Kumquat Jam
Homemade Kumquat Jam is sweet, tangy, and bursting with citrus flavor. Spread it on English muffins, mix it into yogurt, or add it to a cheese platter for the ultimate flavor combo. Who's ready to make a batch?
Servings: 3 cups
Calories: 658kcal
Equipment
- Mason Jars
- Funnel
- Candy Thermometer
Ingredients
- 4 cups prepared kumquats 8 cups of whole kumquats
- 2 cups granulated sugar
- 2 cups water
- 1 lemon zested and juiced
- 1 orange zested and juiced
- 1 cinnamon stick
- 1 vanilla bean
Instructions
- Rinse the kumquats under cool water, quarter them lengthwise, remove the seeds with a knife or your fingers, then chop them to your desired size for jam.
- Combine chopped kumquats, vanilla bean, cinnamon stick, sugar, citrus zest, and water in a Dutch oven, cover, and refrigerate for 24 hours to macerate.
- Bring the mixture to a simmer over medium-high heat, then reduce to medium and cook, stirring, until thickened or until it reaches 215°F/101°C on a candy thermometer.
- Freeze a spoonful of jam on a plate for 5 minutes, then run your finger through it and if it holds its shape and doesn’t flow back together, it’s ready.
- Spoon the hot kumquat jam into clean mason jars, let it cool to room temperature, then seal with a lid and refrigerate.
Notes
- If you increase the volume to make a large batch of jam, you'll need to increase the cooking time so the jam will gel properly.
- This recipe requires 8 cups (2 quarts) of whole kumquats, which will yield 4 cups once quartered, seeded, and chopped.