Monday, July 7, 2014

Kumquat Jam

These beautiful fresh kumquats which I bought it early this year when it was still in season :) No I did not keep them till now to cook hahaha....this is just one of my long list of draft posts I'm going to share today ^0^  

Thick & pulpy homemade kumquat jam

Recipe ref : Frozen Wings

  • 640gm kumquat, cut into halves and discard seeds
  • 300gm water
  • 200gm sugar

  1. Put the deseeded kumquat together with water and sugar in a deep saucepan and bring to boil.
  2. Cook till kumquat turns translucent, about 40mins. Remove kumquats and reserve the syrup.
  3. Blend the kumquat into puree and add in tablespoon of kumquat syrup if mixture is too thick.
  4. Store the jam in air-tight container, it will thicken after chilling.

This is how I've made use the jam, as filling for thumbprint cookies and kumquat chiffon! Keep a lookout for these recipes soon! ^0^

1 comment:

lena said...

no wonder i see how come you hv kumquat at this time..haha..thanks for the link back!

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