Craving a burst of sweet-tart flavor that’s as versatile as it is vibrant? Kumquat jelly jam is your new kitchen obsession! Whether you’re spreading it on toast, glazing meats, or stirring it into dressings, these tiny citrus gems pack a punch. Dive into our roundup of 32 delicious recipes—from classic preserves to creative twists—and get ready to fall in love with this sunny, seasonal treat. Let’s jam!
Classic Kumquat Jelly Jam
Radiant with golden translucence, this classic kumquat jelly jam captures the essence of sun-kissed citrus in its most elegant form. Each spoonful offers a perfect balance of sweet and tart, transforming humble kumquats into a sophisticated preserve that elevates everything it touches. The jewel-like quality of this jelly makes it as beautiful to behold as it is delightful to taste.
Ingredients
Kumquats – 2 lbs
Granulated sugar – 3 cups
Lemon juice – 2 tbsp
Water – 1 cup
Instructions
1. Wash 2 lbs of kumquats thoroughly under cold running water.
2. Slice each kumquat in half lengthwise and remove all visible seeds using a small paring knife.
3. Combine the sliced kumquats with 1 cup of water in a large, heavy-bottomed saucepan.
4. Bring the mixture to a boil over medium-high heat, then reduce to a simmer and cook for 25 minutes until the kumquat skins are completely softened.
5. Strain the cooked kumquats through a fine-mesh sieve lined with cheesecloth, pressing gently to extract all liquid while leaving pulp behind.
6. Measure exactly 2 cups of the strained kumquat juice into a clean saucepan.
7. Add 3 cups of granulated sugar and 2 tbsp of lemon juice to the kumquat juice, stirring until the sugar dissolves completely.
8. Bring the mixture to a full rolling boil over high heat that cannot be stirred down.
9. Cook at this vigorous boil for exactly 8 minutes, watching carefully to prevent boiling over.
10. Test for the gel set by placing a small spoonful on a chilled plate – when the surface wrinkles when pushed with your finger, it has reached the proper consistency.
11. Skim off any foam that forms on the surface using a slotted spoon for a clearer final product.
12. Immediately pour the hot jelly into sterilized half-pint jars, leaving ¼ inch of headspace.
13. Wipe the jar rims clean with a damp cloth and seal with sterilized lids and bands.
14. Process the filled jars in a boiling water bath for 10 minutes to ensure proper preservation.
15. Remove the jars from the water bath and let them cool completely on a towel-lined counter for 12 hours.
Ethereal in its clarity and vibrant in flavor, this jelly possesses a delicate wobble that speaks to its perfect set. The bright citrus notes shine through with remarkable purity, making it exceptional when paired with creamy cheeses or drizzled over vanilla ice cream. Consider swirling a spoonful into yogurt or using it as a glaze for roasted poultry to discover its remarkable versatility.
Spicy Kumquat and Ginger Jam
Elegant yet approachable, this vibrant Spicy Kumquat and Ginger Jam transforms humble winter citrus into a sophisticated preserve that balances sweet, tart, and fiery notes with remarkable finesse. The jewel-like kumquats simmer gently with fresh ginger and a subtle heat, creating a complex condiment that elevates everything from morning toast to evening cheese boards. This recipe yields a beautifully textured jam that captures the essence of seasonal abundance in each spoonful.
Ingredients
Kumquats – 2 cups, sliced
Granulated sugar – 1 cup
Fresh ginger – 2 tbsp, grated
Red pepper flakes – ½ tsp
Lemon juice – 1 tbsp
Instructions
1. Wash 2 cups of kumquats thoroughly under cold running water, then pat them completely dry with paper towels.
2. Slice each kumquat crosswise into ⅛-inch rounds, removing any visible seeds as you work to prevent bitterness in the final jam.
3. Combine the sliced kumquats, 1 cup granulated sugar, 2 tablespoons grated fresh ginger, ½ teaspoon red pepper flakes, and 1 tablespoon lemon juice in a heavy-bottomed saucepan.
4. Let the mixture rest at room temperature for 30 minutes to allow the sugar to draw out the natural juices from the kumquats.
5. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring constantly with a wooden spoon until the sugar fully dissolves.
6. Reduce the heat to low and maintain a steady simmer for 25-30 minutes, stirring every 5 minutes to prevent scorching on the bottom.
