If you’ve ever juiced a bunch of lemons and felt a twinge of guilt tossing out those beautiful yellow peels, this one’s for you. These lemon zest sprinkles are a vibrant, aromatic way to get even more out of your citrus and add a burst of flavour to your meals. As a home gardener and low-waste kitchen enthusiast, I’m always looking for ways to use every part of what I grow or harvest. Lemon zest is one of my favourite zero-waste flavour boosters, and these dehydrated lemon sprinkles are a must-have in my pantry.
Not only does this recipe help reduce food waste, but it’s also a great way to preserve the bright taste of citrus for use all year round, especially when your lemon tree is loaded and you’re making juice in batches.
Sustainable, Simple, and Full of Flavour
✔️ Uses up leftover lemon skins after juicing
✔️ Easy to make with just one ingredient
✔️ Stores well and lasts for months
✔️ Adds fresh, zesty flavour to sweet and savoury dishes
✔️ A perfect DIY pantry staple for low-waste living
How to Use Lemon Zest Sprinkles
This citrusy powder is so versatile! Here are a few of my favourite ways to use it:
It also makes a beautiful homemade gift when packaged in a recycled spice jar with a handwritten label!
What You’ll Need
3–4 lemon skins (or more if you’re batch prepping)
A dehydrator or oven
A spice grinder, food processor, or Nutribullet
Clean, dry jar for storage
Tip: Use organic lemons or those from your own garden to avoid wax and pesticides.
How to Make Lemon Zest Sprinkles
Step 1: Wash and Peel After juicing your lemons, give the skins a quick rinse. Carefully peel or slice off the outer yellow part of the skin. Try to avoid too much of the bitter white pith.
Step 2: Dehydrate Lay the peels on a tray in your dehydrator or on a baking tray in the oven. Dry at around 45°C (113°F) for 2–4 hours, or until the peels are crisp and snap easily.
Step 3: Blend Once completely dry, add the peels to your spice grinder or blender. Blitz until they turn into a fine powder.
Step 4: Store Transfer to a clean jar—this is a great use for old spice jars or small glass jars with tight lids. Store in a cool, dark place.
Lemon Zest Sprinkles
Prep Time: 5 minutes
Cook Time: 3 hours2 seconds
Total Time: 3 hours5 minutes2 seconds
If you have used lemons for juicing then this is a great way to get the most out of your lemons.
Ingredients
3-4 Lemon skins
Instructions
Wash and peel or carefully slice off thin pieces of the lemon skins. Use organic lemons or fresh from the tree.
Layout the skins on a tray and dehydrate using a dehydrator or oven at 45degrees for 2-4 hours until completely dry.
Add the dry peels to a spice blender, food processor, or Nutribullet and blitz to a fine powder.
Place in a jar. I save my spice jars to recycle for future homemade spices such as this.
Notes
Add to sugar for a lemon sugar or add to your dishes for a fresh zesty flavour. Great in salad dressings, stirfry or even on top of ice-cream or yoghurt.
Low-Waste Kitchen Tip
After using the zest, the remaining lemon peel (especially the pith and leftover pulp) doesn’t have to go to waste. Here are two great options:
Compost it: Citrus adds acidity to your compost and breaks down well when chopped.
Make citrus cleaner: Soak the leftover peels in a jar of vinegar for 2–3 weeks to make a natural, homemade all-purpose cleaner. Strain and store in a spray bottle.
This lemon zest sprinkle recipe is a beautiful example of how simple, low-waste habits can add flavour and sustainability to your kitchen. It’s one of those small swaps that turns scraps into something useful, aromatic, and delicious. Next time you juice a few lemons, don’t toss those peels, dry them, blend them, and sprinkle some sunshine on your next dish.
Kumquat and custard scrolls are delicious! If you have a Kumquat tree overflowing with fruit, then whip up a batch of Kumquat jam and make these scrolls. There’s nothing quite like a tree dripping with golden-orange kumquats in the middle of winter. These tiny citrus gems are tart, tangy, and packed with flavour, and if you’ve ever grown your own, you’ll know how quickly they can go from “a few ripe fruit” to an overwhelming abundance.
When your kumquat tree is loaded and you’re wondering what to do with all that fruit, this kumquat and custard scroll recipe is a must-try. It’s comforting, simple, and a great way to preserve and use your homegrown harvest. These scrolls are soft, sticky, and filled with a beautiful mix of creamy custard and zesty kumquat jam—perfect for a weekend treat, morning tea, or a garden-inspired dessert.
