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Kumquat Jam

Updated: Mar 30

  • Kumquat is a special citrus fruit that we can enjoy and consume on winter days. It looks small, but the contrast between the sour pulp and the sweet, aromatic rind adds to the flavor. That this is the only fruit among citrus fruits whose peel is consumed, you heard correctly, it is quite rich in nutritional properties and fiber. It is often served on the table before holidays, sumptuous lunches and dinners, and it is more difficult to taste it like jam. Its balanced taste fits perfectly in the processing of jam, and in this way you can save it in the coming months as a product for spreading, which gives healthy energy and a natural homemade snack. Follow recipe.

Ingredients: medium, total time: 2h, 2-3 jars
  • 1.5 kg Kumquat fruit

  • sugar same proportion weight like fruit cleaned

  • 1 lemon juice

  • The day before preparing:

  1. Wash the kumquats well and leave them in cold water for 10 hours to soak.

  2. Cut them in half by pressing the pulp and release the seeds, which should be removed, and the juice collected in a bowl.

  3. After weighing the peel and the resulting juice, put everything in a pot and cook for about 15 minutes. Turn of heat.

  4. After that, add sugar to the lemon juice at the rate of 350 g for every 500 g of fruit weight.

  5. Stir all the ingredients until the sugar dissolves well and creates a homogeneous mixture, then cook on low heat for about 45 minutes.

  6. After that, leave the mixture to cool down and mix everything well with a stick mixer, then put it back on the fire and continue cooking.

  7. Until the mixture thickens properly and homogenizes, prepare sterile jars and fill them and close them with cellophane and caps. Turn the jars upside down, cover with a cloth. Tomorrow, turn them over normally and put them in the pantry or fridge. Enjoy the homemade product of this phenomenal fruit.

Enjoy in bites!

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