![\"cach-lam-mut-tac\"](\"https:\/\/baominhheritage.com\/wp-content\/uploads\/2026\/01\/cach-lam-mut-tac-huong-vi-cung-tao-hinh-hap-dan-cach-lam-mut-tac2-400x231-1.jpeg\")
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\n1<\/span>
\nIngredients for making kumquat jam<\/span>
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\n2<\/span>
\nHow to choose fresh and delicious kumquats<\/span>
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\n3<\/span>
\nHow to make kumquat jam<\/span>
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\n3.1<\/span>
\nPreparing the kumquats<\/span>
\n<\/a>\n<\/div>\n
\n3.2<\/span>
\nSoaking and blanching the kumquats<\/span>
\n<\/a>\n<\/div>\n
\n3.3<\/span>
\nMarinating the kumquats<\/span>
\n<\/a>\n<\/div>\n
\n3.4<\/span>
\nCooking (candying) the kumquats<\/span>
\n<\/a>\n<\/div>\n
\n3.5<\/span>
\nFinished product<\/span>
\n<\/a>\n<\/div>\n<\/div>\n<\/div>\n
\n4<\/span>
\nBao Minh \u2013 Modern technology, traditional flavor<\/span>
\n<\/a>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Ingredients for making kumquat jam<\/b><\/span><\/h2>\n Kumquats: <\/span>500g<\/span><\/p>\n Julienned ginger: <\/span>1 knob<\/span><\/p>\n Roasted sesame seeds: <\/span>A little<\/span><\/p>\n Sugar: <\/span>250g<\/span><\/p>\n Salt: <\/span>A little<\/span><\/p>\n <\/p>\n
How to choose fresh and delicious kumquats<\/b><\/span><\/h2>\nWhen choosing kumquats<\/a><\/span>, one should select fruits that are bright yellow, have a mild fragrance, and have a smooth peel.<\/span><\/p>\nFresh 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. <\/span><\/p>\nAvoid choosing kumquats with rough skin, spots, dents, or signs of decay.<\/span><\/p>\nSee more: Bao Minh Tet Jam \u2013 Preserving the essence of Vietnamese cuisine<\/em><\/strong><\/a><\/p>\n <\/p>\n
How to make kumquat jam<\/b><\/span><\/h2>\nPreparing the kumquats<\/b><\/span><\/h3>\nAfter 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.<\/span><\/p>\nCut 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.<\/span><\/p>\nReserve about 2 tablespoons of kumquat juice to use when marinating. Kumquat juice can enhance the flavor and color of the jam.<\/span><\/p>\nSee more: Bao Minh Cha Cake \u2013 Traditional flavor<\/strong><\/em><\/a><\/p>\n <\/p>\n
Soaking and blanching the kumquats<\/b><\/span><\/h3>\nIn 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.<\/span><\/p>\nAfter soaking, rinse the kumquat peels thoroughly with clean water. Use your hands to squeeze them again, ensuring the peels are clean and well-drained.<\/span><\/p>\nNext, 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.<\/span><\/p>\n <\/p>\n
Marinating the kumquats<\/b><\/span><\/h3>\nTake another bowl, add 250ml of sugar and 2 tablespoons of the kumquat juice extracted in step 1. Then, mix this mixture well.<\/span><\/p>\nNext, add 1 teaspoon of salt to the mixture and stir well, ensuring the salt is completely dissolved.<\/span><\/p>\nNext, 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.<\/span><\/p>\nSee more: Bao Minh Com Cake \u2013 Hang Than Com Cake<\/strong><\/em><\/a><\/p>\n <\/p>\n
<\/p>\n![\"cach-lam-mut-tac\"](\"https:\/\/baominhheritage.com\/wp-content\/uploads\/2026\/01\/cach-lam-mut-tac-huong-vi-cung-tao-hinh-hap-dan-cach-lam-mut-tac5-400x267-1.jpeg\")
Marinating the kumquats<\/figcaption><\/figure>\n <\/p>\n
Finally, take the bowl of kumquat and sugar mixture outside and let it sun-dry for about 1 hour. <\/span><\/p>\nPro tip:<\/b><\/p>\n
If you want the kumquat jam to be more sour, you can add more kumquat juice!<\/span><\/p>\nTo 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.<\/span><\/p>\n <\/p>\n
Cooking (candying) the kumquats<\/b><\/span><\/h3>\nPlace 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.<\/span><\/p>\nWhen 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.<\/span><\/p>\nAfter 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.<\/span><\/p>\n <\/p>\n![\"cach-lam-mut-tac\"](\"https:\/\/baominhheritage.com\/wp-content\/uploads\/2026\/01\/cach-lam-mut-tac-huong-vi-cung-tao-hinh-hap-dan-cach-lam-mut-tac4-400x300-1.jpeg\")
Cooking (candying) the kumquats<\/figcaption><\/figure>\n <\/p>\n
