The sweet-sour taste of the small but flavorful kumquat is showcased in this delightful, easy-to-prepare jam. Adjust the amount of sugar based on your preferences for sweetness – just make sure you adjust the amount of water to correspond.
8 c. sugar
6 c. water
3 c. kumquats, chopped and seeded (reserve the seeds)
- Place seeds in a scrap of cheesecloth, tying off the top with twine to keep them contained.
- Put chopped kumquats in heavy pot and add water. and water in a heavy pot. Hang the bag of seeds over the side of the pot so that the seeds are submerged and cover, using the lid of the pot to hold the bag in place. (The pectin in the seeds will help the jam to set.) Allow to rest at least 8 hours.
- Remove seed bag and squeeze over contents of pot, stripping as much moisture as possible from the bag.
- Slowly bring pot to a boil over medium heat. Stir and reduce heat to a simmer for about 20 minute or until the rind has softened.
- Stir sugar into the mixture and bring to a rolling boil (not a simmer) for 30-45 minutes, until it has reached the setting point (220ºF). If you do not have a candy thermometer, chill a plate in the freezer and drip jam onto it; you will know it is ready when it congeals. Remove the pot from the heat and using an immersion blender, carefully blend the jam.
- Rinse jam jars and lids with boiling water, then immediately ladle the jam into the jars. Clean rims with a damp cloth and put lids on tightly. Allow to cool completely and refrigerate, or process using the water bath method for approximately 10 minutes.