• 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!