Kumquat Jam: 8 Recipes

Kumquat jam will be an unusual treat for a festive tea party. Its rich amber color and unsurpassed aroma will not leave anyone indifferent. The jam turns out to be a pleasant jelly-like consistency, moderately sweet and with a slight bitterness.

How to make kumquat jam

The homeland of the kumquat is China, but today this small orange also grows in Japan, Southeast Asia, the USA, and India. It is widely used for the preparation of candied fruits, sauces, jellies. Made from Chinese citrus, the jam has numerous beneficial properties, strengthens and tones the body.

To make kumquat jam rich and tasty, it is important to choose the right fruits. A ripe, fragrant kumquat should be springy, firm, and bright orange in color. Worn, soft fruits will indicate that the product has already begun to deteriorate, and it is undesirable to cook from it. If citruses have a greenish tint and a slight smell, then they have not yet ripened. An unripe kumquat will not be able to reveal its versatility of taste, but even from it you can make delicious jam.

The finished delicacy can be eaten immediately or rolled into jars. The container must be washed and sterilized. There are many recipes, kumquat is boiled with sugar or other fruits, spices and even liquor are added to it. Each dish is very aromatic and with an unusual taste.

Classic kumquat jam recipe

It only requires 3 simple ingredients. The result is a jam with a bright citrus flavor without additional notes. To cook a delicacy, use the following ingredients:

• kumquat – 1 kg;
• sugar – 1 kg;
• water – 300 ml.

Procedure:

1. The fruits are thoroughly washed in hot water. To wash off the chemical elements as much as possible, use a soft washcloth and soapy water.
2. Then put a pan on the stove and pour water into it.
3. Followed by fruit and sugar.
4. Bring to a boil, cook for 20 minutes and turn off the heat.
5. The pot with jam is left on the stove for 2 hours, after which the boiling procedure is repeated 2 more times.

On the last round of boiling, the citruses will become transparent, you can see the seeds in them. This means that Chinese oranges have given all their taste, color and aroma to the syrup. The finished jam can be poured into jars or wait until completely cooled, poured into bottles for storage and sent to the refrigerator.

A simple whole kumquat jam recipe

Whole fruit jam is not well suited for filling pies, but it is excellent used as a treat for tea or pancakes. For the whole kumquat jam recipe, you will need the following ingredients:

• kumquat – 1 kg;
• oranges – 2 pcs.;
• sugar – 1 kg.

Procedure:

1. Chinese orange washed. Then, using a skewer, make 2 holes in the fruits.
2. Oranges are also washed, juice is squeezed out of them.
3. In a saucepan where jam will be cooked, sugar and juice are mixed.
4. The dishes are put on a slow fire, constantly stirring the mixture so that it does not burn. To do this, use a wooden spatula or whisk.
5. After the liquid boils, you need to cook for another 5 minutes.
6. Put the kumquat in the orange-sugar syrup and boil for 15 minutes. The mixture must be stirred periodically.
7. After that, the fire is turned off and the dish is left for a day.
8. The next day, the whole kumquat jam is returned to the stove, brought to a boil and boiled for 40 minutes.

Cinnamon kumquat jam recipe

Citruses, combined with a spicy cinnamon aroma, will give incredible warmth even on a frosty winter day. To cook such a delicacy, you will need:

• kumquat – 1 kg;
• cinnamon – 1 stick;
• sugar – 1 kg.

Preparation:

1. Citruses are washed, cut in half and stones removed.
2. After that, the chopped fruits are laid out in a saucepan and water is poured to completely cover them.
3. Boil for 30 minutes, then drain the water.
4. Boiled fruits are sprinkled with sugar, cinnamon is added.
5. Then the jam is boiled over a minimum heat for 60 minutes.

The result is a fairly thick consistency. To make the jam more liquid, add a small amount of water in which the kumquats were boiled.

How to make kumquat and lemon jam

The combination of two citrus fruits looks very good, especially if you use the finished product for baking. To prepare such a delicacy, you will need:

• kumquat – 1 kg;
• lemons – 3 pcs.;
• sugar – 1 kg.

