Kumquat Jam

1.10.2024, recipes

450g whole fresh kumquats
300g sugar
250ml water

Wash the kumquats. Slice each into about 1/4inch rounds. Remove the seeds with the tip of your knife as you are slicing and reserve them.

Place the sliced kumquats and water in a wide, heavy pot. Wrap the seeds in cheese cloth and tie the end of the cloth to secure them. Place your bag of seeds in the pot of water with the kumquats. Leave this pot resting in the fridge overnight or for at least 8 hours. The seeds will slowly release pectin, a soluble fiber with a jelly-like consistency which will give the jam a thick consistency.

Once the 8 hours (at least) have passed, squeeze the seed bag tight to release the pectin. Try to scrape as much of it as you can. Add all of the pectin to the kumquat pot. Add the sugar and give everything a stir.

Bring your pot to a rolling simmer. Maintain it at a simmer on medium heat for about 45 minutes or until your jam reaches the desired consistency. One way to know if your jam has set is to spoon a bit of it on a small plate. Place the plate in the freezer for a few minutes. Run the end of a spoon through the jam. If the jam holds its shape, it is ready.

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