This easy kumquat jam recipe is a great way to use this little citrus fruit. It takes much less work than making kumquat marmalade! Give it a try, you’ll be a fan!
Recently, I picked all the remaining kumquats off my tree. I think leaving them on for a longer period of time is not good for next year’s production. I’ll have to see how next year’s crop is to test my theory!
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Two weeks ago, I flew to Chicago and then drove to Michigan to visit my parents. I decided to bring them a little bit of California sunshine. They needed it desperately as it snowed while I was there, and it’s supposed to snow this coming Monday, too! Mid-April snow? That’s Michigan for you! Anyway, I brought them some kumquats, Meyer lemons and navel oranges from my trees.
My mother usually makes kumquat marmalade and everyone who has tried it absolutely raves about how marvelous it tastes. However, there is much more work involved in kumquat marmalade, due to having to slice up these tiny citrus fruits.
Want to know more about kumquats and how to eat them so that they taste sweeter?Click Here
Here are 11 other ways to use kumquats? How about a frosty kumquat martini?
Mum decided to have a go at an easy kumquat jam this time. She didn’t use a recipe, but I told her I wanted to know the amounts so that if it was really good, I could share it with you. Well, she kept track of the recipe and it was a hit! I’m not crazy about marmalade, but I really like this easy kumquat jam recipe! I bet you will, too.
Easy Kumquat Jam Recipe
by Lidia Conte; makes approximately 5 pints
printable recipe below
Ingredients
- 3 cups of (680 g) chopped, deseeded kumquats (reserve the seeds)
- 6 cups water
- approximately 8 cups (1.8 kg) sugar
Special equipment: clean jam jars
Prepare the kumquats
Place the seeds in a small, food safe bag or some cheesecloth. Tie the top.
Put the chopped kumquats and water in a heavy pot on the kitchen counter. Let the seeds hang into the kumquats and water and place the lid on to keep the top of the bag from submerging. The seeds contain pectin which helps the jam to set.
Allow to rest for a minimum of 8 hours (there is no cooking yet).
Remove the bag and squeeze as much as you can from it (this is the natural pectin which helps the jam set). With a large bowl nearby, measure the amount of jam mixture that you have in the pot with cups. This number of cups is a better measurement of how much sugar you should use.
Example, if have 9 cups of mixture, use 9 cups of sugar. My mother always uses a little less, but if you like it sweeter use the same amount.
Cook the kumquats
Move the pot to a cooktop over medium heat. Slowly bring to a boil, stir and reduce heat to simmer for about 20 minute or until the rind has softened.
Next, add the sugar; stir and continue to boil for approximately 30 to 45 minutes. The less sugar, you use, the longer it will need to boil to reach the setting point (220˚F / 105˚C).
The jam is ready when it congeals when dripped onto a plate from the freezer, if you do not have a candy thermometer.
Next, remove the pot from the heat and using an immersion blender, carefully blend the jam.
Put into jars
Rinse the jam jars and lids with boiling water then immediately ladle the jam into the jars. It’s helpful to have a widemouth funnel, but not necessary. Clean the rim with a damp cloth and put the lid on tightly, as soon as possible. Finally, set aside and allow to cool completely and refrigerate, or process using the water bath method for approximately 10 minutes.
Use the jam as desired. Isn’t this truly an easy kumquat jam recipe?
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Easy Kumquat Jam Recipe
Ingredients
- approximately 8 cups (1.8 kg) sugar
- 6 cups water
- 3 cups of chopped, deseeded kumquats (reserve the seeds)
Instructions
- Place the seeds in a small, food safe bag or some cheesecloth. Tie the top.
- Put the chopped kumquats and water in a heavy pot. Let the seeds hang into the kumquats and water and place the lid on to keep the top of the bag from submerging. The seeds contain pectin which helps the jam to set.
- Allow to rest for a minimum of 8 hours.
- With a large bowl nearby, measure the amount of jam mixture that you have in the pot with cups. This number of cups is a better measurement of how much sugar you should use. Example, if have 9 cups of mixture, use 9 cups of sugar. My mother always uses a little less, but if you like it sweeter use the same amount.
- Move the pot to a cooktop over medium heat. Slowly bring to a boil, stir and reduce heat to simmer for about 20 minute or until the rind has softened.
