Homemade Kumquat Jam
This homemade kumquat jam is bright, gently spiced with star anise, and set without bitterness thanks to a quick blanch. After an overnight maceration, you’ll get two glossy jars for toast, yogurt, or baking today.
Homemade Kumquat Jam Without Bitterness (Lemon & Star Anise)
Every summer when I travel to Algeria, I’m welcomed by two big jars of kumquat jam my mum has made and carefully stored for me.
It’s one of those little comforts I look forward to, especially because I almost never see kumquats, or kumquat jam, back home in Bristol (England).
This jam is pure sunshine: glossy, amber-orange, and packed with tender slices of kumquat that keep a gentle bite.
The flavour is bright and citrusy with that unique sweet-tart twist, and when it’s made the right way it isn’t harsh or bitter, just beautifully balanced.
It’s perfect on toast, spooned into yogurt, or paired with a slice of French gingerbread.
Yesterday, my husband and I went shopping for ingredients to bake a few Algerian sweets for Eid, and we stopped by our local Indian grocery store.
I love it because the shelves always hide treasures, and there it was: a big crate of kumquats. I practically squealed and bought a generous amount, price and all.
Ingredients for Kumquat Jam (Lemon & Star Anise)
- 500 g kumquats: pick firm, smooth, deep-orange fruit. Rinse well, then slice and remove seeds for a less bitter finish.
- 350 g granulated sugar: helps the jam set and keeps well without overpowering the citrus.
- 1 slice of lemon: adds brightness and supports gelling.
- 2 star anise (badiane): a light, warm spice that pairs beautifully with kumquat.
- Water: just enough to cover the fruit during maceration/cooking.
Step-by-Step Instructions for Easy Kumquat Jam
- Blanch the kumquats (reduces bitterness): Wash and drain the kumquats. Boil them in water for 10 minutes, then drain and rinse under cold water to cool quickly. Cut in half and remove the seeds.
- Combine in a large pot: Add kumquats, lemon slice, sugar, and star anise.
- Cover and macerate overnight: Add water just to cover the fruit. Cover the pot and leave to macerate overnight (refrigerate if your kitchen is warm).
- Separate fruit and syrup: The next day, lift the kumquats out with a slotted spoon and place them in a bowl.
- Boil the syrup first: Bring the liquid left in the pot to a boil over medium heat and boil for 8–10 minutes to concentrate it.
- Finish cooking the jam: Return the kumquats to the pot. Lower the heat and simmer gently for about 30 minutes, stirring occasionally to prevent sticking.
- Check the set, then jar immediately (see below).
- Pour into clean, sterilised jars, seal, and let cool.
How do I know my jam is ready?
– Plate test (classic and easy):
- Chill a small plate in the fridge (or freezer for 5 minutes).
- Spoon a few drops of syrup onto the cold plate, wait 20–30 seconds, then draw a line through it with your finger.
- Line stays clear: jam is ready.
- Line closes up / syrup runs: cook 3–5 minutes longer, then test again.
– Thermometer test (very reliable):
- Insert a sugar thermometer (don’t touch the pot bottom).
- Jam is ready at 106°C.
How to store your jam longer
For a jam that keeps 6 months to 2 years in the cupboard, what matters most is clean jars + hot filling.
Simple method:
- Sterilise jars and lids (see options below).
- Fill jars while they’re still warm, with hot jam, right up to the rim.
- Close immediately, then turn upside down until completely cool.
After opening: keep in the fridge, use a clean spoon, and aim to finish within 3–4 weeks.
Sterilising jars: 3 easy options
- Oven: heat to 150°C, place washed jars in a dish/tray, and sterilise 20 minutes.
- Microwave (jars only, no lids): put washed, not fully dried jars in the microwave for 45 seconds to 1 minute to dry/heat.
- Dishwasher: run a short cycle with drying, then fill while jars are still warm.
What’s the ideal amount of sugar for jam?
Yes, you can use less sugar, it’s a taste choice, but it changes two things:
- Longer cooking is often needed for the same set.
- Shorter shelf life (less sugar = less preservation).
With the quantities in this recipe, the jam can keep around 1 year if your jars are well sterilised.
If you reduce the sugar, it’s best to make 1–2 small jars, store them in the fridge, and eat them sooner.
For larger batches meant to last, a good rule is using at least half the fruit weight in sugar
Kumquat Jam FAQ (Storage, Sweetness & Troubleshooting)
- Can I freeze kumquat jam? Yes, freeze in small airtight containers. Texture may soften slightly after thawing.
- Can I skip the overnight maceration? You can, but maceration improves tenderness and flavour. If skipping, simmer gently a little longer.
- What sugar should I use? Granulated sugar works perfectly; jam sugar sets faster but isn’t essential.
- How can I reduce bitterness? Blanch the kumquats, remove seeds, and avoid hard boiling for too long.
- Should I keep or remove the seeds? Seeds help setting (natural pectin) but can increase bitterness, remove for a smoother, sweeter result.
- How long does it last once opened? About 3-4 weeks in the fridge.
Jam recipes to try
- Traditional Orange Marmalade
- Homemade Quince Jam
- Green Tomato Jam Recipe
- Homemade Pumpkin Jam Recipe
Easy Kumquat Jam: No Pectin Jam Recipe
- Total Time: 13 hours
- Yield: 2 pots (600 ml) 1x
Description
This homemade kumquat jam is bright, gently spiced with star anise, and set without bitterness thanks to a quick blanch. After an overnight maceration, you’ll get two glossy jars for toast, yogurt, or baking today.
Ingredients
- 500 g kumquats
- 350 g granulated sugar
- 1 slice of lemon
- 2 star anise
- Water
Instructions
- Wash the kumquats, drain them, then blanch for 10 minutes in a saucepan of boiling water. Drain and rinse under cold water to cool. Cut in half and remove the seeds.
- Put the kumquats, lemon slice, sugar, and star anise in a large saucepan.
- Cover with water and leave to macerate overnight.
- The next day, lift out the kumquats with a slotted spoon and place them in a large bowl.
- Place the saucepan contents over medium heat and bring to a boil.
- Boil for 8 to 10 minutes, then return the kumquats and simmer gently for about 30 minutes.
- Check the jam by placing a few drops of the cooking syrup on a cold plate: if they set, the jam is ready.
- Transfer immediately into clean, well-sterilised jars.
- Prep Time: 20 min
- macerating time: 12 hours
- Cook Time: 40 min
- Category: jam, preserve
- Cuisine: easy cuisine
Nutrition
- Serving Size: 1 tbsp
- Calories: 50 kcal