How to Make Kumquat Jam (4 Ingredients, No Pectin)
Kumquats are sprouting up everywhere and if you’re wondering what you can do with these bite-sized citrus fruits, look no further. I make my kumquat jam with just four ingredients and it’s the most delicious gourmet jam you’ll taste. Its bittersweet flavor works well in both sweet and savory dishes.
Kumquats are one of those fruits that will forever remind me of my Uncle Nash. He used to send me pounds and pounds of homegrown kumquats from his tree in California and said he couldn’t keep up with it once it started to bear fruit. If you’re one of those fortunate individuals who has a kumquat tree (or access to one) and are asking yourself, “what can I do with lots of kumquats?,” keep reading!
WHAT ARE KUMQUATS?
Kumquats are small, oval-shaped citrus fruits with thin, edible skins and tart flesh. They’re about the size of a large grape and are native to China. This may be why in Mexico they call them naranjitas chinas! What makes kumquats unique is that the entire fruit is edible. Their peel is sweet, while the flesh is sour so it’s best to eat them whole in order to get the bittersweet balance in one bite.
My kumquat jam pairs perfectly with my Whipped Mexican Vanilla Butter on sourdough toast or English muffins!
WHAT DOES KUMQUAT JAM TASTE LIKE?
Kumquat jam has a unique flavor that is both sweet from the fruit’s edible peel, and tangy, from the flesh. The flavor reminds me of a citrusy marmalade, with a hint of bitterness.
Since I love the combination of citrus and vanilla, I added Mexican vanilla beans to the mix and my first batch of kumquat jam turned out even more delicious than I could have ever imagined. It tastes like an orange creamsicle or 50/50 bar (a popsicle that I loved as a child that has vanilla ice cream in the center, coated by an orange popsicle layer) – divine, simply divine. If you’re lucky enough to have access to fresh kumquats, it’s time to get your jam on!
💡FUN FACT: Homemade jams like this one and my 30-Minute Guava Jam always make lovely hostess gifts, and are not something you’ll find at the grocery store. The addition of a Mexican vanilla beans makes them extra delicious and gourmet.
INGREDIENTS FOR KUMQUAT JAM
The ingredients you’ll need to make this recipe are quite simple: fresh kumquats, vanilla (pure extract or beans), sugar, lemon, and water.
RECOMMENDED FOR THIS RECIPE
MEXICAN VANILLA BEANS
For the richest and highest grade beans, I buy in bulk from Voladores Vanilla, which sources traditional varieties directly from small growers in Papantla, Veracruz. They come vacuum sealed and are much fresher than what you’ll find in most spice shops. VIEW PRODUCT
HOW TO MAKE KUMQUAT JAM
1. PREPARE JAM INGREDIENTS
- Cut each fruit in half, crosswise (this means the opposite of lengthwise).
- Remove the seeds by squeezing the juice of each fruit half by hand, into a mesh strainer placed over a larger bowl. The strainer will catch the seeds while the larger bowl underneath will catch the juice. This is a tedious process, but is necessary to remove as many of the seeds as possible (nobody likes these large seeds in their jam!).
- Zest and juice the lemon.
- Remove the “caviar” (seeds) from the vanilla bean.
2. SLICE FRUIT
- Slice kumquats. Alternatively, you can simply cut them into fourths. It’s a matter of preference. I find that the sliced kumquats allow the jam to cook quickly. It also spreads nicely onto toast.
3. COOK KUMQUAT JAM
- Bring kumquats, kumquat juice, vanilla bean seeds or extract, sugar, lemon zest, lemon juice, and water to a boil in a small, heavy-bottom pan over medium heat.
- Cook over medium heat for 10 minutes, stirring frequently with a wooden or rubber spatula, to avoid burning. Jam should be boiling and bubbling while you stir.
- Reduce heat to lowest setting and simmer for an additional 10 to 15 minutes until the liquid reduces and the jam thickens. You should be able to see the bottom of the saucepan when you stir the jam with a spatula.
- PRO TIP: During this process, you’ll want to stir constantly to avoid burning the jam. Also, be sure to remove any additional kumquat seeds that may float to the top during the cooking process.
4. JAR YOUR JAM
- Pour hot jam into a sterile jars with lids. Remove air bubbles on the sides of the jar by using a knife or chop stick.
- Jam should last for at least 4 weeks covered and refrigerated.
HOW TO USE KUMQUAT JAM
Kumquat jam is perfect to spread onto toast, pastries, or scones. I also like to use it to make cakes, empanadas, or thumbprint cookies. Here are a few of my favorite ways to enjoy this jam:
- On a bagel with cream cheese, pancakes, or crackers
- On manchego cheese topped with crushed pistachios and a drizzle of agave syrup
- In sweet empanadas, cakes, and frosting
- Mixed into cottage cheese, yogurt, or ice cream
- As a sweet glaze for grilled meats such as chicken or pork
- In salad dressing mixed with olive oil, vinegar, and seasonings for salads and grain bowls
If you’re looking for a delicious drink high in vitamin C, A, and B6, try my Kumquat and Carrot Agua Fresca.
LOOKING FOR MORE INSPIRATION?
- 30-Minute Guava Jam
- How to Make the Best Whipped Mexican Vanilla Butter
- Easy Caramelized Oranges in Mexican Vanilla Syrup
- Spicy Pineapple Jam with Manchego Cheese
- Naranjada (Sparkling Orange Agua Fresca)
- Blood Orange Agua Fresca
- Classic Fresas con Crema
Easy Kumquat Jam with Mexican Vanilla (Ready in 30 Minutes!)
