At this time of year Cumquats are in season and what better way to use them than to make jam. Great for scones and toast.
Morning Tea with my Cumquat and Orange Jam
Preparation Time: 20 minutes
Cooking Time: 50 minutes
Serves: 2 X 500 g jars
Ingredients 500 g cumquats
2 medium oranges
5 cups of water
2 tablespoons of lemon juice
Rind of one lemon
750 g castor sugar
Wash the cumquats and cut them into quarters.
Cut the oranges into quarters and remove the flesh.
Place the flesh of the oranges and the cumquats (including cumquat rind) in a bowl, add the water and cover the bowl then set aside over night.
Soaking the cumquats overnight, I have removed the skins
Pour the water and cumquats into a large saucepan, stir in the lemon juice and rind then bring it to a boil.
Reduce the heat to a simmer and cook for 30 minutes or until the cumquats have softened.
Add the sugar and stir until the sugar dissolves then bring to a boil and continue to cook on high, uncovered and without stirring for 20 minutes or until the jam has reached setting point.
To test if it's ready, place a small plate in the fridge.
Spoon a little jam onto the plate and put it back in the fridge for a couple of minutes.
Take the plate out of the freezer and run your finger through the middle and if the jam stays separated then it is set.
When the jam is ready take it off the heat for 10 minutes and carefully scoop out any seeds you can see.
To sterilise the jars set the oven to a low heat of 120 degrees Celsius. Place clean jars on a baking tray and place in the oven for 15 minutes.
Divide between sterilised jars and seal them up.
My first jar of jam, recipes makes 2 jars this size
Notes In the original recipe it is 1 kg of cumquats. I have replaced 500 g of cumquats with the oranges. I also took off the rind from the cumquats. This recipe still works without the rind however, it isn't as thick as I would have liked.