We have a tray of fresh Kumquats in this week and what better to do with the little darlings than turn them into Jam! While it may seem like a lot of work, it’s really worth it in the end. You’ll be able to enjoy the jam throughout the year. One of the great things about Kumquats is you don’t need to use pectin.
- You’ll need to finely chop both the Kumquats and Blood Oranges, removing the pips as you go. Easy with the oranges, but far more fiddly with the Kumquats. To make life much easier, a good tip for removing the pips from the Kumquats is to trim off one end, then squeeze the pips out, then finely chop the whole fruit.
- Add all of the fruit to a large pan, bring to the boil, then simmer until the rind is tender. Remove from the heat and use a mug to measure out one mug of fruit to one mug of sugar (you might want to use another pan or empty the pan you have been using before measuring out the contents).
- Turn on the oven for sterilising the jars.
- Again, add the pan back to the heat and bring to the boil. The key here for achiving a set jam without using pectin is to ensure the contents of the pan get to at least 105 degrees Celsius. Once you have hit that temperature, simmer for a fifteen minutes while you sterilise your jars.
- Boil the lids to the jars and the jars themselves if you are not putting them in the oven to sterilise.
- Carefully remove the jars, turn off the heat and gently spoon the mixture into the jars, leaving a little space at the top of each. Immediately seal.
- Enjoy your Kumquat and Blood Orange jam all year round.
P.S. Refrigerate after opening.