Kumquat jam
Overview
Kumquats are also known as kumquats. 80% of the vitamin C is concentrated in the peel, up to 200 mg per 100 grams. In addition to regulating qi, relieving depression, resolving phlegm, quenching thirst, digesting food, and sobering up, kumquat can also enhance the body's ability to resist colds, prevent and treat colds, and reduce blood lipids. In addition to being eaten fresh, kumquats can also be made into tea, and can also be processed into kumquat cakes and jams. The preparation of kumquat jam is very simple. In addition to spreading on bread, you can also drink it with water.
Tags
Ingredients
Steps
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Soak the kumquats in salt water for half an hour, scrub the surface clean, and drain the water.
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Cut open and remove seeds.
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Add the seeded kumquats to the sugar, mix well and marinate for 2 hours (I made them the night before and put them in the refrigerator).
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Boil the pickled kumquats over low heat for 10 minutes. Turn off the heat when the kumquats are soft.
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Once warm, pour into a food processor and puree.
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Pour the pureed fruit back into the pot, add rock sugar and continue to cook.
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Simmer over low heat until the jam sticks to the spoon and falls slowly, then turn off the heat (use a shovel or spoon to stir constantly during the cooking process to avoid sticking to the pot).
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Put the cooked jam into a bottle while it is still hot (boil the bottle and lid in water for 5 minutes to sterilize, and then dry the water), turn the lid upside down, let it cool completely, then store it in the refrigerator.