Why Kumquats Deserve a Spot in Your Garden
If you’re new to kumquats, they’re small, oval citrus fruits that can be eaten whole, skin and all! Their skin is sweet while the inside is tart, making them ideal for marmalades, jams, and even fermenting. They’re also compact and make wonderful trees for small backyards, pots, or food forests.
Kumquats fruit prolifically through the cooler months, adding much-needed colour and freshness to a winter garden. But because they’re so tangy, many gardeners are left scratching their heads over how to use them all. This recipe is one of my favourite ways to turn that vibrant tartness into something sweet, creamy, and utterly delicious.
Kumquat & Custard Scrolls Recipe
These scrolls are super easy to make and don’t require yeast or rising time, so they’re perfect for a quick baking session. All you need is a batch of homemade kumquat jam, thick custard, and a few pantry basics.
1 cup thickened custard (store-bought or homemade)
Kumquat and Custard Scrolls
Yield: 8-10
Sweet, tart, creamy, and crunchy these Kumquat and custard scrolls are mouthwatering and delcious.
Ingredients
2 cups self-raising flour
2 TBSP icing sugar
80 grams of butter
1/2 cup milk
1/2 cup Kumquat Jam (see recipe below)
1 cup thickened custard
Instructions
Preheat oven to 200 degrees celsius.
Mix flour, icing sugar, and butter until it forms a breadcrumb texture. Add milk and form a dough.
Roll out on a floured bench to a rectangle shape rough 30cm long.
Add cooled set custard on top and spoon on your kumquat jam. Mix slightly.
Then roll the long side to form a long roll. This is quite tricky but just do your best.
Then cut into 8cm pieces and place in a greased oven dish with the cut side down.
Spoon on any extra mixture that has fallen out. Bake for 20mins until golden.
Allow cooling before removing them so the custard has set again.
You can also brush with extra jam to glaze.
Make Your Own Kumquat Jam
You’ll need kumquat jam for this recipe, and making your own is incredibly rewarding. You can bottle up the sunshine of your citrus tree and use it in scrolls, toast, cakes, or even savoury dishes like glazed roasted vegetables.
Kumquat Jam
Yield: 3 jars
Prep Time: 4 hours30 minutes
Cook Time: 10 minutes
Additional Time: 15 minutes
Total Time: 4 hours55 minutes
Kumquat jam is a great way to use and preserve your harvests. Add this jam to pikelets or baking for a delicious citrus flavour.
Ingredients
4 cups chopped Kumquats
5 cups of water
1 1/2 cups sugar
1/2 lemon
Instructions
Wash and chop your Kumquats and keep the seeds as you will need them to use as natural pectin.
Place the Kumquats and water in a pot.
Get all your seeds and make a little bag from cheesecloth or in a strainer. You want the seeds to be submerged in the water but not dispersed throughout as you will be discarding them later. Let the seeds and kumquats sit in the water for 4hrs to release the natural pectin. Remove the seeds and discard.
Place a saucer or plate in the freezer to test your jam out at the end.
Bring the pot to a simmer for 30mins. Add in the sugar and stir. Bring the pot to boil for 5min.
Test your jam by putting droplets onto your frozen plate. They should thicken as you run the end of a spoon through the droplet to check. If it doesn't look like it is set add some fresh lemon juice, reheat, and stir. Test again. I repeated this a couple of times and it started to look set.
Spoon hot mixture into hot jars (heat mine in the oven to sterilise 120 degrees for 15 mins and the lids in a bowl of boiling water).
Turn the jars upside down to cool and help the lids seal.
Refrigerate and enjoy.
Watch the video
Why Grow Kumquats at home?
Here are some of the many reasons to grow Kumquat
Hardy, low-maintenance fruit tree
Perennial
Ornamental and edible
Prolific producer
Dense busy shrub
Grows well in pots and containers
The whole fruit is edible
Great for making jams and preserves
Popular Kumquat Varieties
Nagami – Japanese variety with small oval-shaped fruit. Bright orange when ready. Sweet skin and tart flesh. 1-2 seeds in each fruit ( my favourite).
Meiwa – Larger round orange fruits. Sweet skin and flesh. A hybrid of Nagami and Marumi varieties.
