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how to grow kumquat

Kumquat Jam

Kumquat jam is a great way to use and preserve your harvests. Add this jam to pikelets or baking for a delicious citrus flavour.
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Prep Time 4 hours 30 minutes
Cook Time 10 minutes
Additional Time 15 minutes
Total Time 4 hours 55 minutes
Servings: 3 jars
Ingredients Method

Ingredients
  

  • 4 cups chopped Kumquats
  • 5 cups of water
  • 1 1/2 cups sugar
  • 1/2 lemon

Method
 

  1. Wash and chop your Kumquats and keep the seeds as you will need them to use as natural pectin.
  2. Place the Kumquats and water in a pot.
  3. 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.
  4. Place a saucer or plate in the freezer to test your jam out at the end.
  5. Bring the pot to a simmer for 30mins. Add in the sugar and stir. Bring the pot to boil for 5min.
  6. 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.
  7. 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).
  8. Turn the jars upside down to cool and help the lids seal.
  9. Refrigerate and enjoy.