- Next, add the sugar; stir and continue to boil for approximately 30 to 45 minutes. The less sugar, you use, the longer it will need to boil to reach the setting point (105C or 220F).
- The jam is ready when it congeals when dripped onto a plate from the freezer, if you do not have a candy thermometer.
- Remove the pot from the heat and using an immersion blender, carefully blend the jam.
- Rinse the jam jars and lids with boiling water then immediately ladle the jam into the jars. It's helpful to have a widemouth funnel, but not necessary. Clean the rim with a damp cloth and put the lid on tightly, as soon as possible. Finally, set aside and allow to cool completely and refrigerate, or process using the water bath method for approximately 10 minutes.
Nutrition Information:
Yield:
50Serving Size:
1 tbspAmount Per Serving:Calories: 14 Total Fat: 0g Cholesterol: 0mg Sodium: 0mg Carbohydrates: 2g Fiber: 0g Sugar: 0g Protein: 0g
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How long can I leave the Kumquats soaking in the water? It says minimum of 8 hours, but what is the max? I got all of my stuff together last night and was planning to make this morning and i’ve been called in to work.
Thanks!
Rachel
Ah, good question, Rachel! To be honest, I’m not quite sure! I would guess it would be okay up to about a day, but I would hesitate to leave it after that. Good luck!
Just moved to Northern California near Napa.
We have a 30 year old kumquat tree and it is loaded. Tried your squeeze the juice and entire inside popped out just leaving the skin which is delicious…can’t wait to try the jam. I have never
Canned before what is the water bath? I want to store in pantry and give as gifts.
Wow! I’ve never had that happen before, but yes, the skin is the sweet part of this citrus!
I don’t do the water bath because I rinse my jars and lids with boiling water right before adding the jam. I clean the rim with a damp cloth and put the lid on tightly. Within hours the lids seal (you’ll hear a popping noise and the middle of the lid will depress). Sometimes a jar may not seal, so I just put it in the fridge.
However, this method isn’t approved by health and safety experts who will tell you you need to process the jars by boiling them (you need canning equipment for this). If the jars do not seal, it can cause botulism (this is their reason). Hope you enjoy the jam!
Help! I have messed up and don’t know how to fix it. My jam i like sryup. I will admit that I puereyed the the fruit and then cooked it. I let it come to the boil and temp was past 220. How much pectin should I add or was the problem I let it get too hot? I did do the seed soaking like I was supposed to (about 12 hours). I even put them in the water bath for 30 minutes after I was done to try to fix them without having to empty all the jars, clean them, reheat mixture, and re can them. By the way I had 15 cups for sugar to 15 cups of puerey/water mix. Please help.
Thanks,
Sarah in Florida
Hi Sarah, sorry to hear that you’re having trouble with the jam. I don’t think that pureeing the fruit first would cause a problem. Is the jam cold now and it’s still runny? If so, there’s really no way to fix it without emptying the jars back into a pot and reboiling it, I’m afraid. There’s a second way to check that the jam is ready: put a plate in the freezer then when you want to test the jam, drop a little onto the plate. It should “jellify” on the plate and if you push it with your finger, it will get wrinkles. Then you’ll know it will set. Sounds like you did everything right, but it just needed a bit longer in the cooking process. Let me know how it goes! Good luck, CC
So excited for the finished product! But I’m running low on time. My kumquats have been sitting for 7 hours. Can I leave them in the refrigerator or room tempeture overnight and finish in the morning? Thank you!
Hi Kim, I’m so sorry, I’m sure I’m too late to answer you, but leaving it overnight at room temperature is fine. I’m currently on a road trip across the US, so limited access to my site. Hope it turned out well! let me know, CC
Hi Christina
I was given a large bag of kumquats. Some are still a bit green
Can I still use them in this recipe? If not what can I do with them? Thanks, Noelle
Hi Noelle, I have never understood why people pick citrus when it’s not yet ripe. I would not use the green ones to make the jam as I know you’d be disappointed. You might try to leave them and see if they ripen a little more on their own, but if they don’t, I honestly don’t know what to do with them. They’re not like green tomatoes which can be used many ways. Good luck, I hope they ripen for you!
When you measure the mixture, do you strain the water or you measure water and kumquats together?