7. Test for doneness by placing a small spoonful of jam on a chilled plate – it should wrinkle when pushed with your finger and hold its shape.
8. Skim off any foam that rises to the surface using a slotted spoon to ensure a clear, glossy final product.
9. Carefully ladle the hot jam into sterilized glass jars, leaving ¼-inch headspace at the top for proper sealing.
10. Process the filled jars in a boiling water bath for 10 minutes to create a vacuum seal, then remove and let cool completely on a towel-lined counter.
Beautifully textured with tender kumquat slices suspended in a glossy, jewel-toned syrup, this jam offers a sophisticated balance of bright citrus, warming ginger, and subtle heat. The preserve’s complex flavor profile makes it exceptional spread over brie on crostini or stirred into yogurt for a breakfast upgrade. Its vibrant character also pairs wonderfully with roasted meats, cutting through richness with its bright acidity and gentle spice.
Kumquat and Vanilla Bean Jam
Kumquats, those tiny citrus gems, transform into a sophisticated preserve when paired with the floral notes of vanilla bean, creating a jam that elevates everything from morning toast to elegant cheese boards with its bright, complex flavor profile.
Ingredients
Kumquats – 2 lbs
Sugar – 2 cups
Vanilla bean – 1
Lemon juice – 2 tbsp
Instructions
1. Wash the kumquats thoroughly under cold running water, then pat them completely dry with paper towels.
2. Slice each kumquat into thin rounds approximately ⅛-inch thick, removing any visible seeds as you work.
3. Place the sliced kumquats in a heavy-bottomed, non-reactive pot such as stainless steel or enameled cast iron.
4. Add the sugar and lemon juice to the pot, then stir everything together until the sugar begins to dissolve and coat the fruit.
5. Split the vanilla bean lengthwise with a sharp paring knife and scrape out the sticky seeds using the back of your knife.
6. Add both the vanilla bean seeds and the empty pod to the pot with the kumquat mixture.
7. Let the mixture sit at room temperature for 1 hour to allow the kumquats to release their natural juices and macerate.
8. Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring occasionally with a wooden spoon.
9. Reduce the heat to maintain a gentle simmer and cook for 25-30 minutes, stirring frequently to prevent sticking.
10. To test for doneness, place a small spoonful of jam on a chilled plate and tilt it—the jam should slowly creep forward rather than run rapidly.
11. Once the jam reaches the proper consistency, immediately remove it from the heat and discard the vanilla bean pod.
12. Carefully ladle the hot jam into sterilized 8-ounce jars, leaving ¼-inch headspace at the top of each jar.
13. Wipe the rims of the jars clean with a damp cloth, then seal tightly with lids and rings.
14. Process the sealed jars in a boiling water bath for 10 minutes to ensure proper preservation and shelf stability.
15. Remove the jars from the water bath and let them cool completely on a towel-lined countertop for 12 hours.
Velvety with suspended citrus slices, this jam offers a delightful contrast between the tender kumquat pieces and their translucent syrup. The vanilla bean’s floral warmth perfectly balances the fruit’s natural tartness, creating a sophisticated preserve that transforms simple yogurt into a dessert-worthy treat or glazes roasted poultry with unexpected elegance.
Citrus Blast Kumquat Jelly
A vibrant jewel among preserves, this citrus-forward jelly captures the essence of sun-kissed kumquats in their peak season. Their unique sweet-tart balance transforms into a translucent spread that glows with golden-amber hues. Perfect for elevating morning toast or accompanying artisanal cheeses, this jelly brings sophisticated brightness to any table.
Ingredients
Kumquats – 2 cups
Sugar – 1½ cups
Lemon juice – 2 tbsp
Water – ½ cup
Instructions
1. Wash 2 cups of kumquats thoroughly under cold running water.
2. Slice each kumquat into thin rounds, approximately ⅛-inch thick, removing any visible seeds as you work.
3. Combine sliced kumquats, 1½ cups sugar, 2 tablespoons lemon juice, and ½ cup water in a medium saucepan.
4. Bring the mixture to a boil over medium-high heat, stirring constantly until sugar completely dissolves.
5. Reduce heat to maintain a gentle simmer and cook for 25 minutes, stirring occasionally to prevent sticking.
6. Test for gel stage by placing a small spoonful on a chilled plate – when you push the jelly with your finger and it wrinkles, it’s ready.
