Bright, golden, and delicately tangy, Kumquat Jam brings rich citrus flavour with smooth, even sweetness. Soft chunks of candied fruit add texture and make every breakfast taste fresh and inviting.
After sharing the recipe for the perfect White Sandwich Bread, I am back with a homemade jam recipe that goes really well with that bread, especially when toasted.
I really like the taste of kumquat, and citrus jams are among my favourites. Besides, this jam is also naturally low FODMAP, which is a plus for me, so the whole family can enjoy it without tummy issues.
This is not your traditional jam with minced, almost melted fruit. It has big chunky pieces of semi-caramelised kumquats, which is exactly why I like it so much. As a child, I was not a huge jam fan. On the contrary, I didn’t care for it at all.
When I was about 10, I went to France with my family and some friends, and we stayed a few days in a countryside Bed and Breakfast in Normandy. The owner of the farm made the best jam I have ever eaten, and my favourite was the strawberry jam because it had huge pieces of strawberries in it. From that day, I have always preferred chunky jams like this Kumquat Jam.
Have it on toast for breakfast, use it to fill tarts and pastries, or serve it alongside a cheese platter instead of the more traditional fig or onion jam. You will not be disappointed.
So tell me, do you prefer your jam chunky or smooth?
Reasons to Try This Homemade Citrus Jam
- Pairs perfectly with croissants, muffins, and pancakes for an easy breakfast treat.
- The sweetness highlights the fruit’s flavour without making it heavy or overly sugary.
- Easily adapted with honey, lemon, or spices if you want to experiment later.
Key Ingredients for Kumquat Jam
Kumquats
Pick firm, bright orange fruit with smooth skin and no blemishes. Ripe kumquats give the best mix of sweetness and citrus tang once cooked.
Sugar
Regular white sugar is ideal for achieving a clear syrup and glossy finish. It helps the jam thicken naturally while preserving the fruit.
Lemon Juice
Fresh lemon juice balances sweetness and activates the natural pectin in the peel, helping the jam set properly.
Find the complete list with measurements in the recipe card below.
How to Make Kumquat Jam
Preparing the Kumquats
Step 1: Clean the kumquats by removing any leaves or stems still attached.
Step 2: Prick a couple of holes in the sides of each kumquat using a toothpick.
Step 3: Place the kumquats in a small pot and cover them with boiling water, enough to fully submerge them. Bring to a boil over medium heat and simmer for 10 minutes. Drain the water. Repeat this process (adding boiling water and simmering for 10 minutes) two more times.
Step 4: Drain the kumquats and set aside.
Syrup
Step 1: Place the sugar in a pot and add 120 ml – ½ cup of boiling water.
Step 2: Heat the pot for 10 minutes, stirring occasionally (do not burn the sugar). Cook until the mixture thickens.
Step 3: Add the kumquats to the thickened mixture.
Step 4: Keep the mixture on low heat for another 10-15 minutes or until the kumquats become translucent.
Step 5: Squeeze the juice from half a lemon into the pot and stir until well combined.
Step 6: Leave the mixture on low heat for another minute or two.
Step 7: Turn off the heat and leave the mixture to cool.
Frequently Asked Questions
Yes, but not by too much. Reducing it by 10–15% is fine, though the jam will be softer and won’t keep as long once opened. Sugar helps preserve the fruit and gives a glossy finish.
No, kumquats have enough natural pectin in their peel to set the jam. Cooking them slowly with sugar and lemon juice is enough to reach the right texture.
Spoon a small amount onto a chilled plate and run your finger through it. If the surface wrinkles slightly and holds its shape, it is ready to cool. If it runs, cook for a few minutes longer.
Yes, freezing works well for this jam. Once cooled, pour it into clean containers, leaving about 2 centimetres of space at the top. Thaw it overnight in the fridge and stir before serving.
Yes, you can add small amounts of mandarin or orange. Keep the overall fruit weight the same so the jam sets properly.
Extra Help from the Kitchen
Choose Ripe but Firm Kumquats – Select fruit that feels heavy for its size and has smooth, unblemished skin. Ripe kumquats give a full citrus flavour while keeping their shape during simmering.
Skim the Foam During Simmering – As the syrup cooks, a thin layer of foam can form on the surface. Skim it off gently with a spoon to keep the jam clear and glossy once cooled.
Monitor the Texture While Cooking – Start testing after 10 minutes of simmering. Drop a small amount on a chilled plate to see if it thickens slightly. The jam continues to firm as it cools, so avoid cooking it for too long.
Cool Jars Gradually Before Sealing – Place the filled jars on a wire rack and let them cool slowly at room temperature. This helps prevent glass cracks and condensation inside the lid, keeping the jam shelf-stable for longer.
Variations and Twists
Kumquat Jam with Vanilla – Stir in ½ teaspoon of vanilla extract near the end of cooking. It adds a gentle sweetness and smooth aroma that complements the citrus.
Mix with Other Citrus Fruits – Combine kumquats with a few slices of mandarin or orange for extra sweetness and a layered citrus taste.
Spiced Kumquat Jam – Simmer the jam with a small cinnamon stick or one clove, then remove before bottling. It adds gentle warmth that pairs well with cheese or roasted meats.
Kumquat Jam with Honey – Swap the sugar for honey to create a milder sweetness. The jam will have a slightly thinner texture and a light floral note.
Storage and Shelf Life
Store Homemade Jam with Kumquats in clean, sterilised glass jars sealed tightly with lids. Keep unopened jars in a cool and dark cupboard for up to 3 months.
Once opened, refrigerate and use within 2–3 weeks. Allow the jam to cool completely before sealing to avoid moisture forming inside the jars. If the jam thickens too much over time, warm a small amount in the microwave or place the jar in warm water until it softens.
Homemade Jam Ideas to Try Next
Kumquat Jam Recipe
Bright, golden, and delicately tangy, Kumquat Jam brings rich citrus flavour with smooth, even sweetness. Soft chunks of candied fruit add texture and make every breakfast taste fresh and inviting.
Ingredients
- 280 g – 10 oz kumquats
- 200 g – 1 cup sugar
- ½ lemon – juice only
- Water
Instructions
Preparing the Kumquats
-
Clean the kumquats by removing any leaves or stems still attached.
-
Prick a couple of holes in the sides of each kumquat using a toothpick.
-
Place the kumquats in a small pot and cover them with boiling water, enough to fully submerge them. Bring to a boil over medium heat and simmer for 10 minutes. Drain the water. Repeat this process (adding boiling water and simmering for 10 minutes) two more times.
-
Drain the kumquats and set aside.
Syrup
-
Place the sugar in a pot and add 120 ml – ½ cup of boiling water.
-
Heat the pot for 10 minutes, stirring occasionally (do not burn the sugar). Cook until the mixture thickens.
-
Add the kumquats to the thickened mixture.
-
Keep the mixture on low heat for another 10-15 minutes or until the kumquats become translucent.
-
Squeeze the juice from half a lemon into the pot and stir until well combined.
-
Leave the mixture on low heat for another minute or two.
-
Turn off the heat and leave the mixture to cool.
Recipe Notes
This jam is perfect on morning toast or served with a cheese platter instead of fig jam for a change.
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