Have you ever seen a kumquat tree overflowing with fruit? That’s exactly what happened in my garden, and I knew it was time to turn this citrus bounty into something delicious.
Now, you might be thinking “kumquat curd,” and you’re not wrong! But before we get there, let’s start with a simple kumquat jam recipe that’s perfect for beginners (and uses my own honey, because who can resist a bit of homegrown sweetness?).
Did you know? Kumquats are tiny powerhouses of flavor and nutrition! They’re packed with vitamin C, which is great for boosting your immune system, and also contain fiber and antioxidants.
Here’s what you’ll need:
- 3 cups Freshly picked kumquats (washed, sliced, seeds removed) – approximately 500-600 grams (1.1 – 1.3 lbs)
- 1 cup of honey
- 1/2 lemon
- Optional: Cardamom seeds, cinnamon stick, or other warm spices
Ready to get jammin’? Let’s do this!
- First things first, wash and slice your kumquats, taking out any large seeds.
- In a big pot, heat up your honey for a minute. Then, add those beautiful kumquats and give them a good stir.
- Bring the mixture to a boil, then lower the heat and simmer for 8-10 minutes. Remember, we don’t want mushy kumquats, so keep an eye on them!
- Squeeze in the juice of half a lemon for an extra citrusy kick. Stir one last time, then turn off the heat and cover the pot. Let it cool for a few hours, or even better, overnight.
- Now comes the fun part: storing your jam! Grab a jar or container, and your homemade kumquat jam will be happy there for weeks in the fridge.
Bonus Tip:
Love warm spices? Toss in some cardamom seeds (in a tea infuser for easy removal) or a cinnamon stick while the jam cools for an extra flavor explosion! But wait, there’s more! This recipe gave me a delicious surprise – extra kumquat juice! I couldn’t let it go to waste, so I whipped up a refreshing summer drink. All you need is water, ice, and a touch of orange blossom water for a taste bud vacation.
Want to see this process in action? Head over to my video and watch it all come together!
Feeling adventurous? Let’s turn this jam into kumquat curd!
- Grab your blender and add 1 cup of your cooled kumquat jam. Squeeze in a fresh orange for some extra citrus magic, and blend it all together until smooth.
- Now, for a bit of magic, we’ll strain the pulp. Don’t throw it away! Spread it out thinly and dehydrate it for 10 hours – you’ll have unique homemade fruit roll-ups!
- Time for the curd! In a double boiler (a fancy way of saying a bowl over hot water), melt some butter. Stir constantly as the butter melts.
- Once melted, whisk in the egg yolks one at a time, making sure each yolk is fully incorporated before adding the next.
- Here comes the fun part: flavoring! Stir in 2 tablespoons of honey, followed by 2 tablespoons of fresh lemon juice.
- Finally, gradually add your strained kumquat jam mixture (½ cup), continuing to stir constantly.
- Keep whisking for about 15 minutes until the curd thickens. You’ll see it transform – it will become smooth and glossy.
- Once it’s nice and thick, take it off the heat and pour it into a beautiful serving dish. I love mine layered with graham crackers and topped with a dollop of extra kumquat jam and some edible flowers (cornflower petals in my case, but get creative!).
This kumquat jam is incredibly versatile. Slather it on toast, biscuits, or even use it as a filling for pastries. For a sweet and savory twist, try pairing it with a cheese board!
Speaking of kumquat creations, did you see my recipe for Kumquat cucumber inverted salad bowl with kumquat lemon dressing? It’s a refreshing and unique salad that perfectly highlights the sweet and tangy flavors of kumquats.
I hope you give this kumquat jam (and all its delicious possibilities) a try! Don’t forget to tag me @MarzisGarden on social media if you make it. Happy cooking!
Kumquat Jam Recipe
Equipment
Ingredients
- 3 cups (1.1 – 1.3 lbs) Freshly picked kumquats washed, sliced, seeds removed
- 1 cup honey
- Juice of half a lemon
Tip:
- Add cardamom seeds or cinnamon stick for extra flavor. Use a tea infuser for easy removal.
Instructions
- Wash your kumquats thoroughly and slice them thinly. As you slice, remove any large seeds you come across.
- In a large saucepan, heat up your honey over medium heat for about 1 minute.
- Add your sliced kumquats to the heated honey and stir well to combine everything.
- Increase the heat and bring the kumquat mixture to a boil. Once boiling, reduce the heat to simmer.
- Let the jam simmer for 8-10 minutes, keeping an eye on it to avoid overcooking the kumquats (you don’t want them mushy!).
- Squeeze the juice from half a lemon into the simmering jam for a burst of citrus flavor. Give it a final stir.
- Turn off the heat and cover the pot. Let the jam cool completely for a few hours, or ideally, overnight.
- Once cool, transfer your homemade kumquat jam to a jar or container. It will stay fresh in your fridge for several weeks.
Bonus Tip:
Love warm spices? Toss in some cardamom seeds (in a tea infuser for easy removal) or a cinnamon stick while the jam cools for an extra layer of flavor!
Video
Notes
Nutrition
Kumquat Curd Recipe
Ingredients
- 1 cup Cooled kumquat jam homemade or store-bought
- 1 Fresh orange juiced
- 3 Egg yolks
- 2 Tbsp Honey
- 2 Tbsp Fresh lemon juice
- 3/4 cup Unsalted butter cut into cubes
Instructions
- In your blender, combine 1 cup of your cooled kumquat jam and the juice from one fresh orange. Blend until completely smooth.
- Pour the blended mixture through a fine-mesh strainer to remove any pulp. You’ll want about 1/2 cup of the strained liquid for the curd (reserve the leftover pulp for dehydrating into fruit roll-ups, if desired!).
- Set up a double boiler. In the top bowl, melt the cubed butter over medium heat, stirring constantly.
- Once the butter is melted, whisk in the egg yolks one at a time, making sure each yolk is fully incorporated before adding the next.
- Now comes the fun part! Gradually whisk in the honey and lemon juice, followed by your strained 1/2 cup of kumquat jam mixture.
- Keep whisking constantly for about 15 minutes. The mixture will thicken and become smooth and glossy – that’s your sign it’s ready!
- Remove the curd from the heat and pour it into a beautiful serving dish. I love mine layered with graham crackers and topped with a dollop of extra kumquat jam and some edible flowers (cornflower petals in my case, but get creative!).
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag at @marzisgarden on Instagram and hashtag it #Marzis Garden
Looking for another delicious kumquat recipe?
This recipe for candied kumquat slices with a passion fruit glaze is another delightful way to use your kumquat bounty. It’s featured in my book, “[Book Title: 50 Passion Fruit Recipes from Marzi’s Garden]” (available on Amazon), which is filled with 50 easy, vegan-friendly passion fruit recipes, all created using homegrown passion fruit and honey from my own apiary!
This kumquat recipe adds a sweet and tangy twist to the book’s focus on passion fruit.
Want more inspiration?
Consider grabbing a downloadable PDF of the book for a handy digital reference in your kitchen!
Disclosure: This post may contain affiliate links to products (including Amazon). I’ll earn a small commission if you make a purchase through my link, at no additional cost to you! Regardless, I only link to products that I personally use on our homestead or believe in.
