Easy Spiced Kumquat Marmalade jam recipe
Jams and Preserves
citrus, gluten free, preservative free
This Spiced Easy Kumquat Marmalade jam recipe is quick to make and deliciously tangy on toast for breakfast, or with cheese and crackers for an appetizer.
approximately 3 cups
bicarbonate of soda a.k.a baking soda
approximately 1.5 tsp
Kumquat Marmalade Jam
fine granulated sugar
approximately 500 ml or 2 cups
Place the whole uncut kumquats in a medium glass, plastic or other non-reactive bowl and cover with the water.
Sprinkle over the bicarbonate of soda and allow to soak for 10 minutes. This will remove any impurities or invisible mould.
After soaking, rinse the kumquats under clean running water and dry with paper towels before proceeding.
Making the jam
Cut each kumquat lengthwise in half then cut each half into 4 sections and remove the seeds.
Bring the sugar, water and spices to the boil in a medium sized pot.
Add the kumquats after 15-20 minutes or when the syrup has thickened and has consistent small bubbles.
Allow the jam to cook on medium heat for another 25-30 minutes until the excess liquid has evaporated and the kumquat peels are soft.
The jam is ready when it wrinkles as you pull your fingertip through a half a teaspoons worth of jam cooled on an ice cold plate.
Place a small glass saucer into the freezer before you start the jam making process. This will ensure that you can do a successful wrinkle test near the end of cooking time.