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!
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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.
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
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Are the seeds chopped with the fruit?
Hi John, please read the recipe more carefully as they are needed for the pectin “3 cups of chopped, deseeded kumquats (reserve the seeds)”.
I read carefully, I saved the seeds, my question was are the seeds chopped up to, as in with the fruit.
I ended up with 6 cups of chopped fruit so I doubled water and adjusted sugar accordingly (I hope).
Wanted to post pics, but I’m semi technologically challenged. 🤣
Seems to have turned out good.
You can’t here, John, but feel free on my Facebook group! Glad to hear it!
I did not have the patience to slice my tiny, old-style Kumquats, so I filled the food processor, tipped the fruit into a tared bowl on the scales, then returned to the food processor.
Added about a mug of water and blended until uniformly pulverised.
Boiled then simmered the mash, until everything became soft.
Added sugar, pound for pound with the fruit, then held it at a rolling boil for about ten or fifteen minutes. (Did not time it!)
The jam is more nutritious, with the proteins and oils from the seeds included.
With the seeds all pulverised, no pectin was needed. It set almost solid – maybe there should have been more water – and tastes absolutely divine!!!
More roughage with the seeds if you don’t mind bits of pits, haha! Glad you like it, Tom!
I have just stripped my cumquat tree – a full bucket !! I’m going to have cumquat jam coming out of my ears !!
I pruned by tree severely last year as it was growing into my eaves & gutters – this resulted in a lesser quantity but bigger cumquats !!
Do you have a similarly easy recipe for cumquat chutney ?
I shall have to wait until tomorrow to start your recipe as it was quite a feat, up a ladder, stripping the tree.
BTW, you mentioned to squeeze the bag of seeds – do they soften to squeeze ?
Hi Lorraine, I don’t have a recipe for kumquat chutney, but I may experiment with my next crop as it looks to be a big one, like yours! The seeds don’t soften, but you want to get all the natural pectin out of the bag and into the pot to help the jam set. Enjoy and let me know how it turns out!
Aussie Passes Jam Making Initiation!
Hey Christina. I live in the Swan Valley in Western Australia. This was my first attempt at making jam and I agree with your home page comment that the recipe is solid!! Raided my works kumquat tree, bought 16 small jars from Kmart and ended up with all 16 jars plus a spare large jar full of perfectly tasting & looking jam. I used raw sugar and didn’t blend the fruit all the way so I have luscious little chunks through the batch. The only thing that went slightly wrong is that my jar lids didn’t concave so not sure whether that’s because they are cheap or I don’t quite know what I’m doing :) However the jars are small so I’m just telling my family & friends to keep it in the fridge and eat it quickly! Which they will because it’s so good haha. Thanks again, it was great to risk trying something new. Jill x
I’m so glad you added this here also because I can’t respond to reviews (but they’re important for Google!) however, I wanted to tell you how pleased I am for you, Jill! That’s quite a feat to make this much jam the first time (with great results)! You’re a natural, and I bet all your family and friends are delighted with the jam!
Regarding them not sealing, I doubt it’s because the lids are defective, but if you are new to jam making, I’m thinking maybe you didn’t close them as quickly as possible. You want to add the jam, clean the jars and put the lid on tightly as quickly as possible (if possible, this is much easier as a two man (or woman) job! If you filled all the jars, then closed them, they might not have sealed for this reason. Let me know and good luck in your next venture! Hope you find another of my recipes to try! :) CC
Thanks Christina. Yes it was possibly because we did take some time putting the lids on – dilly dallying a bit taking photos etc 😂
Taking photos? Hahaha! Too funny!! Yes, that would do it. However, as you said, if you gave it away and everyone keeps it in the fridge, no harm done! :)
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!! :)