7. Carefully skim off any foam that forms on the surface using a slotted spoon for clearer jelly.
8. Pour the hot jelly through a fine-mesh strainer into a clean bowl, pressing gently to extract maximum liquid while leaving pulp behind.
9. Transfer the strained jelly into sterilized jars, leaving ¼-inch headspace at the top.
10. Process jars in a boiling water bath for 10 minutes to seal properly, then remove and let cool completely. Silken and jewel-toned, this jelly offers a delightful contrast of sweet and tangy notes that dance across the palate. Spread it over warm brioche for breakfast elegance, or pair with sharp aged cheddar for an unexpected savory combination that highlights its complex citrus character.
Honey-Kissed Kumquat Jam
Just when autumn’s golden light begins to soften, these diminutive citrus gems arrive with their sweet-tart promise. Honey-kissed kumquat jam captures that fleeting moment when summer’s brightness meets fall’s mellow warmth in a single spoonful. This luminous preserve transforms humble kumquats into an elegant condiment worthy of your finest cheese boards and morning toast.
Ingredients
Kumquats – 1 pound
Honey – ¾ cup
Granulated sugar – ½ cup
Water – ¼ cup
Instructions
1. Wash 1 pound of kumquats thoroughly under cool running water.
2. Slice each kumquat into ¼-inch rounds, removing any visible seeds as you work.
3. Combine the sliced kumquats, ¾ cup honey, ½ cup granulated sugar, and ¼ cup water in a heavy-bottomed saucepan.
4. Bring the mixture to a gentle simmer over medium heat, stirring occasionally with a wooden spoon.
5. Reduce heat to low and maintain a bare simmer for 25-30 minutes, stirring every 5 minutes to prevent sticking.
6. Test for doneness by placing a small spoonful on a chilled plate – the jam should wrinkle when pushed with your finger.
7. Remove from heat and let the jam cool in the saucepan for 15 minutes.
8. Carefully transfer the warm jam into sterilized jars, leaving ¼-inch headspace.
9. Seal jars tightly and process in a water bath canner for 10 minutes if preserving, or refrigerate immediately for short-term storage.
Remarkably versatile, this jam achieves a perfect balance between the kumquat’s natural piquancy and honey’s floral sweetness. Its jewel-like appearance with translucent citrus slices suspended in amber syrup makes it particularly stunning when served alongside sharp cheeses or dolloped over vanilla ice cream. The texture remains pleasantly chunky while spreading beautifully across warm biscuits or crusty bread.
Kumquat Passionfruit Jelly
Perfectly balancing tart and sweet, this elegant kumquat passionfruit jelly captures the vibrant essence of tropical citrus in a shimmering, jewel-toned dessert. The combination of bright kumquats and exotic passionfruit creates a sophisticated treat that’s as visually stunning as it is delicious.
Ingredients
- Kumquats – 1 cup, sliced
- Passionfruit pulp – ½ cup
- Granulated sugar – ¾ cup
- Water – 1 cup
- Gelatin powder – 1 tbsp
Instructions
- Combine kumquats, passionfruit pulp, sugar, and water in a medium saucepan over medium heat.
- Stir continuously until sugar completely dissolves, about 3-4 minutes.
- Reduce heat to low and simmer mixture for 15 minutes, stirring occasionally to prevent sticking.
- Strain the mixture through a fine-mesh sieve into a clean bowl, pressing gently on solids to extract maximum liquid.
- Sprinkle gelatin powder evenly over ¼ cup cool water in a small bowl and let bloom for 5 minutes until gelatin softens and absorbs liquid.
- Whisk bloomed gelatin into the warm fruit mixture until fully dissolved and no granules remain.
- Pour the jelly mixture into four 4-ounce ramekins or a single decorative mold.
- Refrigerate for at least 4 hours, or until firm to the touch and completely set.
- Run a thin knife around the edges of each ramekin to loosen the jelly before unmolding.
Exquisite in both texture and flavor, this jelly offers a delicate wobble with bursts of citrus brightness. Serve chilled alongside vanilla bean panna cotta or garnish with fresh mint leaves for an elegant presentation that highlights its golden-amber translucence.