Marumi – Round fruits that are quite sour or tart. Mainly used for preserving.
Variegated Kumquat – Stand out ornamental variegated leaves and fruit. Variegation disappears on fruit usually once ripe. Also known as Calamondin or Calamansi.
What to Make With Excess Kumquats
If your kumquat tree is overflowing with fruit and you’re wondering what to do with them all, you’re not alone! Kumquats are a wonderful citrus to grow, but their short season can leave you with more fruit than you know what to do with. Thankfully, these small citrus gems are incredibly versatile — perfect for both sweet and savoury recipes.
Here are some delicious ways to use up your extra kumquats:
Make a quick kumquat jam – perfect for toast, yogurt bowls, or as a swirl in baked goods like scrolls or muffins. (I used mine in these Kumquat & Custard Scrolls!)
Candy them – sliced thin and simmered in sugar syrup, candied kumquats are beautiful on desserts or cheeseboards.
Add to salads – thinly sliced fresh kumquats add a pop of tang and sweetness to green or grain salads.
Preserve them – kumquats can be fermented, turned into marmalade, or preserved in honey for winter immunity boosts.
Dehydrate them – sliced and dried kumquats make a bright, citrusy snack or addition to tea blends.
Use in sauces or glazes – cook them down with honey or vinegar for a punchy topping to chicken, tofu, or roasted veg.
And of course, if you’re baking, kumquat and custard scrolls are a delicious and unexpected way to transform your harvest into something cozy and irresistible.
TIP: Don’t forget — even if you’re not using the whole fruit right away, kumquats freeze well or can be zested and juiced for future use.
Garden to Plate
There’s something incredibly satisfying about using your own homegrown ingredients in a recipe from start to finish. These kumquat and custard scrolls are a sweet reward for your gardening efforts, and they showcase just how versatile your backyard harvest can be. If you make these, I’d love to see them! Tag me on Instagram or leave a comment letting me know how they turned out—and if you’ve got other creative ways to use kumquats, share them too.
Rich, creamy, and dairy-free decadence straight from the garden. If you’ve ever wondered what to do with an abundance of ripe avocados, this Avocado Chocolate Tart is the answer. It’s rich, silky, and deeply chocolatey—yet made with simple, wholesome ingredients. Best of all, it’s quick to prepare, doesn’t require any complicated steps, and feels like something straight out of a fancy café.
This is one of my go-to dessert creations whenever avocados are in season. The creamy avocado filling pairs beautifully with a nutty, chocolate-infused base, while the candied mint leaves and fresh strawberries add balance, brightness, and a little garden-to-plate magic.
Whether you’re looking for a showstopper dessert for guests or just want something rich and indulgent for yourself, this tart is a winner.
Why Avocados Make the Perfect Dessert
What makes this tart extra special is the use of avocados, not just as a healthy substitute, but as a creamy, indulgent base that rivals any traditional custard or ganache. Avocados are packed with healthy fats, fiber, and essential nutrients. The natural creaminess of ripe avocados blends beautifully with dark chocolate, creating a smooth, luscious texture without the need for cream or butter. It’s a great way to sneak more whole foods into your diet while still treating yourself. Plus, using seasonal produce like homegrown avocados makes this dessert even more rewarding, connecting what’s on your plate to what’s growing in your garden.
Avocado Chocolate Tart with Candied Mint Leaves
Prep Time: 6 hours
Cook Time: 15 minutes
Additional Time: 45 minutes
Total Time: 6 hours
Ingredients
Chocolate base
2 1/2 cups (225g) walnuts (or any nut/seed)
1 1/2 cups pitted dates soaked*
Pinch salt
3 TBSP Cocoa powder
Filling
3 ripe Avocados
4 tsp maple syrup or brown sugar
120grams dark melting chocolate
pinch salt
1/4 cup oat milk (or milk of choice)
Optional strawberries to garnish
Candied Mint Leaves
10 + Mint leaves
1 Egg White or Aquafaba (chickpea water)
Caster sugar to sprinkle
Instructions
MINT LEAVES - Prepare the candied mint leaves ahead of baking for at least 6 hours (ideally the night before).
Whisk egg white until frothy.
Prepare a tray with baking paper. Lightly coat the mint leaves in egg white by dipping them in and wiping off excess on the edge of the bowl.
Sprinkle both sides with sugar and place on the baking paper tray.
