Cumquat jam recipe

Created by Allan Campion and Michele Curtis

1 comments

Enlarge text

Rating:

4/ 5 stars 4 Votes

Cuisine: Modern Australian
Makes 750 ml–1 litre (3–4 cups)

Cumquat jam is incredibly easy to make because you don’t have to chop the peels or try to remove hundreds of tiny pips. The end result will be an intensely flavoured citrus jam that’s amazing on hot buttered toast.

Love the taste of cumquats? You might also like our steamed cumquat pudding recipe. Or try Justin North's Brittany shortbread with cumquat confit.

Ingredients

1 kg cumquats
Caster sugar, as required

View conversion table

Preparation

Cut the cumquats in half and place them in a saucepan. Add enough cold water to cover and bring to a gentle boil. Reduce heat to a simmer and cook the fruit for 2 hours. Regularly skim off the froth as it comes to the surface.

Allow the liquid and fruit to cool slightly, then ladle it into a cloth-lined colander or sieve. A large clean tea towel is fine, or muslin is good if you have it. Allow the liquid to drip through into a large bowl.

When the dripping begins to slow, gather the edges of the cloth together and tie with string. Hang the cloth in an elevated position and allow the remaining liquid to drip through for a few hours, or overnight if time permits.

Measure the cumquat liquid into a saucepan and add equal caster sugar to the liquid. For example, you would add 500g sugar if you had 500ml liquid.

Return the liquid and sugar to the heat and bring to the boil. Reduce to a simmer and regularly skim off froth as it comes to the surface. Cook until it achieves a syrupy consistency, stirring frequently.

To see if the jam has reached setting point, place a teaspoon of the mixture onto a chilled plate. Tip the plate; if the jam runs, cook for a further 5 minutes, then try again. Pour into sterilised jars while still hot.

If you enjoyed this Cumquat jam recipe then browse more Modern Australian recipes, dessert recipes, child-friendly recipes, entertaining recipes and our most popular hainanese chicken rice recipe.

Modern Australian Restaurants

Displaying 10 of 594 Modern Australian Restaurants.

	Restaurant	Book Online	Suburb
1.	Valentino's		Northbridge
2.	Smithfield Tavern		Smithfield
3.	Benny's Bar & Cafe		Fremantle
4.	Arch Rival		Palmerston
5.	Stirling Hotel		Stirling
6.	Mahogany Inn		Mahogany Creek
7.	Morning Star Estate		Mt Eliza
8.	Anise		City
9.	Artespresso		Kingston
10.	The Boat House by the Lake		Barton

View all Modern Australian restaurants | Start a new search

Comments (1)

02 Aug 2011 02:44 AEST

Brigitte

Applecross

food process the cumquats

I have made cumquat jelly many times and you can zap the cumquats in the food processor instead of cutting them! It works equally as well. Try putting spices spices such as cinnamon, cloves, nutmeg for a subtle flavour. Works very well.

Agree(1 people agree)

Disagree(0 people disagree)

Comment on this recipe

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.