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
Scale
- 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