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.
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.
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 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!
Don’t miss another post! Click to sign up for my free recipe & travel subscription.
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 sliced or chopped, deseeded kumquats (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 (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
- 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 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
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.
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