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Kumquat Jam | Easy Recipe

2/9/2020

3 Comments

 
Easiest ever cumquat kumquat jam recipe. No pectin.
My mum has a kumquat tree. I've known she's had a kumquat tree for many years now but I've never really paid attention to it, other than to notice the little bursts of colour that appear now and then, correlating to extra bat poo underneath.

This year though the tree inspired me for some reason, so I decided to try my hand at making kumquat jam. 

An initial internet search for a recipe yielded a few tricky manoeuvres required to fix a simple marmalade craving. After a small eternity looking at jam porn, I stumbled upon a recipe that seemed easy enough. 

Using a few tweaks to make an easy recipe even easier, I managed to create not just kumquat jam, but kumquat jam crack. 

Literally. This stuff is addictive. 

Let's cook. 

I just started with as many kumquats as I could get my hands on that day, but to make this recipe easily scalable, I'll stick to an easy 2 cup ratio. Add or subtract sticky, tart kumquats as you need.

Using halved kumquats rather than "finely sliced" or even "quartered" kumquats in other recipes saves a LOT of prep time at the start.

​To get a lovely jammy consistency at the end, I whipped out one of the most underrated kitchen appliances ever invented- the stab mixer. 
Easiest ever cumquat kumquat jam recipe. No pectin.Picture
Easiest ever cumquat kumquat jam recipe. No pectin.
Easy Kumquat Jam Crack

Ingredients:

2 cups kumquats (preferably raided from someone's tree)
1/2 lemon
3/4 cup sugar
1 cup water

Method:
1. Halve kumquats, picking out as many seeds as possible at this stage. Place in a pot with 1 cup water.
2. Add the sugar and juice and zest of 1/2 lemon.
3. Leave for anywhere between 3 hours - overnight to macerate. See, you still do fancy-sounding things in this recipe, but they're easy.
4. Use a spoon and fork to squish out the rest of the seeds- I find they float quite easily at this stage.
5. Place on the stove and cook to a boil. Once boiling, reduce the heat to low for 40 minutes, stirring occasionally. At this point a themometer does help to make sure the jam sets, but if you don't have one it's still ok.

If using a themometer, the jam needs to reach 120 degrees Celsius. I have this meat/ jam/ everything themometer which works a treat. 
​
6. Once mixture seems nice and sticky, take off the heat and let cool for a bit.
7. Cheat's finishing step- take out a stab mixer, or blender or any other kind of blending device and whizz everything up, skin and all.
8. Run (I'm not kidding, RUN) to the bakery, grab some freshly baked bread, slap some butter on it and this top with ridiculously delicious kumquat jam.
Easiest ever cumquat kumquat jam recipe. No pectin.
Easiest ever cumquat kumquat jam recipe. No pectin.
You can either store the jam in jars or a container. No need to properly steralise because this stuff isn't going to last more than a couple of weeks in your fridge once your tastebuds realise how good life can be. 

Enjoy!
3 Comments
Jon
13/12/2021 08:01:27 pm

Tanya, you have 1 cup of water in the ingredients list but only half a cup of water in the recipe (step 1). Am I missing something?

Reply
Reija
4/3/2022 02:54:54 pm

This is seriously delicious! And addictive. Awhile ago I planted a kumquat tree and then realized that I don’t much like their taste, so I searched for easy recipes and came across yours! I’m super excited, it is crack jam! I’m now waiting for more fruit to ripen. Thank you! :)

Do you by chance have a similar recipe for lemons?

Reply
Pip
15/4/2022 07:04:28 pm

Great recipe, I've made it four times now. I use slightly less sugar and limequats in place of the lemon as we have kumquats and limequats all year round, (in Spain) and eat it by the spoonful, on toast and in other recipes. Lovely and so simple to make. Thanks!

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