How to cook:

1. Wash the kumquats, then cut them in half lengthwise.
2. Bones are removed from cut fruits.
3. The bones are not thrown away, but transferred to cheesecloth.
4. Prepared fruits are transferred to the cooking pan, sugar is poured on top.
5. Lemons are washed and juiced.
6. Add the lemon juice to the saucepan with the rest of the ingredients.
7. The prepared mixture is infused for an hour. Stir occasionally with a wooden spatula. During this time, citrus fruits will give juice.
8. Now put the pan on the fire and cook for 30 minutes.
9. Halves of kumquats are taken out with a slotted spoon and put in another bowl.
10. Gauze with bones is lowered into the syrup and boiled for another 30 minutes. This will help the syrup thicken.
11. Then the bones are removed, and the fruits are returned.
12. Cook for another 10 minutes and turn off the heat.

Delicious and healthy jam is ready.

Fragrant kumquat, orange and lemon jam

To prepare a citrus mix you need:

• kumquat – 0,5 kg;
• lemons – 2 pcs.;
• oranges – 0,5 kg;
• sugar – 1 kg;
• butter – 1 tbsp. l.

How to cook citrus jam:

1. The fruits are washed and cut into small cubes along with the peel.
2. The bones are removed and put in gauze.
3. Pour 2 liters of water into the pan, add fruits and place gauze with seeds.
4. Boil for 1,5 hours.
5. The bones are removed, sugar and butter are poured into the pan.
6. Cook for 30 more minutes.

Kumquat, lemon and orange jam is ready. Recipes for unripe kumquat jam involve adding more sugar.

Kumquat jam with vanilla and liqueur

Another kind of fragrant and spicy jam is prepared using orange liqueur. Ingredients:

• kumquat – 1 kg;
• vanillin – 1 sachet;
• orange liqueur – 150 ml;
• sugar – 1 kg;
• water – 1 l.

How to make jam:

1. Kumquats are poured with boiling water, left for 60 minutes.
2. The fruit is then cut lengthwise and the pits removed.
3. Pour water into the pan, spread the fruits and bring to a boil. After that, the water is drained and changed.
4. The procedure is repeated 2 more times.
5. At the last circle, sugar is added and mixed.
6. Boil 20 minutes.

After that, the jam is turned off, allowed to cool, orange liqueur and vanilla are added.

Kumquat and Plum Jam

Such a treat turns out to be a rich scarlet color with a moderate citrus smell. For him use:

• yellow plum – 0,5 kg;
• blue plum – 0,5 kg;
• kumquat – 0,5 kg;
• sugar – 1 kg.

Preparation:

1. Fruits are washed.
2. Plums are cut lengthwise, stones are removed.
3. Kumquats are cut into rings 4 mm thick, the bones are also removed.
4. Then the fruit is covered with sugar, mixed.
5. Put everything in a saucepan and heat up. Then boil for 15 minutes.

Ready jam can be laid out in jars or served immediately to the table.

How to cook kumquat jam in a slow cooker

A slow cooker, with proper handling, can significantly make life easier for housewives. Jam in this technique is very tender and does not burn. It does not have to be constantly stirred. Cooking Ingredients:

• kumquat – 1 kg;
• oranges – 3 pcs.;
• sugar – 0,5 kg.

Preparation:

1. Washed kumquats are cut into rings, the bones are removed and placed in a multicooker bowl.
2. Juice is pressed from oranges and poured into a bowl with kumquats.
3. Then sugar is added and mixed.
4. For cooking, use the “Jam” or “Stew” modes. Cooking time – 40 minutes.

After 20 minutes, the treat is checked and mixed if necessary. Once all the liquid has evaporated, the jam is ready.

How to store kumquat jam

In order for the prepared delicacy to please the whole family and guests for a long time, it is rolled into jars. To do this, the containers are washed and sterilized. Of particular importance for the safety of the blanks is the correct twist and complete tightness.

You can close the dish in small jars with screw-on lids. Then a hot mixture is applied to them and immediately twisted. It is important that no air enters the container. The best place to store conservation will be a basement, cellar or pantry. Banks are not placed in cabinets near the stove, as they will be hot there and the blanks will quickly deteriorate.

It is also important to control indicators such as humidity and temperature. Conservation is very hard going through sudden changes. A stable temperature and moderate humidity is the key to the durability of conservation.

If the jam is not intended for long-term storage, it is put in the refrigerator. Pour it after cooling into clean, dry containers. It is very important that there is no liquid in the jars. Otherwise, the jam will spoil.

Conclusion

Kumquat jam keeps well with proper preparation. Even just in the refrigerator, it will stand for 1-3 months and will not lose its taste. Citrus jam is prepared at any time of the year, so there can always be a bowl of fragrant citrus delicacy on the table.

Below is a video with a recipe for kumquat jam: