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.
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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!
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 is 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.
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.
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?
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 email 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, 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
An easy kumquat jam recipe that makes great use of this little citrus.
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.
- 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, or process using the water bath method for approximately 10 minutes.
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.
PIN FOR LATER
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I MAKE JAMS ALOT, INCLUDING KUMQUATS. I LEAVE THEM WHOLE. I NORMALLY LET THEM SIT IN WARM WATER FOR ABOUT 1AN HOUR OR TWO HOURS TO GET THE BITTER TASTE OUT. IT REALLY DOES WORK, WHEN IT SITS IN THE WARM WATER . I THEN POUR OFF THAT WATEER THEN PUT FRESH WATER , AND PUT TO BOIL. I ALSO LEAVE THE SEEDS, AND THE THE PULP. IT THICKEN VERY WELL. TASTE GREAT ON MEAT, CHICKEN, AND PBJ SANDWICHES.
Hmm, I wonder how that works because the skin is sweet and the juice is sour? Thanks for the tips, Wilma. :)
The ratio of 3 cups of kumquats to 8 cups of sugar is mind-boggling. I have over a gallon of kumquats that I want to make into marmalade or jam, and wonder what would happen if I use a ratio of 1 to 1 fruit to water, then an equal part sugar to the fruit mixture? I know your version is excellent but wonder if I can use more fruit for each batch.
The next question has to do with the water bath. Would you do this while the jam is still hot after putting it in the jars, or wait until the jars cool?
Hi Jan, I honestly don’t know since I haven’t tried it. Regarding the water bath, you should process them immediately after putting the jam in the jars; do not let them cool. Let me know how it goes. CC
Hi Christina,
I have 12 cups of chopped, deseeded kumquats. A couple questions:
1. Is the ratio of H2O to kumquats adjusted? Or should I still only use 6 c of H2O?
2. What amount of sugar would YOU add to 12 cups fruit for a medium sweetness?
Just started the soaking process now. Have 8 or so hours before processing.
Hi Nancy, that’s a LOT of kumquats! 1. Yes, definitely adjust the water x 4 (since you are quadrupling the recipe). 2. I’d quadruple the sugar, or maybe use a bit less, but will you have a pot that’s large enough? I’m also concerned that it might not be able to boil as hard as it should due to the sheer quantity unless you have an industrial cooktop? This is going to make a ton of jam! Let me know how it goes. CC
Hi Jan, I made some kumquat jam early in March this year for my first time. I put less sugar as per my neighbour’s recipe(as I don’t like it super super sweet) and it worked out perfectly fine, delicious to be honest, as I like it more zingy and tart.
Hi Jan, I have made this jam twice and had perfect results both times. I do use about about 1/2 the sugar, but haven’t changed anything else, except how much I mash, or blend the fruit. Even my friends who don’t like orange marmalade like this yummy treat.
Hello. Quick (and rather urgent) question please, as the kumquats are beginning to simmer. Should the simmering/boiling be with the pot covered or open??
Open!! :)
How much water in the beginning for the soaking?
6 cups as listed in the recipe.
In my experience, you can cover it until it comes to a hard boil, then uncover it, and stir often. If you leave it covered, it will likely boil over the pot
First time user of your site. You start this recipe assuming we all know at least a little about a kumquat. I recall generally that hit has lots of seeds, but that is all. Can you beef up the beginning of the recipe, so I can get into using up a nice crop of kumquats from a neighbour’s garden here onthe island of Ibiza, Spain.
Will do, William! Lucky you!! :)
Our kumquats are fairly dry, which is how I came upon this recipe (we didn’t enjoy them fresh because they aren’t at all juicy). The underlying flavor seems good. Do you think I should use your recipe as written? (P.S., we live in Los Angeles, too!)
Hi neighbor! I have a couple of questions: since we’re both in LA, my first question is if these are kumquats from last year’s crop? My kumquats from last year are long gone and my new ones are just beginning to turn orange. If they are from last year, I think they may not be worthy of being made into jam (it’s just too hard to know without seeing/tasting one). However, if the flavor is good and it’s only the juice that’s missing and the rind is not dried up, you could try to add a little lemon juice to the recipe to replace the missing kumquat juice. Hope that’s helpful, Jennifer! Let me know if you try, but it may be better to wait for this year’s kumquats and make the jam then.
Followed the recipe as written and it set perfectly! Love how easy it is, thanks!
Glad you like it! You’re welcome. :)
Perhaps it should be added straight up at the top to LEAVE ON THE RIND.. as i missed that in the instructions and now i think i have wasted money… time …. and effort… :( :( :( do i have a chance in hell at all of this actually working now?! :( :( :( we removed them as most were damaged or gross :(
I’m sorry, but the ingredients and directions are extremely clear, as are the photos of the kumquats where you can see them boiling WITH the rind. I don’t see the case for blaming me for something you chose to do because your fruit was “gross”, as you stated.
