When you’re gifted an abundance of kumquats from a family tree, you make jam of course.
Now these little guys have a sweet skin and super sour juice. Eating them fresh for me, was a no go - too tart, too sour but when making this jam, I think I may have balanced out the flavours.
What you need
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2 cups kumquats
1/2 lemon (zest and juice)
1/2 cup sugar
1 cup water
Slice kumquats, picking out as many seeds as possible at this stage. Place in a pot with 1 cup water.
Add the sugar and juice and zest of 1/2 lemon.
Leave to steep tor an approximately 4hrs or overnight.
Use a spoon and fork to squish out the rest of the seeds- I find they float quite easily at this stage.
Place on the stove and cook to a boil. Once boiling, reduce the heat to low for 40 minutes, stirring occasionally.
If using a themometer, the jam needs to reach 120 degrees Celsius otherwise you want a thick consistency.
Once mixture seems nice and sticky, take off the heat and let cool for a bit.
I used a stick mixer to blitz the mixture up.
Store in a sterilised jar and enjoy with your toast, crumpets or scones!
And if you’re brave - mix some with hot chilli, honey and baste on some chicken wings for a savoury twist.
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