Bourbon Kumquat Jelly Jam
Savor the sophisticated marriage of sweet, tart kumquats and rich, oaky bourbon in this exquisite preserve that elevates any breakfast table or cheese board. This Bourbon Kumquat Jelly Jam captures the essence of late autumn with its vibrant citrus notes and warm, spirited undertones. Crafting this jewel-toned delicacy requires minimal ingredients but yields maximum flavor impact, perfect for gifting or elevating your morning toast.
Ingredients
Kumquats – 2 lbs
Sugar – 3 cups
Bourbon – ¼ cup
Lemon juice – 2 tbsp
Instructions
1. Wash 2 lbs of kumquats thoroughly under cold running water.
2. Slice each kumquat into ¼-inch thick rounds, removing any visible seeds as you work.
3. Combine the sliced kumquats and 3 cups of sugar in a large, heavy-bottomed pot.
4. Let the kumquat-sugar mixture macerate at room temperature for exactly 2 hours to draw out natural juices.
5. Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring constantly with a wooden spoon.
6. Reduce heat to medium and cook for 15-20 minutes until the kumquat slices become translucent and the liquid thickens slightly.
7. Test the jam’s set point by placing a small spoonful on a chilled plate – it should wrinkle when pushed with your finger.
8. Remove the pot from heat and carefully stir in ¼ cup of bourbon and 2 tbsp of lemon juice.
9. Skim off any foam from the surface using a slotted spoon for a clearer final product.
10. Ladle the hot jam into sterilized half-pint jars, leaving ¼-inch headspace at the top.
11. Wipe the jar rims clean with a damp cloth before sealing with lids and bands.
12. Process the filled jars in a boiling water bath for 10 minutes to ensure proper preservation.
Out of the jar, this preserve offers a delightful textural contrast between the tender kumquat slices and the smooth, gel-like base. The bourbon’s warmth lingers beautifully behind the bright citrus notes, creating a complex flavor profile that deepens over time. Consider pairing it with sharp aged cheddar or spreading it over brioche French toast for an unexpectedly elegant twist.
Kumquat and Cardamom Delight Jam
Just when autumn’s bounty begins to wane, this luminous preserve captures the last golden glow of the season in a jar. Kumquat and Cardamom Delight Jam transforms the humble citrus into a sophisticated spread that balances bright acidity with warm, aromatic spice. Each spoonful offers a taste of sunshine preserved at its peak.
Ingredients
- Fresh kumquats – 2 cups, halved and seeded
- Granulated sugar – 1½ cups
- Water – ½ cup
- Cardamom pods – 8, lightly crushed
- Lemon juice – 2 tbsp
Instructions
- Combine kumquats, sugar, water, and cardamom pods in a heavy-bottomed saucepan.
- Bring the mixture to a boil over medium-high heat, stirring constantly until sugar dissolves completely.
- Reduce heat to maintain a gentle simmer and cook for 25 minutes, stirring occasionally to prevent sticking.
- Test for gel stage by placing a small spoonful on a chilled plate – when cooled, it should wrinkle when pushed with your finger.
- Remove from heat and stir in lemon juice to brighten the flavors and enhance setting.
- Skim off any foam from the surface using a spoon for a clearer final product.
- Let the jam rest for 5 minutes to allow fruit to distribute evenly throughout.
- Ladle hot jam into sterilized jars, leaving ¼-inch headspace at the top.
- Wipe jar rims clean with a damp cloth to ensure proper sealing.
- Process jars in a boiling water bath for 10 minutes to preserve safely.
Heavenly in both texture and taste, this jam achieves a perfect balance between the kumquat’s natural pectin and the cardamom’s aromatic warmth. The result is a spreadable consistency with tender citrus pieces suspended in a translucent amber gel. Consider pairing it with sharp cheeses on crostini or swirling it into yogurt for an elegant breakfast treat that transforms ordinary moments into something special.
Kumquat Raspberry Fusion Jam
Elegant yet approachable, this kumquat raspberry fusion jam transforms two vibrant fruits into a sophisticated preserve that captures the essence of seasonal abundance. With its jewel-toned hue and balanced sweet-tart profile, it elevates everything from morning toast to artisanal cheese boards. The marriage of citrusy kumquats and jewel-like raspberries creates a preserve that feels both nostalgic and refreshingly modern.
