Recipe from Joey's Kitchen
Ingredients
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500g kumquats
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350g water (I measure liquids with a weighing scale)
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475/g caster sugar (adjust depending on how sweet your kumquats are)
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Juice + Rind of ½ lemon
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4 sprigs fresh thyme
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1 vanilla pod or 1Tsp of vanilla bean paste
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Handful of salt (for cleaning)
Method
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Wash the kumquats thoroughly by gently rubbing them with a handful of salt to remove any residue.
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Rinse well under cold running water before slicing into thin rounds and removing the seeds.
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Place the kumquats and water in a saucepan. Bring to a gentle simmer and cook for 20 minutes on medium heat until the peel is soft.
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Add sugar. Stir until the sugar has dissolved.
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Add remaining ingredients.
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Increase to a gentle boil and cook for another 20 minutes, stirring occasionally, until the jam reaches a temperature of 105 degrees with a sugar thermometer , or wrinkles when tested on a chilled plate.
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Remove the thyme sprigs and pour the jam into hot, sterilised jars. Seal immediately.
Serving ideas
Warm sourdough with cultured butter
Glazed over roast chicken or duck
Baked into cookies
Spooned over vanilla ice cream
Served alongside cheese platter
Mixed into a Gin & Tonic 😉
1 comment
Sounds delicious. I will make this jam thanks Joey