Cumquat Jam

Directions
Preparation:1hour30min  ›  Cook:1hour20min  ›  Ready in:2hours50min 

1. Slice cumquats as thin as possible and place in a large saucepan, keeping the seeds aside. Place a small plate in the freezer.
2. Use a chux or muslin cloth to wrap up all the seeds and tie with kitchen string to make a bundle, leaving one length of string quite long. Place the small bag into the pan, 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. Simmer, covered, until rind is soft. Depending on how thick the cumquat skin is, and how thin you've cut it, this takes anywhere between 25- 50 minutes. Just check regularly after the 25 minute mark - if it's still got a bit of bite, leave for another 10 minutes and then check again.
4. Once 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 30 minutes.
5. To test if jam is ready, grab the plate from the freezer, drop a teaspoon of 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, simmer jam for another 5-10 minutes, and repeat the process.
6. Once your jam wrinkles, it's ready to be poured into jars. Remove jam from the heat and let it settle for 5 minutes. Using a clean spoon, remove and discard the scum that collects around the edges of the pan.
7. Carefully spoon or pour (through a funnel) hot jam into the glass jars. Lid them and let cool!

NOTES:

Pour hot jam into sterilised jars. Sterilise jars by placing them on a tray and leave in a 100 degree C oven for 20 minutes. This jam will last in a cool, dark place for 12 months, refrigerate after opening.