Ingredients
Kumquats – 2 cups
Sugar – 1 ½ cups
Raspberries – 1 cup
Lemon juice – 2 tbsp
Instructions
1. Wash 2 cups of kumquats thoroughly under cold running water.
2. Slice each kumquat into thin rounds approximately ⅛-inch thick, removing any visible seeds as you work.
3. Combine the sliced kumquats with 1 ½ cups of sugar in a medium saucepan, stirring until the fruit is evenly coated.
4. Let the kumquat-sugar mixture rest at room temperature for 30 minutes to draw out natural juices and create a syrup base.
5. Gently rinse 1 cup of raspberries and pat them dry with paper towels to remove excess moisture.
6. Add the raspberries and 2 tablespoons of lemon juice to the saucepan with the kumquat mixture.
7. Place the saucepan over medium heat and bring the mixture to a steady simmer, stirring occasionally with a wooden spoon.
8. Reduce the heat to medium-low and maintain a gentle bubble, cooking for 20-25 minutes while stirring every 3-4 minutes to prevent sticking.
9. Test for doneness by placing a small spoonful of jam on a chilled plate – when tilted, the jam should slowly slide rather than run quickly.
10. Remove the saucepan from heat and skim off any foam that has formed on the surface using a spoon.
11. Carefully ladle the hot jam into sterilized jars, leaving ¼-inch headspace at the top of each jar.
12. Wipe the rims of the jars clean with a damp cloth before sealing tightly with lids.
13. Process the filled jars in a boiling water bath for 10 minutes to ensure proper preservation.
14. Remove the jars from the water bath and let them cool completely on a towel-lined countertop for 12 hours.
What makes this jam particularly special is its delightful texture—neither too firm nor overly loose, with tender kumquat slices suspended like tiny suns in a ruby-red raspberry matrix. The flavor unfolds in layers: first the bright acidity of raspberries, then the complex citrus notes from the kumquat skins, finishing with a subtle bitterness that keeps each spoonful interesting. Consider swirling it into yogurt, pairing it with sharp cheeses, or using it as a glaze for roasted poultry to showcase its versatility beyond the breakfast table.
Kumquat and Lavender Jelly
Radiant with golden translucence, this kumquat and lavender jelly captures the delicate balance between citrus brightness and floral elegance. The vibrant marmalade-like quality of whole kumquats mingles beautifully with lavender’s subtle perfume, creating a preserve that feels both sophisticated and comforting. Perfect for elevating morning toast or accompanying cheese boards, this jelly transforms simple ingredients into something truly special.
Ingredients
Kumquats – 1 pound
Granulated sugar – 2 cups
Water – 1 cup
Dried culinary lavender – 2 tbsp
Liquid pectin – 3 oz
Instructions
1. Wash 1 pound of kumquats thoroughly under cold running water.
2. Slice each kumquat into thin rounds, approximately ⅛-inch thick, removing any visible seeds as you work.
3. Combine sliced kumquats, 2 cups granulated sugar, and 1 cup water in a heavy-bottomed saucepan.
4. Place dried culinary lavender in a cheesecloth pouch or tea infuser and add to the saucepan.
5. Bring the mixture to a boil over medium-high heat, stirring constantly until sugar completely dissolves.
6. Reduce heat to maintain a gentle simmer and cook for 20 minutes, stirring occasionally to prevent sticking.
7. Remove the lavender pouch, gently squeezing it against the side of the pan to extract all flavorful oils.
8. Stir in 3 ounces of liquid pectin and return the mixture to a full rolling boil that cannot be stirred down.
9. Boil vigorously for exactly 1 minute while stirring continuously.
10. Skim off any foam that rises to the surface using a slotted spoon for clearer jelly.
11. Pour the hot jelly into sterilized half-pint jars, leaving ¼-inch headspace at the top.
12. Wipe jar rims clean with a damp cloth before sealing with lids and bands.
13. Process jars in a boiling water bath for 10 minutes to ensure proper preservation.
14. Remove jars from the water bath and let them cool completely on a towel-lined counter for 12 hours.
15. Check that all lids have sealed by pressing the center—it should not flex when properly sealed.
Velvety in texture with a beautiful jewel-like clarity, this jelly offers bursts of sweet-tart kumquat followed by lavender’s gentle floral finish. The whole fruit slices create a delightful marmalade consistency that pairs wonderfully with creamy brie or almond crackers. For an elegant presentation, serve it alongside goat cheese crostini or as a glazing sauce for roasted poultry.
