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.
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.
2 cups kumquats (preferably raided from someone's tree)
3/4 cup sugar
1 cup water
1. Halve kumquats, picking out as many seeds as possible at this stage. Place in a pot with 1/2 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.