Making Kumquat Jam: Fruit & Sugar only (no pectin added). 

and don't forget it tastes good too!

Thank you! It is!

I don't make jelly. We actually eat not so mch sweet in our household. I cook kumquad jam as it is my husband's favorite, and I love quince jam. I make a batch of each once a year, or once every other year, and it is plenty for us and for giving away as presents to friends🙂

You are welcome!

I guess seeds are a blessing in disguise of a curse! So much more work to get them out, but then they are COATED with pectin!

I do not pre-boil kumquats - the jam has a little bit of bitter taste which me, my family and friends do not mind and even appreciate. Bitter taste is one of essencial and nessesary tastes to include in one's diet. It helps the liver and the whole digestive system, and is often lacking in Western diets. Eating a bit orange peel raw after a meal, for example, helps digest that meal, especially if it is high in fats, Chinese digestive herbal medicines include bitter orange peel in their formulas. Taste raw kumquat fruit - if you are ok with eating it whole, with the skin - you'll be ok with the jam cooked without fruit being boiled first and that water being discarded.

@@AuthenticGardening Thank you for you

You can use fruit pectin to thicken the jam. It sells in little packs, powder. With pectin as thickener, you can add as little sugar as you want. Sugar is also a preservative. So make sure you sterilize your jars well, and add HOT jam to the jars at the end

Min 2:23 confused me

Sorry for the confusion. I cover seeds with water in a separate smaller pot, bring to boil, stirr and simmer for 1-2 mins till the solution becomes thick, then drain off the solution into the pot with the cut-up fruit. Then add water again, cover the seeds, boil, simmer, drain off into the fruit. Then again for the 3d time and sometimes one more - 4th time. The reason is - I want all the pectin extracted from seeds, but you do not want it to become too watery at the end, so you measure how many times you boil off the seeds by how thick is the solution (3 or 4 times is enough). At the end there should be very little slime left on the seeds, while the amount of pectin solution in the pot with fruit is just enough to cover or almost cover the fruit. Hope this clarifyes it

Very cool! I learned a lot. I only have 1 tree also but it's still very small. It has a lot of fruit too.

"Pectin is a type of structural fiber found in the primary cell wall and intracellular layer of plant cells mainly in fruits, such as apples, oranges, lemons, and so on. Citrus fruit contains 0.5%-3.5% pectin which is largely present in peel portion of the fruit." www.sciencedirect.com/topics/neuroscience/pectin#:~:text=Pectin%20is%20a%20type%20of,peel%20portion%20of%20the%20fruit.

Although they say all citrus fruits have pectin, kumquats, in my experience, are pectin champions! You can literally see the slime around seeds - that's why I extract it from seeds... Another fruit that is "full of it" is quince - quince seeds are wrapped in a gello-like layer of pectin. Yummmm!!!!!

In step 6, adding sugar and cooking till pectin cogeals, you don't want to have high flames. The kumquat mass with sugar is thick, you don't want to burn it at the bottom, so cook on medium to low, stirring often. I don't remember how much time it takes for the pectin to congeal. Checking frequently is a good practice, pulling out a drop onto a cold plate. And as I said, watch for the color to turn darker orange when it's done.

Adding lemons and/or oranges sounds like a good idea.

Bland? It's citrus! You can add cardamon or cinnamon. too.As for "tart" - I said in the video that I like it tart. One can always add sugar to their liking.