Kumquat is a fruit of the citrus family that provides a high content of vitamin C and beta-carotene (vitamin A precursor). In addition, its skin is edible and it also provides a large amount of fiber that improves health by favoring the development of beneficial bacteria in our intestinal micro flora. We point out that fiber is also a great ally for those who suffer from constipation, as well as for those who seek to take care of themselves.
Are you wondering how to make kumquat jam? Continue reading to learn how to make this recipe and don’t miss the option for diabetics. Let’s cook!
Ingredients to make kumquat jam:
- 300 grams of kumquats
- 150 grams of sugar (¾ cup)
How to make kumquat jam:
- Start preparing your homemade kumquat jam recipe by cleaning and disinfecting the fruit correctly.
- To do this, clean the kumquats one by one with a kitchen brush under the tap.
- Next, arrange them in a container with 1 liter of water and 20 cc of spirit vinegar. You should soak them for 15 minutes.
- After this time, change the water and soak them for another 15 minutes in a solution of 1 liter of water with 1 drop of bleach suitable for food.
- This step is very important if you are looking to make a homemade preserve.
- To continue, boil the kumquats with 3 tablespoons of the total sugar in the recipe and add enough water to cover the fruit, as you can see in the image.
- Cook them for approximately 20 minutes.
- Without discarding the cooking water, cut the kumquats the size and shape you want. Make sure you remove the seeds.
- Pour the cut fruit with the cooking water and the rest of the sugar into the pot. Turn the heat on low.
- Tip: if you suffer from diabetes, you can replace the sugar with a sweetener suitable for cooking.
- In this case, your jam will last 7 days in the fridge, since the sugar works as a preservative. It will be delicious!
- Cook your quinotos jam for approximately 10 minutes or the time necessary for it to thicken, you should observe forceful bubbles.
- Stir from time to time so that the jam does not stick to the bottom. Keep in mind that it will not be necessary for all the water to have evaporated, since the sugar itself will cause it to thicken when it cools.
- You can also check if your jam is ready by pouring a spoonful of jam on a plate and passing the spoon
- Boil your jar for 10 minutes in plenty of water and then clean it with alcohol. Add the hot jam to the bowl.
- Still hot, close the jar of your light kumquat jam and turn the container over. This way it will be vacuum sealed and will last about 3 months in a dry place.
- Likewise, this jam is so delicious that I doubt you will resist eating it for so long. You can use it as a spread on toast in the morning, as a filling for a pie, or to make delicious homemade pepas.
- The kumquat jam is ready!
