Take the stem ends off the kumquats, and wash each one carefully.
Put the kumquats in a sauce pan or medium-sized pot with lots of water.
Some time after the water comes to a boil, the skins will start to split.
Drain the kumquats and wash in lots of water. Strain in a colander.
Remove the insides of the fruit from the peel, and finely julienne the peel. Your knife will slip easily so be careful!
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.
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.
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.
I used a 1/4 of the weight of the kumquats in sugar (if you want to preserve the jam for a long time, add more sugar). Incidentally, I always divide the jam into small batches and freeze it. I don't bother with sterilizing the jars with boiling water (since I've never had the jam go bad this way. If you are worried that it will though, sterilize the jars).