This easy kumquat jam recipe is a great way to use this little citrus fruit. It takes much less work than making kumquat marmalade and has won awards!
Recently, I picked all the remaining kumquats off my tree.
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*Edited to add: now can be called “award-winning kumquat jam”! See the comments below.
This jam has placed 1st and 3rd at the LA County Fair (that’s not a little one)!
I think leaving them on for a longer period of time is not good for next year’s production, but I’ll have to see how next year’s crop fares in order to test my theory.
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, so 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. Here’s the recipe.
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 the biggest fan of marmalade, but I really like this easy kumquat jam recipe! I bet you will, too.
What are Kumquats?
Many of you have probably never heard of, or seen a kumquat. They are tiny (one or two inches long) citrus which have edible skins. The skins are sweet and their juice is sour. They have seeds just like any other citrus fruit. However, kumquats are considered a superfruit. “Forget pomegranates—start popping kumquats. The tiny little olive-sized citrus fruits are full of disease-fighting antioxidants, which are contained in their sweet, edible skin.” –Prevention.
Want to know how to eat kumquats so that they taste sweeter?
What can I do with lots of kumquats?
Here are 11 ways to use kumquats. How about a frosty kumquat martini?
Love this crystal bowl? Here is a similar crystal jam pot.
Easy Kumquat Jam Recipe
by Lidia Conte makes approximately 5 pints
PRINTABLE RECIPE BELOW
January 2021 ~ I’ve had two people email me in the last week to say their jam tasted amazing, but it didn’t set. The first lady reboiled her jam, and she said it turned out perfectly. I’ve just emailed the second lady to tell her to reboil hers, too. Here’s what I think the problem is: the jam is not boiling hard/fast enough after the sugar is added. It should be at a rolling boil. The other problem is that the jam should not be removed from the heat until it reaches the correct temperature, or passes the plate drip test. This recipe is solid, just follow the directions and you will have perfect results.
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 bring to a rolling boil (do not simmer) 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. Do not stop cooking the jam after the time frame I’ve given; that’s simply an estimate (how long mine took to set). You must rely on a thermometer or the plate test.
Next, remove the pot from the heat and using an immersion blender, carefully blend the jam.
Pour the Kumquat Jam 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. Process in a boiling water bath if you want to keep the jars in the pantry. If you’ve never made jam before, the lids will make a popping sound and the middle of the lid will be concave once sealed. If this does not happen, you must refrigerate the jam.
Use the jam as desired. Isn’t this truly an easy kumquat jam recipe?
This Easy Kumquat Jam Makes a Beautiful Hostess Gift!
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Easy Kumquat Jam Recipe
An easy kumquat jam recipe that makes great use of this little citrus.
Ingredients
- approximately 8 cups (1.8 kg) sugar
- 6 cups (1.4 l) water
- 3 cups (550 g) 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.
- 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.
- 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 bring to a rolling boil (do not simmer) 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.
Notes
If you've never made jam before, the lids will make a popping sound and the middle of the lid will be concave once sealed. If this does not happen, you must refrigerate the jam.
Nutrition Information:
Yield: 50 Serving Size: 1 tbspAmount Per Serving:Calories: 10Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 0g
Nutrition information is not reliable.
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Hi! I think I overcooked the jam. It’s become hard and sticky. The flavour is terrific though. How can I sort it now.
Hi Yasmin, glad it tastes good, you can probably reheat it with a little water added to thin it down a bit, but I wouldn’t cook it again.
I want to be clear because this is the first time I will be making the delicious jam. Is the water to cut cumquat ratio double?
Yes, 2 parts water to 1 part kumquats, Michele.
I know this is a no pectin added to this recipe however my kumquats are seedless and I’ve never made jam before, so any help or suggestions on how to make this work will be greatly appreciated. Thank you so much
Hi Ali, you can try it without the pectin as this marmalade recipe sets without seeds or pectin. Alternatively, you could also use a little pectin, but I honestly don’t think it’s necessary, just boil it a little more. Good luck, let me know how it goes.
[…] seeds or throw them out, depending on your preference. For example, you can use kumquats to make jams, jellies, and chutney or use it in soup. In fact, if you want to tone down the sourness, making […]
About to attempt this recipe for the first time! Can I please confirm if I should try reserve as much of the juice when I chop the kumquats? I know this is the sour part, so don’t know whether to discard the excess juice or is the sourness needed to balance things out?
Thank you!
Oh yes, keep all the juice, Lene. Not an issue at all for the flavor. Let me know how you like it! :)
Great, thanks. I seem to have particularly juicy kumquats at the moment so wasn’t sure. Soaking now 🙂
Sonja & Igor from Perth, Australia made this jam now second year and works perfectly. We used little less sugar, because we like little less sweet. We gave the jam (we made a big quantity – from 4 kg of kumquats), to our friends and relatives, even posted to grandma in Croatia, and everybody loved it, and said that it is special, divine taste. It is absolutely yummy!!!
Hi Sonja and Igor, how lovely this is to hear! You are so kind to share this with others, because it really is a crowd-pleaser! Thank you for letting me (and others) know, and if you can click on the 5 stars in the recipe card, it will be very much appreciated!
Hi there may I ask I have soaked over night.
Do I drain some of the water off ? I appear to have a lot.
I had 13 cups of kumquats and we put 26 cups of water.
Thank you
Hi Sheree, that is a lot of jam you are making! Sounds like your ratio is correct, but no, don’t drain any water. For that amount of kumquats, you should have that amount of water. I don’t know how you have a pot large enough to make that much jam! Wow, good luck!