Kumquat jam: recipes

Kumquat is a citrus fruit native to China, where it is called the “Golden Orange”. The size of a kumquat with a chicken egg. The taste resembles tangerine with light bitterness. It contains a lot of potassium, vitamin C and iron. However, there is a significant drawback: kumquat has the ability to absorb nitrates from the soil.

Now kumquat is growing in Greece, in South China, Southeast Asia. In Russia, due to climatic conditions, this plant can be grown only at home. Kumquat is oval in shape. Thanks to the delicate skin, the fruit can be eaten together with the peel. Jam and jams are made from this exotic fruit in our latitudes.

Jum from kumquat looks unusually delicious. Citrus flavor and amber hue - this is what makes this delicacy especially tempting. Making this jam is very simple, while preserving all the beneficial properties of kumquat.

Classic Jam Recipe

This recipe is the simplest, but no less tasty. For cooking you will need:

• 2 kg of kumquat;
• water;
• sugar.

Cooking method:

1. The washed kumquat rafts cut into circles.
2. Peel the seeds. In a pre-prepared syrup, dip the slices of kumquat.
3. Cook for several minutes over medium heat. Remove from heat and leave the jam to jam, covered with a lid. Stir for 15 minutes over low heat, stirring with a spoon. Readiness can be checked by a drop of syrup on a plate.
4. Pour the finished jam into jars, having previously sterilized them.

Keep refrigerated. Ready jam can be used as a snack for tea. It is combined with dairy products such as cottage cheese, yogurt. It can also be added to cereals to sweeten them.

Whole Kumquat Jam Recipe

The whole fruits of kumquat retain all their juiciness. In jam, the fruit looks prettier and is even suitable for decorating other dishes.

For cooking you will need:

• 1 kg kumquat
• 1 kg of sugar
• 2 oranges

Cooking method:

1. Rinse kumquat fruits. Toothpick make small holes in the fruit.
2. Squeeze juice from oranges using a juicer or manually.
3. Make syrup from water, oranges and sugar. Boil the syrup, stirring, avoiding burning.
4. Add the kumquat fruits and continue cooking over medium heat for about 15 minutes. It is important to continue to stir the jam with a spoon to avoid burning.
5. Remove from heat and leave the jam to languish.
6. Later add jam, checking the readiness for taste.
7. Sterilize jars and pour the finished jam on them.
8. Keep refrigerated.

In this jam, whole kumquat fruits look very appetizing. It will decorate and sweeten any dish.

Cumquat jam with cinnamon jam recipe

To diversify the citrus flavor of kumquat jam, use cinnamon. Such a fragrant jam will be appreciated by many.

For cooking you will need:

• 1 kg kumquat;
• ground cinnamon or cinnamon stick;
• 1 kg sugar.

Cooking method:

1. Cut the washed kumquat fruits into halves and remove seeds from them.
2. Put in a pot of water and cook for half an hour. Fruits should be completely covered with water.
3. Drain most of the water, leaving a little syrup in the pan. Sprinkle kumquats with sugar. Add a pinch of ground cinnamon or put a stick of cinnamon. If desired, you can sprinkle with vanilla.
4. Boil the hour over low heat. It is important to stir the jam so that it does not stick. If necessary, remove foam.
5. Put the jam in jars. Keep this jam in the refrigerator.

Cumquat jam with cinnamon is especially aromatic, and therefore makes the taste of baking very tasty.Tart cinnamon favorably complements the citrus flavor of fruits.

Kumquat Jam Recipe with Lemon

Jam according to this recipe has sourness in its taste. Suitable for baking.

For cooking you will need:

• 1 kg kumquat;
• 1 kg of sugar;
• 3 lemons.

Cooking method:

1. Washed kumquats cut into halves. Put in a pan and sprinkle with sugar. Remove seeds, but do not discard.
2. Squeeze juice from lemons in a saucepan. Stir fruits and lemon juice, let it brew.
3. Boil for half an hour on low heat, removing the foam and stirring.
4. Remove the kumquats from the pan. Put the fruit seeds in cheesecloth and lower them into the pan. This is necessary for the density of jam.
5. Boil the syrup to jelly for another half hour.
6. Remove the gauze with pits by returning the kumquats to the pan.
7. Cook the jam for another 10 minutes.
8. Then lay out in sterile jars. Keep refrigerated.

Jam prepared in this way has the consistency of jelly.

One can definitely say that kumquat jam will surprise many, because this exotic fruit is not common in Russia. The taste of this fruit is very unusual, so the dessert is very tasty!

Video: kumquat jam