Kumquat Jam

Kumquat Jam

Even tart kumquats can be made into really delicious jam. Indulge in a luxurious breakfast with tea, toast and this jam.

Ingredients: a bit less than 2 cups

1 pack (about 15 large)
Castor or granulated sugar
80 g


1. Take the stem ends off the kumquats, and wash each one carefully.
2. Put the kumquats in a sauce pan or medium-sized pot with lots of water.
3. Some time after the water comes to a boil, the skins will start to split.
4. Drain the kumquats and wash in lots of water. Strain in a colander.
5. Remove the insides of the fruit from the peel, and finely julienne the peel. Your knife will slip easily so be careful!
6. Remove the seeds from the insides, and finely chop up the rest (the seeds are not used). Be sure to chop up any hard bits very finely.
7. Put the kumquats and sugar in a pan and simmer. I cooked about 120 kumquats this time for 30 to 40 minutes. There is very little moisture in the pan, so be careful not to burn it.
8. If there really is too little moisture, you can add a little water.

Story Behind this Recipe

I learnt this recipe from a cooking class a long time ago, but I lost the recipe so I recreated it on my own. I think they taught us to wash the kumquats with rice bran, but I just eliminated any complicated steps.