Allow to rest at room temperature for 6 hours + or overnight. I stored them in my dehydrator (switched off) to keep any bugs off. Store in an airtight container and use within a day or two.
BASE:Soak the dates in a bowl with hot water for 1 hour prior to starting.
Blitz the nuts in a food processor or similar until a fine crumble.
Add in drained dates, salt, and cocoa, and blitz to combine. The mix should be moist enough to hold shape in your hands and not fall apart.
Press base mix into a greased 25cm tart pan.
Bake at 160 degrees for 15 minutes or until edges start to brown.
Remove and allow to cool. Remove from the tray when half cooled and place on the serving dish.
FILLING - Scoop avocado flesh out into a mixer and add the maple syrup, salt, and milk. Blitz to combine and there are no chunks of avocado left.
Melt chocolate over a double boiler (place a saucepan of water on the stove and add the chocolate to a second pot sitting on top).
Pour melted chocolate into the avocado mix and continue to mix until combined.
Spread filling into the cooled base and top with fresh strawberries, candied mint leaves, and edible flowers.
Finishing Touches
Top your avocado chocolate tart with sliced fresh strawberries, candied mint leaves, and a few edible flowers if you have them. The combination of textures and colours not only makes this tart visually stunning, but also elevates the flavours to something truly special.
Celebration of Seasonal Abundance
This avocado chocolate tart is a celebration of seasonal abundance and simple ingredients. It’s a beautiful example of how your garden can inspire decadent, nutritious treats that impress without fuss. Whether you’re growing avocados or simply want to try a plant-powered dessert, give this recipe a go.
Links included in this post might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting my blog so that I can continue to provide you with free content.
Quick-pickled asparagus is one of my favourite ways to preserve the fresh, crisp flavour of a spring harvest. If you’re lucky enough to have an abundance of asparagus—either from your own garden or a market haul—this easy refrigerator pickle is a simple, satisfying way to make the most of it. These pickles are crunchy, tangy, and packed with flavour, making them perfect for snacking, adding to grazing boards, or tossing into salads and wraps.
Refrigerator Pickles are Great for Beginners
Refrigerator pickles are one of the easiest ways to experiment with preserving at home—no canning or complicated steps needed. This recipe uses a basic hot brine made with apple cider vinegar, water, a little sugar or honey, and salt. Mustard seeds add a subtle zing, while red onion (or shallot), dill, and optional chilli give the spears depth and a burst of visual appeal.
Preparing the asparagus is simple: just snap the ends at their natural breaking point and trim them to fit your jar. You can even add the leftover ends into the jar—they soak up the flavour just as well and help minimise waste.
Once packed into a sterilised jar and covered with the hot brine, the pickled asparagus just needs time to chill in the fridge. After 24 hours, the flavours will develop beautifully, and they’ll be ready to enjoy. These will keep for up to a month in the fridge, though they rarely last that long in my house!
Easy Refrigerator Pickled Asparagus Spears
Prep Time: 10 minutes
Additional Time: 1 day
Total Time: 1 day10 minutes
Quick and easy way to extend your Asparagus harvest. Add other in-season veggies or herbs to the mix. Enjoy as a snack or added to wraps and sandwiches.
Ingredients
1 cup water
1 cup ACV
1 bunch asparagus
2 TBSP sugar (or honey)
1/2 TSP salt
2 tsp mustard seeds
2 sprigs dill or fennel frond
2 red chilli (optional for spice)
1/4 red onion sliced or 1 shallot
Instructions
Clean and sterilize a Jar (approx 700gram).
Rinse Asparagus and hold the bottom to snap the spear at the freshest part. Cut fresh spears to fit in the height of your jar.
Stack spears the jar. The excess cuts can also be added. Push dill, onion and chilli in the jar and add mustard seeds.
In a saucepan add water, vinegar, sugar (or honey), and salt. Bring to a simmer or until sugar is dissolved.
Add the hot liquid to the jar. The liquid should completely cover the spears. Secure the lid and flip it upside down to help seal. Leave on the bench until cool (room temperature). Place in the refrigerator for at least 24/hours before eating. Eat within 1 month.
Final Tip
Try swapping out the dill for fennel fronds or tarragon for a twist, or add garlic cloves for extra bite. It’s a quick, easy way to enjoy asparagus long after the season is over.
