Kumquat Jam
I grew up with two kumquat trees in my childhood home. We always have a ton of fruit, and it can be quite sour when eaten fresh. My mom suggested making a jam this Christmas, so we did.
Ingredients
1 pound of kumquats, sliced and seeds removed
1 tbsp vanilla extract
1 cup sugar, granulated works fine. I used rock sugar because that’s what my mom had on hand
1 lemon, zest and juice
1 cup water
Instructions
I won’t lie…Cutting the kumquats and removing the seeds takes some time. I removed the seeds by cutting the fruit in half, squeezing the seeds over a strainer into a cup to catch the juice, and then repeating what felt like 100 times.
Do the same with the lemon.
Bring the kumquats, kumquat juice, lemon juice, vanilla, and sugar to a boil over medium heat. Cook for 10 minutes, stirring frequently with a wooden spoon to avoid burning. Jam should be bubbly while you stir.
Reduce heat to low and simmer for 15 minutes until the liquid reduces and the jam thickens. Stir constantly to avoid burning. Remove any additional seeds that float to the top during cooking.
Jar the jam! Pour hot jam into sterile jars with lids. Remove air bubbles on the sides by using a knife or chopstick. Jam should last at least 4 weeks in the fridge.
Spread on toast, stir into hot water or tea.
