Making cumquat jam
I have a love-hate relationship with this fruit. The end result is really the only thing that allows me to overcome the fact that I hate chopping them up. Our tree seems to be able to produce an over-abundance of fruit every year, leaving me to think up new ways of cooking with cumquats.
But, I also have a ‘love’ relationship with jam. I blame France for that. I love the sticky pots of fresh fruit that I smother on a baguette, or eat in a beautiful pastry. Back home, I love trying to replicate these wonderful jams. There is nothing like making your own jams and now, I find myself wanting to make more and more things with our citrus fruit.
This old-fashioned cumquat jam recipe is a family one that has been handed down over generations.
Being such a small fruit makes it tricky to prep them. But, like anything in life, if you put in the hard yards upfront, you will be ultimately rewarded. It’s important to start with fresh cumquats. Having them fresh makes them easier to cut.
I’m lucky because I have a tree so I can harvest them whenever they are in season. 500g of fruit is enough to make a couple of bottles. Because they aren’t the quickest things to prepare you probably don’t want to have any more than that.
Tip: Don’t be tempted to make larger batches of this. Whilst items such as cakes can easily have their mixture doubled even tripled, jam does not react well to this at all. The more fruit, the more sugar, the more liquid is produced, the longer the cooking time, the greater the impact on the pectin and so it goes on. Cooking jam for too long also takes the flavour out of it. Less is more when it comes to making jam.
The setting agent in this recipe comes from the pith and the seeds. Because this fruit is small, it’s easiest to first cut the fruit in half, then in quarters. This way you can then cut the centre pith out without digging around in the fruit.
Put pith and seeds into a bowl and cover with just enough water, cover with plastic wrap and leave overnight. Do not put it in the fridge.
The next day, the jam can be cooked.
Put a saucer in the freezer. This will be used to test the jam later.
Place pith and seeds into a saucepan and bring to the boil. Cook for 10 minutes. Strain the liquid into the prepared fruit.
Add the juice of one lemon to the fruit.
Put the fruit (which now includes the juice from the pith, seeds and lemon) into a saucepan. Heat the fruit for five minutes before adding 1 cup of sugar for every cup of fruit.
Bring to the boil and keep stirring so it doesn’t stick to the saucepan. Boil for about 20 to 30 minutes. After 20 minutes put a drop onto the cold saucer and see if it will set. If not, keep cooking and repeat the process. Cooking time shouldn’t exceed 30 minutes.
Once the jam is ready, allow to cool slightly before pouring into sterilised bottles.
Making cumquat jam – cumquat marmalade is easy
It’s easy to learn how to make cumquat jam and this is an easy cumquat jam recipe. Just don’t let the annoying cutting process stop you from doing it. It makes such a beautiful jam that everyone who loves to cook should make it at least once.
Cook's tip: Before starting the cooking process, the quantity of fruit needs to be measured, to determine the amount of sugar to be included. Sugar is added on a basis of one cup of sugar to one cup of fruit. To be clear, the fruit is measured after it has been sitting overnight, not the original weight of the fruit in its natural form. This data was provided and calculated by Nutritionix.
Serving Size: 25g
Amount Per Serving: Calories: 881Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 15mgCarbohydrates: 228gFiber: 3gSugar: 217gProtein: 2g
Cook's tip: Before starting the cooking process, the quantity of fruit needs to be measured, to determine the amount of sugar to be included. Sugar is added on a basis of one cup of sugar to one cup of fruit. To be clear, the fruit is measured after it has been sitting overnight, not the original weight of the fruit in its natural form.
This data was provided and calculated by Nutritionix.
Looking for a good resource on jam making?
This is the best book on how to make jam I’ve found. There are many books on jams that can be found online, but they are mostly American. I’ve finally found an Australian one that I absolutely love. It’s written by Matthew Evans, a farmer from Tasmania, and I just keep reading this recipe book as though it is a novel! You can own “Not just Jam” too. It’s available here on Amazon and a bargain buy! Buy it on Kindle or in hard copy.
Click on the link below to read more details about the book.
Other things to make with cumquats
When you have heaps of cumquats, you can’t always just make cumquat jam.
We’ve put together a list of our top 10 best cumquat recipes.
All recipes require only a few, simple ingredients and follow a simple process to make.
Everything can be made quickly and simply and some of the products can last for many years.
DETAILS: 10 cumquat recipes
Simple, easy to understand recipes
Easy to find ingredients
Quick and easy to make
Able to be printed once downloaded
FORMAT: Word document (instant download)
Every year we are faced with what seems to be a never-ending supply of cumquats from our very own tree. Occupying a nice sunny spot in our backyard orchard, the tree rewards us for its enviable location with beautiful fruit.
After making one jar of jam too many, and not being able to face any more, I looked for other ideas to use this wonderful fruit. It was hard to find a lot of good recipes and so I made some up and others I modified.
Now, I’m bringing them all to you, in one location. No more searching the internet or scratching your head wondering how to use them.
The fantastic thing about many of the relishes, pickles and preserves in this downloadable recipe list is that they are able to be stored in your pantry for quite some time.
All of the pickling and preserving means that their lifespan is long, meaning you can have a ready supply of cumquat products always available. They make great gifts too.