Equipment
Ingredients
- 1 pound kumquats seeds removed and sliced
- 1 vanilla bean or 1 tablespoon vanilla extract
- 1 cup sugar
- 1 lemon zest and juice
- 1 cup water
Instructions
- Prepare ingredients for jam. Cut each fruit in half, crosswise (this means the opposite of lengthwise). Remove the seeds by squeezing the juice of each fruit half by hand, into a mesh strainer placed over a larger bowl. The strainer will catch the seeds while the larger bowl underneath will catch the juice. This is a tedious process, but is necessary to remove as many of the seeds as possible (nobody likes these large seeds in their jam and it can make it bitter!).Zest and juice the lemon.Remove the “caviar” (seeds) from the vanilla bean.
- Slice kumquats. Alternatively, you can simply cut them into fourths. It’s a matter of preference. I find that slicing them into small circles allows the jam to cook quickly. It also spreads nicely onto toast.
- Cook kumquat jam. Bring kumquats, kumquat juice, vanilla bean seeds or extract, sugar, lemon zest, lemon juice, and water to a boil in a small, heavy-bottom pan over medium heat. Cook over medium heat for 10 minutes, stirring frequently with a wooden or rubber spatula, to avoid burning. Jam should be boiling and bubbling while you stir.Reduce heat to lowest setting and simmer for an additional 10 to 15 minutes until the liquid reduces and the jam thickens. You should be able to see the bottom of the saucepan when you stir the jam with a spatula.PRO TIP: During this process, you’ll want to stir constantly to avoid burning the jam. Also, be sure to remove any additional kumquat seeds that may float to the top during the cooking process.
- Jar your jam. Pour hot jam into a sterile jars with lids. Remove air bubbles on the sides of the jar by using a knife or chop stick. Jam should last for at least 4 weeks covered and refrigerated.
A Note from Lola
TIPS & TRICKS
- Substitute calamansi citrus fruits (also known as the Philippine lime) for kumquats in this recipe. Both fruits contain a tart flesh and sweet, edible peel.
- If you are making this delicious jam in large batches to preserve at home, you will need to follow the water canning process. Keep in mind that it will also take longer to cook down and thicken.
WHY IS MY KUMQUAT JAM BITTER?
- I have found that kumquat seeds can make your jam bitter, so removing all of them (or as many as you can) is essential. I do this by first cutting my kumquats in half and squeezing the juice and seeds through a fine mesh strainer. Then if any surface during the cooking process, be sure to scoop those out as well.
WHAT’S THE DIFFERENCE BETWEEN: JAM, JELLY, PRESERVES, CONFIT, AND MARMALADE?
I always find myself asking this very questions, and thought it was important to share my findings. The main differences between jam, jelly, preserves, confit, and marmalade lie in their ingredients, texture, and cooking process:- Jam is made by cooking crushed or chopped fruits with sugar until the mixture thickens. It retains fruit pulp or small fruit pieces, resulting in a spread with a thick and textured consistency.
- Jelly is made from fruit juice that is strained to remove all solids, resulting in a clear, smooth spreadable gel-like texture. It typically contains no fruit pulp or pieces.
- Preserves: Similar to jam, preserves contain chunks or whole pieces of fruit, along with fruit pulp, cooked with sugar. Preserves have a thicker consistency compared to jam, with visible fruit pieces.
- Confit refers to a cooking method where food, such as fruits like kumquats or vegetables, is cooked slowly in sugar syrup until it becomes tender and infused with flavor. It can also involve cooking meat in its own fat. Confit results in a preserved product that is often stored in the cooking syrup.
- Marmalade is a type of preserve made specifically from citrus fruits, most commonly oranges. It includes the peel of the fruit, which is often thinly sliced or chopped and cooked with the fruit juice and sugar, resulting in a spread with a bittersweet flavor and a unique texture from the citrus peel. While orange is the most common flavor, marmalade can also be made with other citrus fruits. So I guess that by this definition, my jam could also be considered a kumquat marmalade.
Nutrition
Originally Published: February 24, 2017
Lola’s Cocina is a small business that earns various revenue streams. This includes sponsored posts and affiliate commissions from linked products, which I use and love, at no extra cost to readers. This income helps sustains the site.
Lola Wiarco Dweck
Lola is a Mexican-American recipe developer, writer, and cooking instructor who loves sharing her culture with the world. Growing up in California and spending summers in Mexico, Lola celebrates her family’s Mexican recipes and vibrant culture through Lola’s Cocina.
This jam looks and sounds divine! I’ve never eaten a kumquat before, but it seems like I’d be really good friends with Tío Nacho. Let me know if you decide to put this jam up to purchase on your Etsy store. 😉
This looks so good Lola! Now I wish I had a kumquat tree.
You’re lucky to live in California where in a couple of years, you’ll have a kumquat tree full of fruit!
This is a showstopper when served on a piece of toasted sourdough and ricotta.
It’s perfect for cheese boards, too.:)
I have a kumquat tree and this is the most accessible jam I’ve made. Amazing on a baguette for breakfast!
It has such a unique flavor – unlike anything you’ll find in stores! So happy to hear that you liked it.
Those fruits aren’t that usual in Oaxaca, do you think I could try this recipe with small tangerines?
You can try it, but reduce the amount of sugar because tangerines are much sweeter than kumquats.
Different and delicious
Hard to find but worth it
I will love it if you had more recipes with this fruit like agua fresca or a pie if it’s possible
No conozco la fruta ! No se si se puede conseguir en oaxaca?
Me imagino es como una mandarina criolla muy acida que tenemos aquí en Oaxaca! Se ve deliciosa.
Excactamente – es muy ácida por adentro y la cascara es lo que esta dulce. Fruta muy interesante.