{"id":131996,"date":"2026-01-11T00:37:09","date_gmt":"2026-01-11T00:37:09","guid":{"rendered":"https:\/\/www.amourdecuisine.fr\/?p=131996"},"modified":"2026-01-11T00:43:23","modified_gmt":"2026-01-11T00:43:23","slug":"homemade-kumquat-jam","status":"publish","type":"post","link":"https:\/\/www.amourdecuisine.fr\/en\/article-homemade-kumquat-jam.html","title":{"rendered":"Homemade Kumquat Jam"},"content":{"rendered":"\n

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\u2019ll get two glossy jars for toast, yogurt, or baking today.<\/p>\n\n\n

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\"Glossy
Perfect kumquat jam<\/figcaption><\/figure>\n<\/div>\n\n\n

Homemade Kumquat Jam Without Bitterness (Lemon & Star Anise)<\/h2>\n\n\n\n

Every summer when I travel to Algeria, I\u2019m welcomed by two big jars of kumquat jam my mum has made and carefully stored for me.<\/p>\n\n\n\n

It\u2019s one of those little comforts I look forward to, especially because I almost never see kumquats, or kumquat jam, back home in Bristol (England).<\/p>\n\n\n\n

This jam is pure sunshine: glossy, amber-orange, and packed with tender slices of kumquat that keep a gentle bite.<\/p>\n\n\n\n

The flavour is bright and citrusy with that unique sweet-tart twist, and when it\u2019s made the right way it isn\u2019t harsh or bitter, just beautifully balanced.<\/p>\n\n\n\n

It\u2019s perfect on toast, spooned into yogurt, or paired with a slice of French gingerbread<\/a>.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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.<\/p>\n\n\n

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\"Fresh
humquat fruit<\/figcaption><\/figure>\n<\/div>\n\n\n

Ingredients for Kumquat Jam (Lemon & Star Anise)<\/h2>\n\n\n\n
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  • 500 g kumquats:<\/strong> pick firm, smooth, deep-orange fruit. Rinse well, then slice and remove seeds for a less bitter finish.<\/li>\n\n\n\n
  • 350 g granulated sugar:<\/strong> helps the jam set and keeps well without overpowering the citrus.<\/li>\n\n\n\n
  • 1 slice of lemon:<\/strong> adds brightness and supports gelling.<\/li>\n\n\n\n
  • 2 star anise (badiane):<\/strong> a light, warm spice that pairs beautifully with kumquat.<\/li>\n\n\n\n
  • Water:<\/strong> just enough to cover the fruit during maceration\/cooking.<\/li>\n<\/ul>\n\n\n
    \n
    \"Homemade<\/figure>\n<\/div>\n\n\n

    Step-by-Step Instructions for Easy Kumquat Jam<\/h2>\n\n\n\n
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    • Blanch the kumquats (reduces bitterness):\u00a0<\/strong>Wash and drain the kumquats. Boil them in water for 10 minutes<\/strong>, then drain and rinse under cold water<\/strong> to cool quickly. Cut in half and remove the seeds<\/strong>.<\/li>\n\n\n\n
    • Combine in a large pot:\u00a0<\/strong>Add kumquats, lemon slice<\/strong>, sugar<\/strong>, and star anise<\/strong>.<\/li>\n\n\n\n
    • Cover and macerate overnight:\u00a0<\/strong>Add water just to cover the fruit<\/strong>. Cover the pot and leave to macerate overnight<\/strong> (refrigerate if your kitchen is warm).<\/li>\n\n\n\n
    • Separate fruit and syrup:\u00a0<\/strong>The next day, lift the kumquats out with a slotted spoon and place them in a bowl.<\/li>\n\n\n\n
    • Boil the syrup first:\u00a0<\/strong>Bring the liquid left in the pot to a boil over medium heat and boil for 8\u201310 minutes<\/strong> to concentrate it.<\/li>\n\n\n\n
    • Finish cooking the jam:\u00a0<\/strong>Return the kumquats to the pot. Lower the heat and simmer gently for about 30 minutes<\/strong>, stirring occasionally to prevent sticking.<\/li>\n\n\n\n
    • Check the set<\/strong>, then jar immediately<\/strong> (see below).\u00a0<\/li>\n\n\n\n
    • Pour into clean, sterilised jars<\/strong>, seal, and let cool.<\/li>\n<\/ul>\n\n\n
      \n
      \"Step-by-step<\/figure>\n<\/div>\n\n