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Kumquat Jam (Simmered 3 Years Running) — finished dish, ready to serve.

Homemade Kumquat Jam with Lemon and Rock Sugar

连续3年自己熬的金桔酱❗️化痰止咳一级棒 · pan chinese cuisine

75 min total60 min cooking5 stepssweetcitrusy

This is the author's third consecutive year making this kumquat jam at home. A spoonful in hot water makes a sweet drink the whole family enjoys, and the softened fruit can be eaten as a snack.

Priyanka Raman's profile photoPriyanka RamanSoftware engineer by day, South Indian cook by night. My pressure cooker is my personality now. Trying to nail my amma's rasam without shortcuts.

Nutrition & allergens

No supported allergens detected from surveyed ingredients.

Some ingredients are not yet allergen-surveyed; this label is not exhaustive.

Per serving (4 servings)

Energy (kcal)
201(Main ingredients only; seasoning not counted)
Protein (g)
Unknown
Fat (g)
Unknown
Carbs (g)
51.3(Main ingredients only; seasoning not counted)
Sodium (mg)
134.8(Main ingredients only; seasoning not counted)

Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.

  • Rock sugar ingredient

    Rock sugar冰糖

    7.05 oz

  • Lemon柠檬

    1.0 piece

  • Water ingredient identification photo

    water水

    5.29 oz

Techniques you'll use

Steps

  1. 1

    Step 1

    Blanching (chao shui) ↗
    Kumquat Jam (Simmered 3 Years Running) — step 1 visual checkpoint.

    Soak the kumquats in salt water for a while and wash them clean. Add a suitable amount of water to a pot, add the kumquats, and boil briefly to draw out their bitterness, then remove them and cut each one in half.

    ✅ Done when: The kumquats are done parboiling once their bitter taste has been boiled out, and they should be halved.

  2. 2

    Step 2

    Medium heatSimmering (dun) ↗
    Kumquat Jam (Simmered 3 Years Running) — step 2 visual checkpoint.

    Put the kumquats, rock sugar, and a suitable amount of water into a nonstick pot and bring to a boil over medium heat. Squeeze in the lemon juice (be sure to remove all the lemon seeds), then simmer over low heat until thick.

    ✅ Done when: The jam is done when it has cooked down to a thick consistency.

  3. 3

    Step 3

    Kumquat Jam (Simmered 3 Years Running) — step 3 visual checkpoint.

    Take the jam off the heat — it's ready.

    ✅ Done when: The finished jam is thick and glossy, ready to be jarred.

  4. 4

    Step 4

    Kumquat Jam (Simmered 3 Years Running) — step 4 visual checkpoint.

    Best enjoyed during this season.

    ✅ Done when: The jam is ready to serve as a sweet, soothing seasonal treat.

  5. 5

    Step 5

    Kumquat Jam (Simmered 3 Years Running) — step 5 visual checkpoint.

    Transfer to jars. To store: rinse a glass jar with boiling water, drain it well, fill with the kumquat jam, seal, and refrigerate.

    ✅ Done when: The jar is properly prepped when it has been scalded with boiling water and fully drained before filling.