Kumquat jam

Overview

How to cook Kumquat jam at home

Have materials ready.
Soak the kumquats in water with light salt water for 30 minutes, then clean and dry them.
Cut in half along the waist.
Pick out the seeds with the tip of the handle of a stainless steel eating spoon.
Cut into thin strips.
Add it to the pot together with rock sugar, and pour in about 400ml of water (just enough to cover the kumquats).
After boiling water in a separate pot, rinse the jam jar with cold water and boil it for 5 minutes to sterilize. Take it out and pour it out to drain the water.
Bring to a boil over high heat, then turn to medium-low heat and simmer for about 30 minutes until thickened, stirring constantly to prevent sticking to the pan and scorching the bottom.
Cook until the kumquat peel becomes a little transparent and the amount is obviously reduced. Cook until the jam is thick. Pour into cooked jam bottles while hot, invert for 30 minutes and then refrigerate.