Kumquat Jam with Vanilla (4 Ingredients, No Pectin)
This easy kumquat jam recipe is made with just 4 ingredients and its unique bittersweet flavor is delicious in both sweet and savory dishes.
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
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.
Nutrition
Serving: 24tablespoonCalories: 47kcalCarbohydrates: 12gProtein: 0.4gFat: 0.2gSaturated Fat: 0.02gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.03gSodium: 3mgPotassium: 42mgFiber: 1gSugar: 10gVitamin A: 56IUVitamin C: 11mgCalcium: 13mgIron: 0.2mg
47
LOVE THIS RECIPE?Leave a comment below or tag me on social media @lolascoina