Kumquat jelly is made from the fruit’s juice, sugar, acidic fruit juice, and pectin. The fruit is prepared by removing the seeds, stem, and white center, and then cooked until soft. The jelly can be modified to make jam or chunky jam and can be stored using the hot process canning method. Kumquat jam is best paired with bread or slightly sweet cakes.
Kumquat jelly is a smooth condiment made from kumquats, a small fruit with an edible rind and tart center. The standard gelatin recipe calls for fruit, sugar, and acidic fruit juice with added pectin as a thickener. This recipe can be modified slightly to make jam or chunky jam instead of jelly. Sanding by the hot process method allows shelf storage of the finished product for future use as a bread or cheese spread.
Proper preparation of the fruit begins the kumquat jelly process. The skin of the kumquats should be left on as it is flavorful, but the internal seeds, stem and white center should be removed. Cutting the fruit helps it cook faster and makes the result easier to strain.
The smooth texture of kumquat jelly is achieved using only the juice of the fruits. Kumquats are cooked in hot water until soft. Cheesecloth can be used to strain cooked fruit, allowing the juice to separate into a container and leaving the flesh in the cloth. The remaining meat is usually discarded.
There is a science involved in making gelatin that is ready to eat and store. After kumquat juice has been combined with sugar in a pot, an acidic fruit juice such as apple or orange juice is added to make it safe for canning. The polysaccharide thickener pectin is then added so that the dressing becomes gelatinous.
The jam can be made by pureeing diced kumquats before continuing with the standard kumquat jelly recipe. This creates a sturdier consistency than gelatin, but is still easily expandable. Marmalade is made by cutting the fruit into large slices so that large pieces remain after cooking. The jam version is the thickest of the varieties.
Hot process canning can be used to place the finished kumquat jelly into sterilized jars for shelf storage. The prepared jelly is poured, after which the lids are then tightened on the jars. Metal tongs are used to lower each jar into boiling water until the lid creates an airtight seal that holds back bacteria and other contaminants.
Kumquat jam is typically eaten on bread products, such as toast or bagels, which won’t compete with the tart sweetness of the fruit. It can also be paired with slightly sweet cakes such as pound cake. A small smear of gelatin can also be added to a soft cheese for an appetizer.
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