About this recipe:This is an easy jam that uses the delicious kumquat fruit and tangerines. Cardamom adds a lovely Middle Eastern taste to the jam. The end result is an irresistible breakfast jam that is both tangy and a little spicy!
450g (1 lb) peeled tangerines, chopped into small pieces
225g (1/2 lb) kumquats, chopped (skin-on) into small pieces or strips, seeds removed
450g (1 lb) sugar
4 cardamom pods, or to taste
1 lemon, juiced
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Method Prep:10min › Cook:1hr › Ready in:1hr10min
Add chopped tangerines to a medium sized pot on medium-low heat. Add chopped kumquat and sugar, and mix well.
Add cardamom pods (I like to use four). Let the mixture cook until it has thickened (this should take around an hour) and then remove any foam that has formed on the surface.
Use a hand blender to blend the mixture in the pot. It is up to you how smooth or chunky you want your jam to be.
Add the juice of the lemon. The lemon acts as a preservative.
Ladle the jam into a completely dry, warm and sterilised glass jam jar. Seal the jar well and turn it upside down. Enjoy!
Although I really recommend cardamom for this recipe, the recipe also works without it.
Keep in mind that the amount of sugar can be increased or decreased according to taste, but that the sugar needs to balance the citrussy flavours of the tangerine and the kumquat. You may need to add water to loosen up the mixture.