Post by jo on Jul 4, 2017 16:30:47 GMT 10
Hi all just thought I would share this recipe as I made a few jars the other day and it is really tasty (no not bitter like marmalade), plus it uses up a fruit that I have in abundance at the moment.
The recipe calls for a ratio of 1kg fruit to 2kg sugar which you can do if you want the jam to be a bit sweeter, but I cooked it this way:
Ingredients:
6 cups Kumquats,
9 cups of sugar,
Water to cover fruit + 1 extra cup of water,
Juice of 1 lime.
Method:
The night before you want to cook the jam slice the Kumquats into 1/4 and remove seeds. Place fruit in a bowl and cover the fruit with water.
In another bowl place discarded seeds and cover with 1 cup of water. (Overnight this will turn into a jelly like mass with the seed intact - natural pectin).
The next day put water/Kumquat mixture into pot, use some of the juice that is with the fruit to thin the mixture of pectin/seeds, strain seed mix into pot and discard the seeds.
Boil the fruit for 30 minutes covered. Stir occasionally to make sure the fruit does not stick to the bottom of the pot.
Remove lid and cook for 15 minutes on medium high this will reduce the liquid by 1/3.
Add the sugar and cook for 15 minutes (the mixture will foam). The sugar will dissolve fairly quickly.
Bottle into sterilized jars.
I love this recipe as there are very few ingredients and apart from mucking around with cutting the fruit and separating the seeds it is a fairly simple process.
The recipe calls for a ratio of 1kg fruit to 2kg sugar which you can do if you want the jam to be a bit sweeter, but I cooked it this way:
Ingredients:
6 cups Kumquats,
9 cups of sugar,
Water to cover fruit + 1 extra cup of water,
Juice of 1 lime.
Method:
The night before you want to cook the jam slice the Kumquats into 1/4 and remove seeds. Place fruit in a bowl and cover the fruit with water.
In another bowl place discarded seeds and cover with 1 cup of water. (Overnight this will turn into a jelly like mass with the seed intact - natural pectin).
The next day put water/Kumquat mixture into pot, use some of the juice that is with the fruit to thin the mixture of pectin/seeds, strain seed mix into pot and discard the seeds.
Boil the fruit for 30 minutes covered. Stir occasionally to make sure the fruit does not stick to the bottom of the pot.
Remove lid and cook for 15 minutes on medium high this will reduce the liquid by 1/3.
Add the sugar and cook for 15 minutes (the mixture will foam). The sugar will dissolve fairly quickly.
Bottle into sterilized jars.
I love this recipe as there are very few ingredients and apart from mucking around with cutting the fruit and separating the seeds it is a fairly simple process.
