Citrussy kumquat jam

    1 hour 10 min

    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!


    Dubai, United Arab Emirates
    3 people made this

    Makes: 1 to 1.25kg jam

    • 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

    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Add chopped tangerines to a medium sized pot on medium-low heat. Add chopped kumquat and sugar, and mix well.
    2. 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.
    3. 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.
    4. Add the juice of the lemon. The lemon acts as a preservative.
    5. 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.

    How to sterilise jars

    Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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     -  13 Aug 2012

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