with cups. This number of cups is a better measurement of how much sugar you should use. Example, if have 9 cups of mixture, use 9 cups of sugar. My mother always uses a little less, but if you like it sweeter use the same amount.
- Move the pot to a cooktop over medium heat. Slowly bring to a boil, stir and reduce heat to simmer for about 20 minute or until the rind has softened.
- Next, add the sugar; stir and bring to a rolling boil (do not simmer) for approximately 30 to 45 minutes. The less sugar, you use, the longer it will need to boil to reach the setting point (105℃ or 220℉).
- The jam is ready when it congeals when dripped onto a plate from the freezer, if you do not have a candy thermometer.
- Remove the pot from the heat and using an immersion blender, carefully blend the jam.
- Rinse the jam jars and lids with boiling water then immediately ladle the jam into the jars. It's helpful to have a widemouth funnel, but not necessary. Clean the rim with a damp cloth and put the lid on tightly, as soon as possible. Finally, set aside and allow to cool completely and refrigerate.
Notes
- Kumquat peel is included because it contains the sweetness and adds distinctive flavor to the jam.
- If lids do not seal with a popping sound and concave center, store the jam in the refrigerator to maintain freshness.
- Using the kumquat seeds in a sachet helps naturally thicken the jam with pectin during cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5pints
Amount Per Serving
Calories 1280 kcal
% Daily Value*
| Serving | 1pint | |
| Calories | 1280kcal | 64% |
| Carbohydrates | 330g | 110% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 24mg | 1% |
| Potassium | 133mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 326g | 652% |
| Vitamin A | 197IU | 4% |
| Vitamin C | 30mg | 33% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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