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Kumquat Jam in jar with kumquats scattered on bench.
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5 from 1 vote

Kumquat Jam

Turn these small citrusy gems into a favourite, old-fashioned preserve – Kumquat Jam.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Condiment
Cuisine: American, Australian, British, New Zealand
Servings: 25 servings
Calories: 71kcal
Author: Libby Hakim

Equipment

  • stewing pan or large frypan
  • tea infuser or small piece muslin cloth
  • sterilised jars with lids

Ingredients

  • 3 cups kumquats (450 grams)
  • 2 cups caster sugar / superfine sugar (425 grams)
  • 3-4 cups water

Instructions

  • Wash and dry kumquats.
  • Slice kumquats into about 5 pieces (about 4-5mm wide), removing the small seeds and retaining them.
  • Place seeds into a tea infuser or tie them up in a small piece of musllin cloth. Place the seeds into the pan long with sliced kumquats. Pour enough water into the pan to cover the fruit.
  • Bring to the boil and boil steadily for 30 minutes. Top up with a little water if it appears the water will completely evaporate. By the end of the boiling time, the fruit should be starting to look translucent and the mixture should be sloppy but not watery.
  • Take the mixture off the heat. Remove the seeds and add the sugar. Stir until the sugar starts to dissolve and then return to the heat. Continue stirring until sugar has completely dissolved. Bring to a simmer and simmer until the jam reaches setting point – this should take about 10 minutes. The best indicator of setting point, though, is when the mixture looks shiny and "grabs" the bottom of the pan a little as you stir (if you drag wooden spoon across the bottom of the pan you can see the bottom of the pan briefly as you do this).
  • Pour hot mixture into sterilised jars and seal immediately with lids.

Notes

Storing: Once cooled, place the jars in the fridge and store for up to 6 months (unopened) or 2 months (once opened). There is the option of "canning" this jam so you can store it for longer periods on the shelf in your pantry. However, you'll need to rely on your own knowledge of canning and preserving as the process is too extensive to cover here.
Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Nutrition

Calories: 71kcal | Carbohydrates: 18g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.02g | Sodium: 3mg | Potassium: 26mg | Fiber: 1g | Sugar: 17g | Vitamin A: 39IU | Vitamin C: 6mg | Calcium: 9mg | Iron: 0.1mg