Kumquat Apricot Magic Jam
A jewel-toned preserve that captures the fleeting magic of seasonal fruits, this kumquat apricot jam transforms humble ingredients into something truly extraordinary. An elegant balance of tart citrus and honeyed stone fruit creates a sophisticated spread that elevates everything it touches from morning toast to evening cheese boards.
Ingredients
Kumquats – 1 lb
Fresh apricots – 1 lb
Granulated sugar – 2 cups
Lemon juice – 2 tbsp
Instructions
1. Wash and slice 1 lb kumquats into thin rounds, removing any seeds as you go. 2. Pit and chop 1 lb fresh apricots into ½-inch pieces. 3. Combine kumquats, apricots, and 2 cups granulated sugar in a heavy-bottomed pot. 4. Let the fruit mixture macerate at room temperature for 1 hour to draw out natural juices. 5. Place the pot over medium heat and stir until sugar completely dissolves. 6. Increase heat to medium-high and bring the mixture to a rolling boil at 220°F, stirring frequently to prevent scorching. 7. Continue cooking for 15-20 minutes until the jam thickens and passes the plate test (a spoonful placed on a chilled plate wrinkles when pushed). 8. Stir in 2 tbsp lemon juice during the last 2 minutes of cooking to brighten flavors. 9. Skim off any foam from the surface with a spoon for clearer jam. 10. Carefully ladle the hot jam into sterilized jars, leaving ¼-inch headspace. 11. Process jars in a boiling water bath for 10 minutes to seal properly. What makes this preserve exceptional is its dual texture—chunky apricot pieces suspended in a glossy, jewel-like syrup with the subtle bitterness of kumquat peel. The vibrant orange-gold jam pairs beautifully with creamy brie on crackers or swirled into yogurt, while its sophisticated flavor profile makes it an unexpected glaze for roasted chicken or pork.
Blended Berry and Kumquat Jam
Zesty and vibrant, this blended berry and kumquat jam captures the essence of late summer’s bounty in a single jar. The harmonious marriage of sweet mixed berries and tart kumquats creates a sophisticated preserve that elevates everything from morning toast to cheese boards. With its brilliant ruby hue and complex flavor profile, this jam transforms simple ingredients into something truly extraordinary.
Ingredients
Mixed berries – 4 cups
Sugar – 2 cups
Kumquats – 1 cup, sliced
Lemon juice – 2 tbsp
Instructions
1. Wash and thoroughly dry 4 cups of mixed berries, removing any stems or leaves.
2. Slice 1 cup of kumquats into thin rounds, removing any visible seeds as you work.
3. Combine the mixed berries, sliced kumquats, 2 cups of sugar, and 2 tablespoons of lemon juice in a heavy-bottomed saucepan.
4. Let the mixture sit for 30 minutes to allow the sugar to draw out the natural juices from the fruit.
5. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring constantly with a wooden spoon.
6. Reduce heat to low and simmer for 25-30 minutes, skimming off any foam that rises to the surface with a slotted spoon.
7. Test for doneness by placing a small spoonful of jam on a chilled plate – it should wrinkle when pushed with your finger.
8. Remove from heat and let the jam cool in the saucepan for 15 minutes before transferring to sterilized jars.
9. Process jars in a water bath canner for 10 minutes if planning to store long-term.
Dazzling in both appearance and taste, this jam boasts a perfect balance of sweet and tart notes with a subtle citrus undertone. The texture remains slightly chunky from the berry seeds and kumquat rinds, creating delightful bursts of flavor. Consider swirling it into yogurt, pairing it with aged cheeses, or using it as a glaze for roasted meats to showcase its versatility.
Kumquat Marmalade with a Twist
Wondrously vibrant and sophisticated, this kumquat marmalade elevates the humble citrus fruit into a jewel-toned preserve that balances sweet and tart with remarkable elegance. The addition of star anise introduces a subtle licorice note that makes this marmalade truly unforgettable, perfect for brightening morning toast or accompanying artisanal cheeses.