Links included in this post might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting my blog so that I can continue to provide you with free content.
Fresh seared Asparagus topped with a delicious flavour-packed Radish top chimichurri and topped with crispy seeds. This Asparagus dish is quick and easy and makes a great Spring side dish to accompany your meals. Add fresh in-season herbs and greens to adapt to suit. This Chimichurri green sauce is one of my favourites and is packed with flavour! Asparagus is ready in Spring and is the perfect balance between a light yet hearty side dish. Top with radish flowers for a pop of spring colour!
Why You’ll Love This Recipe
Spring is all about fresh greens and easy meals, and this recipe ticks all the boxes. Asparagus is one of the first vegetables to pop up after winter and is always a sign that the garden is waking up. Cooking it simply—seared, grilled, or pan-fried—lets its natural flavour shine.
Pairing it with a chimichurri made from radish tops makes this dish both flavourful and low-waste. Radish greens are often overlooked, but they’re peppery, nutrient-rich, and perfect for green sauces like this.
Low-Waste, High-Flavour
This chimichurri can be adapted with whatever fresh herbs or leafy greens you have on hand—think parsley, coriander, lemon balm, or even carrot tops. A handful of toasted seeds (like sunflower or pepitas) adds texture, while soft, chewy dates bring a lovely balance of sweetness.
For a final flourish, top with delicate radish flowers or other edible blooms from your garden to highlight the beauty of spring produce.
Asparagus with Radish Top Chimichurri, toasted Seeds and Dates
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Light, fresh, and packed full of flavour, this grilled Asparagus is the ultimate Spring side dish. Topped with crispy seeds, chilli, and dates for a sweet and spicy punch.
Ingredients
1 large bunch of Asparagus
1 red chilli
2 TSP seeds (sunflower and/or pumpkin)
1 tsp lemon zest
1 tsp Olive Oil
2 Pitted Dates
Radish top Chimichurri
1 cup greens (Medium - young leaves Radish leaves and Parsley)*
1 1/2 TBSP lemon juice
1 TBSP Red Wine Vinegar
1/4 cup Olive Oil
1 tsp Sugar
2-3 Garlic Cloves
Sea salt flakes to season
Fresh Red Chilli or 1/4 tsp chilli flakes
Instructions
Rinse Asparagus, hold the bottom, and bend to snap. The spears will snap at the freshest part. Add oil to a grill or fry pan and cook Asparagus until lightly charred, bright green, and still a little crunchy.
Add Greens (Radish tops and Parsley), Lemon juice, Vinegar, Sugar, and Garlic to a mixer or mortar and pestle. I prefer a mortar and pestle as I like it chunky and not to blended. Blitz or crush to combine and make a green sauce.
Then gradually add oil to combine. Add Chilli flakes and a pinch of Sea Salt Flakes. Taste and balance with more salt or sugar if needed.
Remove Asparagus from the pan when cooked and add in the seeds and sliced dates (optional for those that like a bit of sweetness). Lightly toast until slightly golden.
Add Asparagus to a plate and drizzle over the green sauce. Garnish with toasted seeds, sliced red chilli, lemon zest, and edible flowers (I used Radish and cornflowers)
Notes
Swap Parsley or Radish tops for Fennel fronds, Carrot tops, Corriander, or a mix.
A Celebration of Spring on a Plate
This dish is proof that you don’t need fancy ingredients to create something beautiful and delicious. It’s quick to throw together, makes use of food scraps that might otherwise be tossed, and looks stunning on the plate. Perfect for a shared meal, a garden lunch, or a seasonal celebration.
Links included in this post might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting my blog so that I can continue to provide you with free content.
If you grow kumquats, you probably know how prolifically they fruit! These tiny, tangy citrus gems often produce more than you can eat fresh, making them perfect for preserving. Making kumquat jam is one of the best (and most delicious) ways to enjoy your homegrown harvest throughout the year. This easy kumquat jam recipe is a simple, low-waste method that uses natural pectin from the seeds and minimal ingredients—just fruit, water, sugar, and lemon.
Whether you’re new to preserving or a seasoned jam maker, this recipe is a great way to use up a bunch of kumquats and create something delicious to enjoy or gift to friends and family.
