Updated October 2018

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.

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 up front, 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.

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.

Covering the pith and seeds with a little water.  Place the remaining fruit into a food processor and puree. This should be quite a thick consistency.

Getting ready to process the fruit

Processing the fruit.  Pour the processed fruit into a separate bowl, and also cover with just enough water to coat the fruit. This should also be left overnight on a bench, not in the fridge.

The next day, the jam can be cooked. Note: 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.

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 beautiful jam that everyone who loves to cook should make it at least once.

The final product – yummy homemade cumquat jam

Yield: 500g fruit will produce 3 bottles of jam

How to make old fashioned cumquat jam

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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. This old-fashioned cumquat jam recipe is a family one that has been handed down over generations.

Prep Time 30 minutes

Active Time 45 minutes

Total Time 1 hour 15 minutes

Ingredients

• Fresh cumquats (about 500g)
• 1 cup sugar per cup of fruit
• Juice of one lemon
• Water

Instructions

1. Cumquats cut into quarters so the pith can be cut off.
2. 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.
3. Place the remaining fruit into a food processor and puree. This should be quite a thick consistency.
4. Pour the processed fruit into a separate bowl, and also cover with just enough water to coat the fruit. This should also be left overnight on a bench, not in the fridge.
5. The next day, the jam can be cooked. Note: 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.
6. Put a saucer in the freezer. This will be used to test the jam later.
7. Place pith and seeds into a saucepan and bring to the boil. Cook for 10 minutes. Strain the liquid into the prepared fruit.
8. Add the juice of one lemon to the fruit.
9. 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
10. 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.
11. Once the jam is ready, allow to cool slightly before pouring into sterilised bottles.

Notes

• It's important to start with fresh cumquats. Having them fresh makes them easier to cut.
• 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.
• It might seem easier to throw all the seeds in, but take the time to remove them now and it will save time in the end, and give a better end result.
• 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 beautiful jam that everyone who loves to cook should make it at least once.

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