Gluten Free | Dairy Free | Nut Free | Vegan
This Spiced Cumquat Jam is delicious on your fresh, warm, sour dough, toast for breakfast, or just about any time of the day. The initial prep of the cumquats makes a delightful jam without any of the bitter pith flavours sometimes associated with other marmalades.
2 cups of prepared fresh Cumquats (see step 2 below)
3 large Oranges – 2 cups of flesh and orange zest (see steps 3 and 4 below)
Juice of 2 Lemons – freshly squeezed
1 whole Star Anise – this adds a delightful flavour and aroma
Pinch Cayenne Pepper – don’t worry you won’t taste this in the jam but is a special ingredient that enhances the other flavours
2 cups Water
1.5 kg Raw Organic Sugar
This recipe makes about 5 to 6 x 240 ml jars of jam.
Wash and drain the cumquats and oranges.
Quarter the cumquats lengthwise. Cut off and discard the white centre membrane of each quarter. Remove and discard all seeds. Cut each quarter into several smaller pieces.
Zest the oranges, selecting the orange outer skin only and not any of the white pith.
Peel the oranges by removing and discarding all of the white pith and outer membrane. Cut the orange flesh into 2 cm pieces, removing and discarding all seeds and any larger pieces of membrane. You should have approximately 2 cups of orange flesh.
Place the prepared cumquats, orange flesh, orange zest, lemon juice, star anise, cayenne pepper and water in a large, heavy-based saucepan. The saucepan needs to be large enough so that the contents reach less than half way up the sides because it will bubble up during cooking.
Bring the fruit to the boil and simmer for about 30 minutes until the cumquat peel is soft and can easily be pierced with a fork. Stir occasionally and watch carefully to ensure it doesn’t boil over. The liquid will reduce slightly.
Add the raw sugar and stir until dissolved.
Cover the saucepan and remove it from the heat. Let it stand at room temperature for 2 to 3 hours to allow the fruit to macerate. Alternatively, refrigerate overnight or up to 24 hours.
Remove the star anise and discard, and then return the saucepan with the fruit mixture to the stove. Place over medium heat and bring it to a simmer. Cook uncovered and stir occasionally for about 30 minutes or until the jam falls thickly from a spoon. To ensure setting point has been reached, you can also place a teaspoon of jam on a cold saucer in the freezer for a minute. If the jam sets and wrinkles when pushed, it’s ready.
Carefully pour the jam into warmed jars. A wide funnel will make this easier. Fill into the neck of each jar, but don’t overfill. Seal jars with lids immediately and allow to cool.
Label and store in a cool, dry, dark place.
Jam will keep well for at least 12 months. Once a jar is opened, it is best kept in the refrigerator.
Spiced Cumquat Jam is delicious on toast or as an addition to a cheese platter.
Preparing the Jars
To prevent contamination and lengthen the shelf life of homemade jams, it’s important to first sterilise the jars. Choose glass jars with an airtight lid. Remove any old labels and ensure they are free from cracks or chips. Wash in hot soapy water and rinse, then sterilise using one of the methods below.
Preheat the oven to 120oC. Place upright jars and lids separately on a baking tray. Heat in the oven for 20 minutes. Remove jars and fill immediately with the jam.
Place jars and lids in the dishwasher on the hottest cycle. Remove and place upside down onto a tray lined with a clean tea towel. Allow to drain, then turn right way up and fill with jam while still warm.
Place jars and lids in a deep saucepan and cover with water. Bring to the boil over high heat. Reduce heat to medium and boil for 10 minutes. Carefully remove and place upside down onto a tray lined with a clean tea towel. Allow to drain, then turn right way up and fill with jam while still warm.