Ingredients
Kumquats – 1 lb
Sugar – 1 ½ cups
Water – ½ cup
Star anise – 2 whole pods
Instructions
1. Wash 1 lb of kumquats thoroughly under cool running water.
2. Slice each kumquat into ¼-inch rounds, removing any visible seeds as you work.
3. Combine the sliced kumquats, 1 ½ cups sugar, and ½ cup water in a heavy-bottomed saucepan.
4. Add 2 whole star anise pods to the mixture.
5. Bring the mixture to a boil over medium-high heat, stirring constantly until sugar dissolves completely.
6. Reduce heat to maintain a gentle simmer at 200°F.
7. Cook for 45-50 minutes, stirring occasionally to prevent sticking.
8. Test for doneness by placing a small spoonful on a chilled plate – it should wrinkle when pushed with your finger.
9. Remove the star anise pods using tongs.
10. Skim off any foam that has risen to the surface with a spoon.
11. Ladle the hot marmalade into sterilized jars, leaving ¼-inch headspace.
12. Process in a water bath canner for 10 minutes if preserving, or cool completely before refrigerating. Zesty and jewel-like, this marmalade achieves a perfect balance between the kumquat’s natural tartness and the sugar’s sweetness, with the star anise adding sophisticated depth. The resulting texture is beautifully translucent with tender citrus slices suspended in a glossy syrup, making it exceptional when paired with creamy brie or swirled into yogurt for an elegant breakfast treat.
Kumquat Citrus Medley Jam
Glistening like miniature suns, kumquats offer their unique sweet-tart magic in this sophisticated preserve that captures the essence of citrus season. Their edible skins provide delightful texture while blending beautifully with complementary citrus notes. This vibrant jam transforms morning toast into something truly extraordinary.
Ingredients
Kumquats – 1 pound
Sugar – 1 ½ cups
Lemon juice – 2 tablespoons
Water – ½ cup
Instructions
1. Wash the kumquats thoroughly under cold running water and pat them completely dry with paper towels.
2. Slice each kumquat into thin rounds approximately ⅛-inch thick, removing any visible seeds as you work.
3. Combine the sliced kumquats, sugar, lemon juice, and water in a heavy-bottomed 3-quart saucepan.
4. Let the mixture rest at room temperature for 30 minutes to allow the sugar to draw out the natural juices from the fruit.
5. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally with a wooden spoon.
6. Reduce the heat to low and maintain a steady simmer for 25-30 minutes, stirring every 5 minutes to prevent sticking.
7. Test for doneness by placing a small spoonful of jam on a chilled plate – it should wrinkle when pushed with your finger.
8. Remove the saucepan from heat and skim off any foam that has formed on the surface using a slotted spoon.
9. Carefully ladle the hot jam into sterilized 8-ounce jars, leaving ¼-inch headspace at the top of each jar.
10. Process the filled jars in a boiling water bath for 10 minutes to ensure proper sealing and preservation.
Zesty and vibrant, this jam boasts a delightful balance of sweet and tart with the unique texture of tender kumquat skins. Spread it over warm scones with clotted cream, or use it to glaze roasted chicken for an unexpected citrus twist. The jewel-like appearance makes it particularly beautiful when served alongside a cheese board with aged cheddar and crackers.
Zesty Kumquat Mint Jelly
Yet another jewel in the autumn preserving repertoire, this vibrant jelly transforms the humble kumquat into an exquisite spread that balances citrusy brightness with herbal freshness. Your morning toast will never be the same once you’ve experienced the sophisticated interplay of tart kumquats and cooling mint suspended in a shimmering ruby preserve. This elegant condiment elevates everything from cheese boards to roasted meats with its complex flavor profile.
Ingredients
Kumquats – 2 cups
Sugar – 2 cups
Fresh mint – ½ cup
Lemon juice – 2 tbsp
Pectin – 1 packet
Instructions
1. Wash 2 cups of kumquats thoroughly under cold running water.
2. Slice each kumquat into thin rounds, approximately ⅛-inch thick, removing any visible seeds as you work.
3. Combine sliced kumquats and 2 cups of sugar in a heavy-bottomed saucepan, stirring until the fruit is evenly coated.
4. Let the mixture macerate at room temperature for exactly 30 minutes to draw out the natural juices.
5. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally with a wooden spoon.
