Kumquat jam is a traditional type of jam made from kumquats. The method for making kumquat jam is not too complicated in terms of preparation or selecting ingredients. Therefore, kumquat jam is often made by many people to enjoy during holidays or to give as gifts. With an attractive shape, kumquat jam is usually cut into thin, petal-shaped slices with bright colors. Kumquat jam is considered a traditional and beloved dish in Vietnamese cuisine.
Kumquats: 500g
Julienned ginger: 1 knob
Roasted sesame seeds: A little
Sugar: 250g
Salt: A little
When choosing kumquats, one should select fruits that are bright yellow, have a mild fragrance, and have a smooth peel.
Fresh kumquats are usually sweeter, crispier, and more fragrant than those that smell harsh, pungent, or unpleasant. The skin of the kumquat should be checked carefully; if it is smooth, round, and plump, it is a sign of a fresh kumquat.
Avoid choosing kumquats with rough skin, spots, dents, or signs of decay.
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After buying the kumquats, rinse them with diluted saltwater. After rinsing with saltwater, wash the kumquats a few times with clean water to completely remove salt and dirt.
Cut off the stems of the kumquats. Next, make 8 symmetrical cuts around the kumquat to create a flower petal shape. Gently press both ends of the kumquat to extract the juice and seeds.
Reserve about 2 tablespoons of kumquat juice to use when marinating. Kumquat juice can enhance the flavor and color of the jam.
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In a bowl, add 500ml of water and dissolve 1 tablespoon of salt to create a saltwater mixture. Place the kumquat peels into the bowl and soak for about 2 hours. This soaking process will help soften the kumquat peels and remove any residue on the surface.
After soaking, rinse the kumquat peels thoroughly with clean water. Use your hands to squeeze them again, ensuring the peels are clean and well-drained.
Next, bring a pot of water to a boil. When the water is boiling, place the kumquat peels into the pot and blanch them briefly for about 2 minutes.
Take another bowl, add 250ml of sugar and 2 tablespoons of the kumquat juice extracted in step 1. Then, mix this mixture well.
Next, add 1 teaspoon of salt to the mixture and stir well, ensuring the salt is completely dissolved.
Next, place the prepared kumquat peels into the bowl with the sugar and kumquat juice mixture, along with the julienned ginger. Ginger can add more flavor and aroma to the kumquat jam.
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Finally, take the bowl of kumquat and sugar mixture outside and let it sun-dry for about 1 hour.
Pro tip:
If you want the kumquat jam to be more sour, you can add more kumquat juice!
To avoid breaking or tearing the petals and to keep the kumquat jam in a beautiful shape, there is no need to stir the sugar mixture when adding it. Instead, let the sugar dissolve naturally during the process of soaking the kumquat peels.
Place the kumquat and sugar mixture into a pan, keep the heat low, and you do not need to stir much. When the sugar water boils, you can use chopsticks to flip the other side of the kumquats.
When the sugar syrup is almost dry, you can remove the kumquats to a plate. Then, continue to cook the remaining sugar syrup in the pan for another 5 minutes until the syrup thickens and turns a light yellow color.
After that, put the kumquats back into the pan and stir gently so that the kumquats are evenly coated with the sugar syrup, then turn off the heat.
Next, remove the kumquat jam and arrange it evenly on a plate. You can add a little toasted white sesame on top of the kumquat jam to make it look better and add extra flavor.
Finally, you can take the plate of kumquat jam out to dry in the sun for about 2 days. If you do not have the conditions to dry them in the sun, you can also place the kumquat jam in the refrigerator, and it will dry within 1 day.
When the kumquat jam is dry, you just need to pack it in a bag and tie it tightly or place it in a jar with a tight lid to use gradually.
With the method for making kumquat jam that Bao Minh introduces, you will get pieces of jam with a golden color and petal shape, creating an eye-catching dish, especially suitable for welcoming the Tet holiday.
Kumquat jam has a delicate sweetness from the sugar and kumquat and a natural slight sourness from the kumquat. The fragrance of ginger also blends into the jam, making it more interesting and delicious.
With the harmonious combination of color, shape, and flavor, this kumquat jam will be an attractive choice for gifting or enjoying during the Tet holiday, attracting interest and preference from many diners.
This Tet, try this delicious way to make kumquat jam to treat the whole family!
Bao Minh Brand is a famous traditional confectionery brand. With many years of operation, Bao Minh has become one of the reputable and reliable brands in the confectionery industry.
Bao Minh is famous for producing and supplying high-quality traditional confectionery, meeting customers' expectations for both taste and quality. Bao Minh's products include many types of cakes and jams such as husband and wife cake (banh phu the), green rice flake cake (banh com), meat pie (banh cha), roasted flour cake (banh khao), sticky rice candy (keo doi), sesame candy (keo vung)...
See more: Tet products – Bao Minh Confectionery
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