Easy Kumquat Jam Recipe (No Pectin Added and Award-Winning )
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, which meant kumquat jam for us!
As an Amazon Associate I earn from qualifying purchases.
*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.
Ingredients
- sugar
- water
- kumquats
Special equipment: clean jam jars
Directions
Prepare the Kumquats
Place the seeds in a small, food safe bag or some cheesecloth. Tie the top.
Put the sliced 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. Stir occasionally and don’t allow the jam to boil too hard so that it may stick.
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!
Easy Kumquat Jam Recipe
Ingredients
- 8 cups sugar
- 6 cups water
- 3 cups kumquats sliced or chopped, deseeded (reserve the seeds)
Instructions
- Place the seeds in a small, food safe bag or some cheesecloth. Tie the top.
- Put the sliced/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 (105℃ or 220℉).
- 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
- You do not need to peel the kumquats; the peel is the sweet part of the fruit.
- 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
PIN FOR LATER
Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
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