Kumquat Jam Recipe: Method and Step-by-Step Guide
Ingredients: 600 g kumquats, 200 g maltose, 150 g caster sugar, 1/2 lemon. Method: 1. Wash the lemon and squeeze out the juice for later use; wash the kumquats, cut them in half and divide each half evenly into 4 pieces, remove the seeds and set aside. 2. Put the prepared kumquats into an acid-resistant pot, add the lemon juice and bring to a boil over medium heat. 3. Turn to low heat, add the maltose and continue to simmer; you must stir constantly with a wooden spoon while simmering. 4. Once the maltose has completely melted, add the caster sugar and continue stirring and cooking until
Ingredients
600 g kumquats, 200 g maltose, 150 g caster sugar, 1/2 lemon
Method
1. Wash the lemon and squeeze out the juice for later use; wash the kumquats, cut them in half and divide each half evenly into 4 pieces, remove the seeds and set aside.
2. Put the prepared kumquats into an acid-resistant pot, add the lemon juice and bring to a boil over medium heat.
3. Turn to low heat, add the maltose and continue to simmer; you must stir constantly with a wooden spoon while simmering.
4. Once the maltose has completely melted, add the caster sugar and continue stirring and cooking until the syrup becomes thick.
Kumquat peel is relatively thin and sweet, so the fruit can be made into jam with the peel left on.