Easy Kumquat Jam Recipe
A quick and easy homemade kumquat jam that balances sweet and tart flavors, perfect for spreading on toast or stirring into yogurt.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45 minutes
- Yield: About 3 cups 1x
- Category: Spread
- Cuisine: American
Ingredients
Scale
- 1 pound (450 grams) kumquats, washed and thinly sliced
- 2 cups (400 grams) granulated sugar
- 1 cup (240 ml) water
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla bean seeds or extract (optional)
Instructions
- Rinse about 1 pound (450 grams) of kumquats under cold water. Slice them into very thin rounds, about 1/8 inch thick, removing any seeds you spot.
- Place the sliced kumquats, 2 cups (400 grams) of granulated sugar, 1 cup (240 ml) of water, and 2 tablespoons of fresh lemon juice into a medium saucepan. If using, add vanilla bean seeds or extract now. Stir gently to mix everything.
- Bring the mixture to a gentle boil over medium heat, stirring frequently. Once boiling, reduce heat to low and simmer uncovered for 30-35 minutes. Stir occasionally to prevent sticking.
- Test if the jam is ready by placing a small spoonful on a chilled plate. After a minute, push it with your finger—if it wrinkles and doesn’t run, it’s done. If not, simmer a few more minutes and test again.
- Carefully ladle the jam into sterilized glass jars, leaving about 1/4 inch headspace. Wipe rims clean, seal tightly, and let cool to room temperature. Store in the refrigerator for up to 3 weeks or process in a water bath for longer shelf life.
Notes
Slice kumquats thinly and remove seeds to avoid bitterness. Use a heavy-bottomed pan to prevent scorching and stir frequently. Test jam set with chilled plate method. Cool jars before filling to avoid cracks. If jam is too thick after cooling, stir in a teaspoon of warm water to loosen.
Nutrition
- Serving Size: 2 tablespoons (30g)
- Calories: 80
- Sugar: 20
- Carbohydrates: 21
Keywords: kumquat jam, homemade jam, citrus jam, easy jam recipe, breakfast spread, kumquat recipe