6. Chop ½ cup of fresh mint leaves finely, reserving a few whole sprigs for garnish if desired.
7. Add the chopped mint to the simmering kumquat mixture, stirring to incorporate evenly.
8. Continue simmering for 15 minutes, until the kumquat slices have softened and become slightly translucent.
9. Stir in 2 tablespoons of lemon juice and 1 packet of pectin, ensuring no lumps remain in the mixture.
10. Increase heat to medium-high and bring the jelly to a rolling boil that cannot be stirred down, maintaining this temperature for exactly 1 minute.
11. Remove from heat and skim off any foam that has formed on the surface using a slotted spoon.
12. Carefully ladle the hot jelly into sterilized jars, leaving ¼-inch headspace at the top of each container.
13. Process the filled jars in a boiling water bath for 10 minutes to ensure proper sealing and preservation.
14. Remove jars from the water bath and let them cool completely on a wire rack, undisturbed for 12 hours.
A shimmering ruby preserve with suspended citrus slices, this jelly offers a delightful textural contrast between the tender kumquat pieces and the smooth, gel-like base. The bright acidity of the kumquats plays beautifully against the subtle cooling notes of mint, creating a sophisticated flavor profile that transcends ordinary fruit spreads. Consider serving it alongside sharp cheeses, as a glaze for roasted poultry, or simply spread thickly on warm biscuits for an unexpected breakfast treat.
Kumquat and Blood Orange Harmony Jam
Glowing like stained glass in morning light, this exquisite preserve captures the vibrant essence of winter citrus at its peak. Kumquat and Blood Orange Harmony Jam transforms these seasonal gems into a jewel-toned spread that elevates everything from morning toast to evening cheese boards. The delicate balance of sweet and tart creates a symphony of flavors that will brighten even the coldest winter day.
Ingredients
Kumquats – 2 cups
Blood oranges – 3 large
Sugar – 2 cups
Lemon juice – 2 tbsp
Instructions
1. Wash 2 cups of kumquats thoroughly under cold running water.
2. Slice kumquats into thin rounds, approximately ⅛-inch thick, removing any visible seeds as you work.
3. Zest 3 large blood oranges using a microplane, being careful to avoid the bitter white pith.
4. Juice the zested blood oranges until you have 1 cup of fresh juice.
5. Combine sliced kumquats, blood orange zest, blood orange juice, 2 cups of sugar, and 2 tablespoons of lemon juice in a heavy-bottomed saucepan.
6. Let the mixture sit undisturbed for 30 minutes to allow the sugar to dissolve and draw out natural pectin from the citrus.
7. Place the saucepan over medium-high heat and bring the mixture to a rolling boil, stirring occasionally with a wooden spoon.
8. Reduce heat to maintain a gentle simmer and cook for 25-30 minutes, skimming off any foam that rises to the surface with a slotted spoon.
9. Test for doneness by placing a small spoonful on a chilled plate – when the jam wrinkles when pushed with your finger, it has reached the set point.
10. Remove the jam from heat and let it rest for 5 minutes to allow fruit to distribute evenly throughout the preserve.
11. Carefully ladle the hot jam into sterilized 8-ounce jars, leaving ¼-inch headspace at the top.
12. Wipe the jar rims clean with a damp cloth before sealing with sterilized lids and bands.
13. Process the filled jars in a boiling water bath for 10 minutes to ensure proper preservation.
14. Remove jars from the water bath and let them cool completely on a towel-lined counter for 12 hours.
Your finished jam should have a beautiful ruby-red hue with translucent citrus slices suspended throughout. Yielded from this careful process, the preserve offers a delightful contrast between the bitter-sweet kumquat skins and the vibrant blood orange notes. You’ll find this jewel-toned jam particularly stunning when served alongside creamy goat cheese or as a glaze for roasted poultry.
Conclusion
These 32 kumquat jelly jam recipes truly showcase how versatile this little fruit can be! We hope you feel inspired to try making your own batch—whether you prefer classic sweet spreads or something more adventurous. Don’t forget to leave a comment with your favorite recipe and share this roundup on Pinterest so other home cooks can discover these delicious ideas too.
