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1
Wash the kumquats and let them dry for a while. If you buy it from outside, it is recommended to rinse it with flour or starch water and soak it in salt water for 10 minutes. -
2
Slice or halve the kumquats, and try not to throw away the seeds. If you have children at home, you can remove the seeds. -
3
Add 50 grams of sugar and marinate for a few hours. Some people marinate overnight to soften the kumquats. I marinated it for three or four hours. The longer the marinating time is, the more pectin and fructose will be marinated. Marinate for at least 2 hours. -
4
Add the pickled kumquats to the rock sugar and start boiling. If there is yellow rock sugar, the taste will be better. If not, just use white rock sugar like me. -
5
If it is dry at the beginning, you can add half a bowl to a bowl of water and cook together. While cooking, press lightly with a spatula. You can start with a bigger fire, then turn to a lower fire. Stir occasionally in the middle, otherwise it will easily burn the pot. -
6
Slowly, the kumquats begin to become sticky. Be careful to turn down the heat, otherwise it will easily burn the pot. When the jam is very thick and the kumquats are very soft, turn off the heat and let it cool. -
7
After the kumquat sauce has cooled, you can add 2 tablespoons of honey and mix well, then seal it in a can and store it. Eat as quickly as possible.
Tips
1. Because my cousin planted the kumquats this time, there was no need to spray any pesticides, and they only needed to be washed and dusted. If you buy it from outside, it is recommended to soak it in salt water for 10 minutes. I once saw an expert on TV saying that soaking kumquats in hot water can dissolve the vegetable wax on the surface of kumquats, making them easier for the body to digest and absorb.
2. It is best to use a non-stick pan or a casserole to cook jam, without any oil. Generally, there is no need to cook jam in an iron pot. Firstly, it is easy to burn the pot, and secondly, the color is easy to turn black.
3. Add the proportion of kumquats and sugar according to your own preferences, but it is not good if it is too sweet. You can taste it while it's boiling.
4. Making any kind of jam is time-consuming. I cooked it for more than half an hour. Patience is required. When the moisture is high in the front, the heat can be higher. In the back, the heat should be simmered slowly until it becomes thick. Stir a few times in the middle.