“3 cups of (680 g) chopped, deseeded kumquats (reserve the seeds)” Chopped and deseeded doesn’t entail removing the rind. There is also this in the directions, “…simmer for about 20 minutes or until the rind has softened.” I would normally clarify the directions if there is some confusion in how I wrote the recipe, but in this case, I see no need to edit anything and clearly others have not been confused.
absolutely no need to be rude.. I wasn’t trying to be when i came here asking for advice on If my Jam would set. it was a simple mistake.. sometimes people make those. Also i am an adult with autism attempting to teach myself something new.. so SORRY if i made you upset it wasn’t my intention.. but there is no need to be rude with reply. you didn’t even touch on my question. so won’t be returning to read anymore replies.. thank you but no thank you.. i will just hope my jam sets at this point.. it did taste lovely. thank you to your mom for the recipe.
Please tell me one thing that I wrote that was rude. If you took my comments in a tone other than intended, that’s completely up to you. I have no information on your personal background, however, you blamed ME for not telling you to keep the skin on, and that’s simply unfair. I have never peeled a kumquat (it’s just not done as kumquats’ peel is the part that is sweet) so I’m sorry, but I have no clue what your jam will be like.
I think your recipe is good. I think Michelle’s reply was rude. I don’t think you response was rude.
I guess you need to add a disclaimer at the beginning “please read entire recipe and look at pictures before starting” (common Sense)
I have been making jams and jellies for years, and I plan on doing your recipe this weekend.
I have made many jams – other fruits, replacing the sugar with granulated Splenda (1 for 1 for sugar) for a sugar free recipe, and they have turned out very well
Thanks, Luke. I don’t think she meant to be rude, but I appreciate you seeing it from my perspective, too. Thanks for sharing about the Splenda as people sometimes ask about sugar replacement and I can’t help them.
Let me know how you like this jam! :)
Christina
I am making the jam now. In your pictures the peels seem to be completely disolved. Is that it, or is it just the angle of the pictures? I am half way thru the hard boil, and there is still large sections of peel
Luke Dru
No, they didn’t dissolve, don’t worry!! :) Good luck!
[…] enough to have in other places. However, one of the things I really adore about our climate is the range of fruits that grow throughout the […]
Christina, I just finished making the jam. It is wonderfull, as per my son. We are having it in the morning with our toast for breakfast. My only recommendation is to cut the water in half. My neighbor has a kumquat tree, so he gave me a bag full. I love them and have been enjoying them in my salad pr just popping them into my mouth. When I had too many and did not know how to use them, I sat at my computer and found your Jam recipe. It’s easy to follow, and very rewarding. Thank You, Mary
Hi Mary, I wonder why you cut the water in half? The jam turns out perfectly as the recipe is written. Glad you and your son liked it! :)
I accidentally added the sugar before letting the mixture boil. Will it effect my end results? Also I am somewhat
confused by the recipe. It calls for a ratio of double the water to the kumquats yet, after soaking you said to measure and add equal parts of sugar. When I made my jam I had water left over. Can you tell me the amount of kumquats/water used in the cooking process
Hi Marissa, yes, I’m guessing it may affect the end result, but without doing it myself, it’s a guess. I’m also confused, how can you have water left over? I don’t know how to write the ingredient amounts and instructions any more clearly. How can you have water left over if you do this step, “Put the chopped kumquats and water in a heavy pot.”?
Maybe explain your question in another way as I am really confused. Sorry! CC
I threw away the seeds before I read the recipe. Will sure jel work as a pectin.
Hi Marion, oops! Yes, I’m sure it will, but please check the directions for kumquat on the Sure Jel as maybe you only need a small amount. Good luck!
Ive been boiling my Cumquats, water and sugar combination for over an hour and it remains a syrup. I am so disappointed. Now I’m just letting it boil to see what happens. 🤷🏻♀️
Hi Ericka, do you have a candy thermometer or are you using the drip test? I’m afraid you may overboil the kumquats and end up having it too thick. Lmk, CC
I used less water. The result the jam is a little hard an quite sweet. Can I use one of the jars to do something else like muffins or so?
I’m sure you could, Silvia. May I ask why you used less water?
My jam has been sitting for 4 day since I made it, and is more of a syrup consistency than jam.. Is it too late to open it up and reboil?
Hi Ashleigh, no, actually that’s what I’d suggest. You must not have got it to the setting point. Do you have a thermometer? That might be helpful if the plate test didn’t work for you. It’s a pain to have to reboil, but it will definitely work! Good luck.
The seeds should be white or green?? Do you cut the membrane out as well?? First time EVER making jam and I don’t want to mess it up!!
Doesn’t matter what color the seeds are, Becca. No need to cut out the membrane. Good luck!
