This recipe for kumquat and ginger jam is a pure delight! The small addition of ginger to this kumquat jam really brings it to another level, kumquat and ginger jam can be enjoyed with bread and butter, in your baking as a topping or filling, delicious with pork recipes too, so versatile and delicious!
One of my friend’s mother gave me such a huge quantity of kumquats from her garden that I had to think of something to make with them right away. After browsing the internet I found this kumquat and ginger jam on Sandra's Cuisine Addict blog, thanks for this delicious recipe Sandra!
It takes 3 days to complete this jam recipe, so be patient if you’re willing to try, it’s really worth the wait.
I used this recipe for my Mini Cheesecakes Oreo® Choco Citrus.
2.20 lbs (35.27 oz. - 1 kg) kumquats
An equal quantity as the weight of fruits in sugar
1 cup (250 ml) orange juice
1 1/2 cups (300 ml) water
The juice of 1 lemon
1-inch ginger root, grated
4 to 6 jars
Rinse very thoroughly the kumquats and dry them out
Cut them lengthwise into 8 pieces and gather the seeds into a cheesecloth or gauze
Into a large pot, add the kumquats, sugar, water, orange and lemon juice, also add the cheesecloth with the seeds, bring to boil on medium heat while stirring constantly
Let cool and set aside in a cool place overnight
On the second day, repeat the same operation, bring to boil on medium heat, let cool and set aside overnight
On the third day, add the grated ginger root, bring to boil, lower the heat to medium, remove any foam, cook for about 20 to 25 minutes or until a drop of jam on a cool plate will set
Remove the cheesecloth and pour the jam into your jars filling to within 1/4 inch of top, wipe rims with dampened cloth, seal jars with lids and turn them over, let cool completely
While the jam is cooking, fill a large pot with water, bring to a boil. Place your 6 jars and lids into the boiling water and make sure the water covers the jars by at least an inch. Boil for 5 minutes. Turn off the heat, lay a clean kitchen towel on your counter and arrange the jars upside down on it to dry, leave them like that until the jam is ready
One problem I had while making this jam, my fruits were extra juicy, so, on the third day, after cooking my jam for about 35 minutes and it was still very liquid, I took out all the kumquats and reduced the juice on its own, if you do that, don’t go away and check constantly the juice since you don’t want it to caramelize
About the ginger: if you taste your jam while it’s cooking or just when it’s finished, you might find that the ginger flavor is too mild, I would advise you to NOT add more on this first batch. The ginger will continue to develop its powerful (overpowering) flavor during the conservation, and in the end, it might be disturbing or you might not like it. I suggest that you adjust the ginger addition to your taste on the next batch
This marmalade, stored in a cool, dark place, keeps up to 1 year, use it in your baking too, it’s not a common jam.
Original recipe from Sandra from Cuisine Addict, here is a link to her method, http://cuisine-addict.com/en/kumquat-ginger-jam/
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