Kumquat preserve

 Hi there! First of all, I’d like to say Happy belated Easter to all who celebrated it, hope you had a really great, joyful and warm holiday!
I’ve been out of bloogging for some time, because my sister visited me and I didn’t have free time to post; we were walking, swimming, shopping and chating all days long. We meet really rarely – one or two times a year, and I miss her all the time..

 Thus I didn’t prepare anything for the Easter this time, but I’ve got a great recipe of the citrus preserve! It is the unusual one, because made out of kumquats!
I do like kumquats, that sometimes to treat myself I’m buying a kilo and eat them alone. 😀 Just joking. I have never seen any kumquat jams in stores, and if you like it’s citrus bitterness – go for it!
Jam-2

Kumquat preserve

  • Servings: 2 jars
  • Difficulty: easy
  • Print

Such homemade preserve makes a great gift for family or friends.
 
Ingredients:
500g firm kumquats, cleaned and sliced
400g white sugar
120ml water
2 star anise
1 cinnamon stick
 
  1. In a saucepan, put sugar, water and spices, stirring until the sugar has dissolved.
  2. Add kumquats.
  3. Bring the ingredients to boil. 
  4. Then switch off the heat, remove the saucepan from the hob and set aside to cool.
  5. After 1 hour return the saucepan to the medium heat and simmer for 15 minutes.
  6. Repeat the step #5 and #4 two more times.
  7. Pour the preserve into prepared hot sterilized jars and seal, or eat it straight away.

Jam-1
I’ve eaten the result on toast, as topping for panna cotta or cheesecake, and even with chicken!
The preserve is perfect for person who likes the bright, bitter and familiar flavor of orange! 🙂
Jam-3

21 thoughts on “Kumquat preserve

  1. Beautiful photos! This looks like it would be a great homemade gift – I know several members in my family who would LOVE this! Happy belated Easter to you as well 🙂

  2. i love kumquats and what a pretty preserve! It looks delicious and as I am reading this just before lunch, needless to say I would love to try some and have it on toast now 🙂

  3. Pingback: Prune Cookies | milkandbun

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