Just confirming, because so many other recipes insist on removing the white pith to make ths. For your recipe, the ONLY thing we re removing from each kumquat us the seeds (which are actually then soaked in and removed from the mixture to lend pectin) right? If for any reason it won’t properly set ( the syrup is divine, btw) could we just add a bit of store bought pectin or agar-agar to firm up? Also, yours seems like a completely vegan/vegetarian recipe! I’ll be adding ithis flavor filled tenhancement to many of our vege dishes! Thanks for creating a dish of great simplicity and elegence!
Oh not on kumquats! The fruit is the sweet part and the juice is sour! You are correct, the seeds give pectin to the jam. I’m not sure why it wouldn’t set, but yes, I suppose you could try adding pectin. I think you’ll love the jam, everyone does who tries it! Enjoy! CC
If I puree the Kumquats first are the amount of fruit, water and sugar are the same?
Yes, IF you weigh them! I highly recommend using weight vs volume for best results!
Followed your recipe step by step but I have watery consistency. It’s been on the stove for 45 minutes kumquats flowing in the water. I’ll keep boiling (and praying).
Hi Evonne, how did it turn out? I hope it set for you!
Can this be done using stevia or equivalent? Your nutritional info says zero gr of sugar, but you used sugar was this a mistake?
Hi Olwyn, the nutrition info is incorrect. Long story, but I have hundreds of recipes and some of them need a serious update on that info. So, yes, it’s a mistake. Sorry I can’t advise you on using stevia as I’ve never used anything other than sugar. Howver, I did a quick google search and found that it’s probably not a good idea.
[…] Easy Kumquat Jam from Christina’s Cucina […]
Fabulous recipe Stella. I’ve made 4 batches so far, all turned out perfectly. Thank you.
I think you’re responding to another commenter, but thank you, Cas! Glad you love the recipe! :)
Hi there! What is the main factor that makes the jam set?? I have runny jam! 😩☹️
I soaked the seeds, boiled for at least 45 mins, used 10 cups of sugar for 11 cups of mixture, and it seemed to be boiling hard, but I hadn’t prepared a plate in freezer to check so couldn’t do the check you mention. I thought it was boiling hard so it must be hot enough! 😬
Alas, I have syrup ☹️
So I guess my question is: what did I do wrong? Does that mean it mustn’t have been hot enough? Does it have to boil at a certain temperature for a certain amount of time for it to set? Or does it just need to reach a certain temperature?
And now, is there anything I can do? Or do I just surrender to my syrup?!?
Thank you
Hi Tara, don’t fret, it’s fixable! :) The jam setting is a combination of the pectin, sugar and boiling. You can just put the jam/syrup back in the pot and boil it longer, trust me it will set, however, it’s important to save yourself all this bother of reboiling, to put a saucer in the freezer and test the jam. You don’t want to end up overboiling it and makins a stiff jelly, either. Let me know how it turns out this time :) Good luck!
Tara, I learned the hard way. You need to boil the mix hard, and keep an eye on it, and strain the froth from edges. I was boiling my last batch and it wouldn’t come to set despite having boiled for an hour, so I turned the heat up to full power and boiled it another 15 minutes. It set beautifully.
Boil it again and really boil it hard. You’ll see the fruit go shiney and almost see through if you lift a bit out with a metal spoon. ALWAYS use a metal spoon for jam making.
Hi Christina, do you know how long these will keep? I want to give them as gifts 4 months from now. Thank you.
Hi Kelley, if the jars sealed (you heard a pop and the middle of the lid is concave), then indefinitely (a few years to be safe). If they are not sealed, keep in the fridge and unopened it should ages, definitely 4 months. Once it’s open, jam can start to crystallize if left too long in the fridge, but you don’t have to worry about it spoiling, if that’s your concern. Nice gift!
Can you leave these in the pantry? I used Ball mason jars and the lids definitely set and are concave, just worried if I have to put all these jars in a fridge I might not have the space! The recipe seems to say refrigerate after cooling?
Hi Jason, I do if I know they’re sealed, but you’re supposed to boil them to be sure. I state to refrigerate the jars because I don’t want anyone blaming me for getting sick if they accidentally eat jam they stored in a pantry without it being sealed properly. I think you understand where I’m coming from, right?
Yeah, thank you!
What is the best fruit to sugar ratio? 1:2,6 as in the list or 1:1 as mentioned in step 4.
Please just follow the recipe as written and you will have great jam.
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! :)
After 8 hours of soaking with the seeds, do i remove the seed packet or keep it in the mixture and start the cooking process with the seed packet?
Hi Francesca, sorry I just realized I had this in the body of the recipe, but not in the printable card, “Remove the bag and squeeze as much as you can from it (this is the natural pectin which helps the jam set).” Let me know how it turns out! :)
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