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.<\/span><\/p>\nFinally, 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.<\/span><\/p>\n <\/p>\n![\"cach-lam-mut-tac\"](\"https:\/\/baominhheritage.com\/wp-content\/uploads\/2026\/01\/cach-lam-mut-tac-huong-vi-cung-tao-hinh-hap-dan-cach-lam-mut-tac3-400x224-1.jpeg\")
You can take the plate of kumquat jam out to dry in the sun for about 2 days<\/figcaption><\/figure>\n <\/p>\n
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.<\/span><\/p>\n <\/p>\n
Finished product<\/b><\/span><\/h3>\nWith 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. <\/span><\/p>\nKumquat 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. <\/span><\/p>\n <\/p>\n![\"cach-lam-mut-tac\"](\"https:\/\/baominhheritage.com\/wp-content\/uploads\/2026\/01\/cach-lam-mut-tac-huong-vi-cung-tao-hinh-hap-dan-cach-lam-mut-tac1-400x240-1.jpeg\")
Pieces of jam with a golden color and petal shape create an eye-catching dish<\/figcaption><\/figure>\n <\/p>\n
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.<\/span><\/p>\nThis Tet, try this delicious way to make kumquat jam to treat the whole family!<\/p>\n
<\/p>\n
Bao Minh \u2013 Modern technology, traditional flavor<\/b><\/span><\/h2>\n
Julienned ginger: <\/span>1 knob<\/span><\/p>\n Roasted sesame seeds: <\/span>A little<\/span><\/p>\n Sugar: <\/span>250g<\/span><\/p>\n Salt: <\/span>A little<\/span><\/p>\n <\/p>\n When choosing kumquats<\/a><\/span>, one should select fruits that are bright yellow, have a mild fragrance, and have a smooth peel.<\/span><\/p>\n 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. <\/span><\/p>\n Avoid choosing kumquats with rough skin, spots, dents, or signs of decay.<\/span><\/p>\n See more: Bao Minh Tet Jam \u2013 Preserving the essence of Vietnamese cuisine<\/em><\/strong><\/a><\/p>\n <\/p>\n 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.<\/span><\/p>\n 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.<\/span><\/p>\n Reserve about 2 tablespoons of kumquat juice to use when marinating. Kumquat juice can enhance the flavor and color of the jam.<\/span><\/p>\n See more: Bao Minh Cha Cake \u2013 Traditional flavor<\/strong><\/em><\/a><\/p>\n <\/p>\n 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.<\/span><\/p>\n 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.<\/span><\/p>\n 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.<\/span><\/p>\n <\/p>\n Take another bowl, add 250ml of sugar and 2 tablespoons of the kumquat juice extracted in step 1. Then, mix this mixture well.<\/span><\/p>\n Next, add 1 teaspoon of salt to the mixture and stir well, ensuring the salt is completely dissolved.<\/span><\/p>\n 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.<\/span><\/p>\n See more: Bao Minh Com Cake \u2013 Hang Than Com Cake<\/strong><\/em><\/a><\/p>\n <\/p>\n <\/p>\n <\/p>\n Finally, take the bowl of kumquat and sugar mixture outside and let it sun-dry for about 1 hour. <\/span><\/p>\n Pro tip:<\/b><\/p>\n If you want the kumquat jam to be more sour, you can add more kumquat juice!<\/span><\/p>\n 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.<\/span><\/p>\n <\/p>\n 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.<\/span><\/p>\n 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.<\/span><\/p>\n 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.<\/span><\/p>\n <\/p>\n <\/p>\n 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.<\/span><\/p>\n 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.<\/span><\/p>\n <\/p>\n <\/p>\n 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.<\/span><\/p>\n <\/p>\n 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. <\/span><\/p>\n 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. <\/span><\/p>\n <\/p>\n <\/p>\n 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.<\/span><\/p>\n This Tet, try this delicious way to make kumquat jam to treat the whole family!<\/p>\n <\/p>\nHow to choose fresh and delicious kumquats<\/b><\/span><\/h2>\n
How to make kumquat jam<\/b><\/span><\/h2>\n
Preparing the kumquats<\/b><\/span><\/h3>\n
Soaking and blanching the kumquats<\/b><\/span><\/h3>\n
Marinating the kumquats<\/b><\/span><\/h3>\n
Cooking (candying) the kumquats<\/b><\/span><\/h3>\n
Finished product<\/b><\/span><\/h3>\n
Bao Minh \u2013 Modern technology, traditional flavor<\/b><\/span><\/h2>\n