Cumquat Jam

    2 hours 30 minutes

    More so a marmalade, as you have those lovely, sticky rind pieces that fold themselves across your hot buttered toast. It takes time to slice the cumquats as they're small, ensure you've a few spare hours! You don't want the seeds in the jam, so using a food processor is a no-no. The extra seeds will be used help set the jam, in a separate bag.


    New South Wales, Australia
    306 people made this

    Serves: 4 

    • 1 kg Cumquats, washed
    • 1 kg white sugar (plain, not jam suagr)
    • 1 litre water
    • Tools
    • Big pot
    • Wooden spoon
    • Small piece muslin cloth/clean Chux
    • Kitchen string
    • 4 clean glass jars, sterilised in the oven at 100 degrees, when your suagr is added
    • Small saucer, placed in the freezer

    Preparation:1hour30min  ›  Cook:1hour  ›  Ready in:2hours30min 

    1. Slice your cumquats as thin as possible and get them into the pot, keeping the seeds aside. It's incredibly time consuming, but very much so worth it at the end. Crank up the stereo!
    2. Use the chux/muslin cloth to wrap up all the seeds and tie with the kitchen string, leaving one length quite long. Put the small bag into the pot, using the string to tie onto the handle outside the pot, so it's easy to pull out later.
    3. Add the water, and bring to a rapid simmer. You want to soften the rind, so depending on how thick the cumquat skin is, and how thin you've cut it, this takes anywhere between 25 mins to an hour. Just check regularly after the 25 min mark - if it's still got a bit of bite, leave for another 10 minutes, and then check again.
    4. Once your rind is soft, remove the chux/muslin bag, squeeze out the excess juice (careful: hot!) and discard. Add the sugar and stir to dissolve. Bring to the boil and simmer for 1/2 hour. Put your glass jars in the oven now too to get sterilised.
    5. To test if your jam is ready, grab your plate from the freezer, drop a teaspoon of your jam on it, stick it back in the freezer and wait one minute. Remove plate from the freezer and drag your finger through the jam. If it wrinkles, it's ready to jar. If it doesn't, pop the pot back on the simmer for another 5-10 minutes, and repeat the process. Don't be freaking out if this takes a couple of go's! Sometimes the fruit is water heavy, or the seeds lack pectin to help the jam set.
    6. Once your jam wrinkles, it's ready to be put into jars. Take the pot off the heat and let it settle for 5 mins. Take your glass jars out of the oven now too. Using a clean dessert/soup spoon, just take a couple of minutes to remove the scum that collecta around the edges of the pot. You don't want this in your jam, so just spoon it out and discard it, so looking at the pot from above you should have this lovely amber jeweled liquid.
    7. Taking your time, spoon your jam into your glass jars. I like to do this over the sink, with a tea towel wrapped around the jar to protect my hand, and going spoon by spoon. If you're more techy, you can always use a funnel and slowly pour your jam into your jars.
    8. Lid them, and let cool! This jam will last in a cool dark place for 12 months, and then refrigerate after opening.
    9. Now just get some fresh sourdough bread, a little lovely salted butter, and indulge in your own handmade cumquat jam!

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    Reviews in English (17)


    What a wonderful recipe. I bought some cumquats at the markets to make this marmalade and it was so delicious I have now bought a cumquat tree. Slicing the cumquats is very time consuming but I think the finished result is worth every minute/hour. Thanks for a great recipe.  -  27 Oct 2010


    I made this on a lazy Sunday afternoon! Fantastic! I must admit I cut the cumquat in half to get the seeds and then put them through my bar mix so they turned out fabulous. Great, easy to follow recipe and the end result was yumoo  -  19 May 2012


    Absolutely delicious. Our young tree only provided 600g of fruit and the recipe was very easy to adapt to suit. Will save this recipe for next year when hopefully we have more fruit.  -  18 Jan 2011

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