Kumquat jam with honey, one of the most delicious jams I have ever eaten. And, honestly, I love red jams (berries and such) and I do not pay much attention to the rest…: D Buuut, I loved this one! If you are one of the lucky ones, and you have a kumquat tree in your garden or on your balcony, like me, keep the recipe and try it. After all, it is so simple and fast!
I know most of you would expect a more Christmas recipe, but be patient, they I will post a more festive one too. I couldn’t not publish this jam, since kumquats are now in season. Mine, which is in a large pot on the rooftop, gave us over 3 kilos of fruit in this crop. And fortunately it crops twice a year.
I do not know about you, but I personally love kumquats. I can easily eat them as they are, with the skin. Their scent drives me crazy!
I recently read on the internet that kumquats have a very good antioxidant capacity as they have a high concentration of flavonoids and phenolic acids, and in fact the highest concentrations of these are found in the skin of the fruit, so it is better to consume it whole.
They are also rich in dietary fiber, have antimicrobial properties and have been used for many years in traditional Chinese medicine to treat airway inflammation.
But let’s say a few words about this kumquat jam with honey. As I told you before it is very fast and simple. I prefer to feel the fruit and its taste (especially this fruit), so I cut them into slices, not too thin. They did not melt, as you can see in the photos. You eat a spoonful and you have all the flavor of the fruit in your mouth, and its aroma! If, on the other hand, you want it finely chopped and more melted, chop the fruit more, so that by boiling they soften more.
Kumquat Jam with Honey
Delicious, flavorful and very quick kumquat jam, made with honey
- 700gr. kumquats, washed
- 430gr. honey (I used thyme)
- 200ml water
- the juice of 1 small lemon
Cut the kumquats into slices and remove the seeds.
Put them in a medium saucepan, over medium heat, with honey and water. Put the lid on the pot and leave it for 5 minutes.
Remove the lid and let the mixture simmer for about 15-20 minutes, until almost all the liquid has evaporated and mixture is thick. Meanwhile, skim with a slotted spoon when needed.
Add the lemon juice, let it simmer for 2-3 more minutes and remove from the heat.
Allow to cool and store.
0.2g Trans fat
If you prefer your jam more spreadable, chop fruits finely, so they melt during boiling.
Yields aproxx. 700gr. jam.
Do you want to see what other jam recipes are on the blog?
and also Red Mirabelles Chutney