No, don’t strain it, measure them together. Easy peasy!
When you measure the mixture in the pot after soaking for 8 hours, am I including the water in this mixture or just the fruit?
The water is already in there, Chanel. The water and fruit go in the pot together. Does this help?
Yes, just wanted to make sure I was not separating the fruit out of the water to measure for amount of sugar to add. Thank you.
No problem, Chanel! You’re very welcome.
[…] Easy Kumquat Jam Recipe […]
I sliced the kumquats crosswise so they would be pretty. It it neccessary to grind it all up?
Nope, you can just go ahead and make it with the sliced kumquats, Andrea. It will be more like marmalade with the slices and it will be very pretty! Let me know how it turns out. CC
My kumquat tree is bursting. Will be making this.
Lucky you, Judy! You’ll love it, I’m sure!
Hi! Once I cut up the kumquats, add the water and seed packet, does it cook or just sit in the water for 8 hours? Thank you!
Just let it sit for 8 hours, no cooking yet! :)
Hello, I have a beautiful kumquat tree in my front yard. I didn’t know what to do with this fruit, till I saw your post. I have a question about putting the jam in the jars, then sealing it with wax like my grandmother did. Can I do it that way with your recipe?
Hi Linda, of course you can! Are you signed up to receive my recipes? If not, you should sign up (it’s free) because I’m soon posting a list of 11 recipes using kumquats! Let me know how the jam turns out!
What is the setting point on the candy thermometer ( temp)?
It just wasn’t transferred into the recipe card, but was listed in the main part of the post, Janice, but I fixed it. 105 C / 220 F. Enjoy the jam!
I’ve made 3 batches of this great jam! Everyone loves it. I compete and so far the jam has won a 3rd. place in the San Bernardino County Fair (SB is the largest county and has a lot of agriculture. I’ve also entered a jar each in the Los Angeles Count Fair and the Orange County Fair. I’ll let you know what happens.
Woo hoo! How wonderful, Victoria! I love it! Good luck to you and let me know how it goes! (Sorry I’m just responding, but I’ve been in Europe for 3 weeks). :)
My 12 year old daughter entered her in the Los Angeles County Fair and got 1st Place.
Fantastic! Please congratulate her for me! Hope it inspires her to keep cooking and baking! :)
Make it. Entered into the San Bernardino County Fair. Won 3rd. place.
Have entered it in the Los Angeles County Fair, one of the largest county fairs in the U.S., and will enter in the Orange County Fair. I’ll let you know how it does.
Your recipe is so different from my kumquat jam. Can’t wait to try it! ( The method is similar – yours just is just so pure and beautiful!)
That’s my mother’s jam; she’s got that Italian cooking talent that’s in her DNA ;)
Yummy. Kumquats are one of my favorite fruits. I can only imagine what they must be like fresh off the tree. You’re lucky in be living in a climate where you can grow your own lemons and kumquats and, I imagine, lots of other delicious things…
It’s very similar to Italy’s climate and what they can grow. I have to fight with Mother Nature (and sometimes humans), but citrus is the best as it does really well without the weather and animals affecting them nearly as much as things like figs and avocados.
The Kumquat Jam is so pretty and your lemons are almost too pretty to use! I love using lemons and use them in so many different things.
Thank you, Donna! Yes, I agree, those Meyer lemons are one of nature’s best work! Amazing citrus. Have you had them?
I love kumquat and I make a jam very similar to your recipe,and I also make a kumquat syrup to drizzle on ice cream and cakes
Funny that you say that as I made a bread and butter pudding when I was at my mum’s house for someone who’s father had just passed away. I had to leave that day, so mum made a syrup out of the jam and drizzled that on top of the pudding! :)
I adore kumquats and if this jam is half as good as your Frosty Kumquat Martinis I am going to the store right now to buy some.
Haha! It is pretty darn awesome, Cathy! :)
I’m making the kumquat jam now & am simmering them before the sugar goes in. The recipe doesn’t say to remove the bag with the seeds, so I left them in. Should I remove seeds before adding sugar? Thanks, Linda
YES! Remove the seeds and squeeze it well. I’ll fix the recipe, Linda. THank you.
Can you use splenda instead of sugar?
Hi Stella, I don’t use any artificial sweeteners, so I can’t advise you on that, sorry. CC