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Kumquat jam in a jar with toast and fresh kumquats arranged on a wooden board.

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.

Course: Jam
Cuisine: International
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Author: Recipe adapted from Monash FODMAP Blog

Ingredients

  • 280 g – 10 oz kumquats
  • 200 g – 1 cup sugar
  • ½ lemon – juice only
  • Water

Instructions

Preparing the Kumquats

  1. Clean the kumquats by removing any leaves or stems still attached.
  2. Prick a couple of holes in the sides of each kumquat using a toothpick.
  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.
  4. Drain the kumquats and set aside.

Syrup

  1. Place the sugar in a pot and add 120 ml – ½ cup of boiling water.
  2. Heat the pot for 10 minutes, stirring occasionally (do not burn the sugar). Cook until the mixture thickens.
  3. Add the kumquats to the thickened mixture.
  4. Keep the mixture on low heat for another 10-15 minutes or until the kumquats become translucent.
  5. Squeeze the juice from half a lemon into the pot and stir until well combined.
  6. Leave the mixture on low heat for another minute or two.
  7. 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.