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Kumquat and Star Anise Jam Recipe

Prep Time9 hours
Cook Time1 hour
Course: Appetizer, Side Dish, Snack
Servings: 4 Cups

Ingredients

  • 2.2 lb Kumquats (1 Kg, about 7 cups chopped)
  • 3 Star Anise (plus 1 additional star anise per jar for decoration - optional)
  • 5 Cups Sugar (or raw sugar)
  • 5 Cups Water
  • Juice from 1/2 a Lemon

Instructions

  • Wash the kumquats.
  • Chop the kumquats into small pieces. I do this by slicing them in half, then quarters. You can stop here if you would like a chunkier style jam, but I prefer to then go on to slice the quarters into smaller pieces. Smaller kumquat pieces will also help speed up the cooking time. During this time, remove the seeds as you go, keeping them to one side.
  • Place all the chopped kumquat pieces directly into the pot you’ll be using to cook them. Add the water and then cover with a lid and leave on the kitchen bench overnight.
  • Kumquat seeds are still needed for this recipe, they contain a large portion of pectin and this will set your jam. Once all the seeds have been gathered, wrap them in cheesecloth or muslin. Then place them in the pot of kumquats overnight.
  • The next day, add the lemon juice to the kumquat pot, set the kumquats on the stove on high heat, and bring to the a boil before turning down to a simmer. Cook the kumquats for 30-45 minutes or until they are soft. If there are any hard pieces of fruit, they’ll stay that way so make sure the fruit is soft or cooked to your preferred texture before moving to the next step.
  • Add the sugar, stirring to dissolve. Once the sugar is dissolved, turn the heat up to bring the jam to a boil. Continue to boil the jam, uncovered, on high for around 30-45 minutes until setting point is reached. Stir jam occasionally to make sure the bottom doesn’t stick. The jam will have reduced and become a glossy texture and reduced by about 1/3. See tips below for checking setting point.
  • Prepare your sterilized jars.
  • Pour hot jam into the prepared hot jars and top with star anise for decoration. Wipe the rims clean and pop the lids on.
  • Once opened, kumquat jam can be stored in the refrigerator for 2 months. Properly sealed jars will store on the shelf for 12 months.