Kumquat Jam
This jam has the perfect level of tartness to serve with sweet scones
Makes enough for: 1 batch jam
Ingredients
- 475 g whole kumquats
- 500 mls water
- 400 g fructose *
Method
- Place the kumquats into a blender and roughly chop
- Put the pulp into a large sauce pan and add the water
- Over a high temperature, bring to the boil
- Reduce the temperature and simmer for 45 minutes
- Drain the pulp through a fine sieve, leaving it to drip for 30 minutes
- Using the back of a spoon, press the juice out of the pulp
- Discard the pulp and measure the juice *
- Return to a clean sauce pan and add the fructose
- Place over a mdium temperature and stir until dissolved
- Increase the temperature and bring to a boil
- Leave uncovered to boil until you achieve a set temperature of 105° Celsius
- Remove from the heat and leave to stand for 15 minutes
- Carefully skim off any scum and pour into a sterilized glass jar
- Leave to cool completely before placing the lid on the jar
- Can be stored unopened for 12 months - refrigerate once opened
Notes
* the weight is determined by the amount of juice yielded from the initial cooking process. See this post on how I sterilize my glass jars.