Why You Should Make Kumquat Jam
Kumquats are a unique grape-sized citrus fruit with edible skins and a sweet-tart flavor that works beautifully in jams and marmalades. Unlike many other citrus fruits, kumquats can be eaten whole, which means their zest, juice, and skin all contribute to flavour-packed, easy-to-make preserves. This homemade kumquat jam is vibrant, tangy, and great for using in other recipes like my delicious Kumquat Jam and custard scrolls! (a must try)
Another bonus? You don’t need to buy pectin. Kumquat seeds contain natural pectin, which helps the jam set, so this is a great way to make a more natural jam using what you already have.
Simple Ingredients for Homemade Kumquat Jam
4 cups chopped kumquats (seeds reserved)
5 cups water
1½ cups sugar
½ lemon (juice)
Kumquat Jam
Yield: 3 jars
Prep Time: 4 hours30 minutes
Cook Time: 10 minutes
Additional Time: 15 minutes
Total Time: 4 hours55 minutes
Kumquat jam is a great way to use and preserve your harvests. Add this jam to pikelets or baking for a delicious citrus flavour.
Ingredients
4 cups chopped Kumquats
5 cups of water
1 1/2 cups sugar
1/2 lemon
Instructions
Wash and chop your Kumquats and keep the seeds as you will need them to use as natural pectin.
Place the Kumquats and water in a pot.
Get all your seeds and make a little bag from cheesecloth or in a strainer. You want the seeds to be submerged in the water but not dispersed throughout as you will be discarding them later. Let the seeds and kumquats sit in the water for 4hrs to release the natural pectin. Remove the seeds and discard.
Place a saucer or plate in the freezer to test your jam out at the end.
Bring the pot to a simmer for 30mins. Add in the sugar and stir. Bring the pot to boil for 5min.
Test your jam by putting droplets onto your frozen plate. They should thicken as you run the end of a spoon through the droplet to check. If it doesn't look like it is set add some fresh lemon juice, reheat, and stir. Test again. I repeated this a couple of times and it started to look set.
Spoon hot mixture into hot jars (heat mine in the oven to sterilise 120 degrees for 15 mins and the lids in a bowl of boiling water).
Turn the jars upside down to cool and help the lids seal.
Refrigerate and enjoy.
How to Make Kumquat Jam (Step-by-Step)
1. Prep Your Kumquats
Wash your kumquats thoroughly. Chop them up and be sure to collect the seeds as you go. You’ll need the seeds later to extract the natural pectin that helps the jam thicken.
2. Create a Pectin Bag
Place the chopped kumquats and water into a large pot. Take your reserved seeds and place them into a small cheesecloth bag or a metal strainer. This step is important—you want the seeds to soak in the water but not disperse throughout the jam, as you’ll be removing them later.
Let the pot sit for around 4 hours at room temperature. This resting time allows the seeds to release their pectin into the water naturally.
3. Remove Seeds & Begin Cooking
After 4 hours, remove and discard the seeds. Place a small saucer or plate in your freezer (this will help you test if the jam is set later).
Bring your pot of kumquats and water to a simmer and cook for 30 minutes. Then stir in the sugar and bring the mixture to a rolling boil for 5 minutes.
4. Test for Set
Remove your plate from the freezer and spoon a few drops of the jam onto the cold surface. Wait a few seconds, then run the edge of a spoon through it. If the jam wrinkles or holds its shape, it’s ready. If not, add the juice of ½ a lemon, stir, and boil for another minute or two. Repeat the test until the jam is set.
5. Jar Your Jam
Sterilise your jars ahead of time by placing them in a 120°C (250°F) oven for 15 minutes. Soak the lids in boiling water. Once your jam is ready, spoon the hot mixture into the hot jars and seal them while hot. I like to turn my jars upside down as they cool to help them seal.
How to Store Your Kumquat Jam
Once cooled, store your jam in the fridge. Properly sterilised and sealed jars can last several months in the fridge or a cool pantry. Opened jars should be used within a few weeks.
Delicious Ways to Use Kumquat Jam
Spread on toast or scones
Swirled into yogurt or porridge
As a glaze on roast vegetables or meats
Paired with cheese on a grazing board
Layered in cakes or desserts
Making your own jams/ preserves is a rewarding way to reduce waste, use seasonal fruit, and add something homemade and flavourful to your pantry. If you’re growing kumquats, give this small-batch kumquat jam recipe a try. You’ll love the sweet, tangy flavor and the satisfaction of creating a garden-to-table treat with your garden’s harvest.
