Kumquat jam is excellent on warm sourdough bread with butter. You can make your own kumquat jam that is much tastier than the commercial kind. A little time and a few ingredients and you will be well on your way. You will make enough to last at least six months, depending on how fast you eat it.
Ingredients and Utensils
A kumquat is a small fruit that resembles an orange. It is yellow-orange in color and has a thick skin. You will need at least 24 kumquats, as they are small. Nine cups of sugar along with 2 lemons and 8 cups of water are needed as well.
Clean and sterilize four 1-pt. jars. An easy method for sterilizing is to put them in the dishwasher. Do not add soap and turn the dishwasher on the regular setting. When the dishwasher completes its cycle, the jars will be sterilized.
Finely chop the kumquats and measure them before dropping them into a large stew pot. Add 3 cups of water for each cup of fruit. Cover the pot and allow the fruit to stand overnight.
The next morning bring this mixture to a boil for approximately 25 minutes or until the skins are tender. Remove from the heat and pour into another bowl. Drain out the juice, measure it and put the juice and back into the stew pot. For each cup of juice, add 1 cup of sugar to the pot. Add 1/4 cup lemon juice.
Bring the mixture to a boil once again and boil on medium-high heat for approximately 15 to 20 minutes or until a candy thermometer inserted into the juice reads 220 F. Do not let the juice get hotter than that. Stir constantly as the juice is boiling.
Place the sterilized jars on a hard surface with a towel under the jars. Have a damp dishcloth ready to wipe the lids of the jars. Place a jar funnel into a jar and ladle the juice into the jars, leaving 1/4 inch of head space. Clean the rims of the jars, and place the lids and rings on the jars.
Process the jars in a boiling water bath for 15 minutes. Remove the jars to the cloth on the surface and allow them to cool.
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