Kumquat Jam

Kumquat jam is a wonderful way to enjoy an otherwise tart but flavourful little fruit. Make them into a jam and all that tartness comes through as a glorious full flavored spread, perfect for your morning toast or elaborate treats. The amount of sugar in this jam recipe is a matter of preference. Just like any fruit, kumquats can be really tart or only mildly tart, depending on their source. If you have fruit that is pretty sweet to start with, less sugar might be a good choice. Likewise, if you have very tart fruit (or like very sweet jams) more sugar is always an option.

2 cups kumquats, sliced (roughly ¾ lb)
3 cups water
1 cup sugar

Slice the kumquats into thin slices horizontally across their equator, removing any seeds and setting them aside.

Wrap the seeds in a bit of cheesecloth, tie it up and place them in the jam pot.

Add in 3 cups of water and the sliced kumquats.

Allow the fruit and water to sit for 3-4 hours, so that some of the pectin can extract into the water (this step can be skipped for a slightly lower yield).

Turn on the pot and bring the mixture to a simmer. Cook for 35-45 minutes, adding a bit of water if necessary. At this point the jam should be starting to thicken.

Remove the packet of citrus seeds and add sugar.

Simmer the jam for another 5-10 minutes until the jam reaches gel stage (220°F) or gels promptly when a bit is placed on a plate that's chilled in the freezer.

Funnel into prepared canning jars, remove air bubbles and apply 2 part canning lids.

Either store in the refrigerator for immediate use, or process in a water bath canner for 10 minutes to make the jam shelf stable.

Cook's Notes: I often choose to use less sugar, adding only ½ cup instead of the full 1 cup in this recipe. That makes a tarter jam, and lowers the yield slightly. Adjust to your preference.