Cumquat Jam

    2 hours 50 minutes

    More so a marmalade, as you have those lovely, sticky rind pieces that fold themselves across your hot buttered toast. It takes time to slice the cumquats as they're small, ensure you have a few spare hours! You don't want the seeds in the jam, so using a food processor is a no-no. The extra seeds will be used to help set the jam, in a separate bag.


    New South Wales, Australia
    668 people made this

    Makes: 45 300g jars

    • 1kg Cumquats, washed
    • 1kg white sugar
    • 1 litre water

    Preparation:1hour30min  ›  Cook:1hour20min  ›  Ready in:2hours50min 

    1. Slice cumquats as thin as possible and place in a large saucepan, keeping the seeds aside. Place a small plate in the freezer.
    2. Use a chux or muslin cloth to wrap up all the seeds and tie with kitchen string to make a bundle, leaving one length of string quite long. Place the small bag into the pan, using the string to tie onto the handle outside the pot, so it's easy to pull out later.
    3. Add the water and bring to a rapid simmer. Simmer, covered, until rind is soft. Depending on how thick the cumquat skin is, and how thin you've cut it, this takes anywhere between 25- 50 minutes. Just check regularly after the 25 minute mark - if it's still got a bit of bite, leave for another 10 minutes and then check again.
    4. Once rind is soft, remove the chux/muslin bag, squeeze out the excess juice (careful: hot!) and discard. Add the sugar and stir to dissolve. Bring to the boil and simmer for 30 minutes.
    5. To test if jam is ready, grab the plate from the freezer, drop a teaspoon of jam on it, stick it back in the freezer and wait one minute. Remove plate from the freezer and drag your finger through the jam. If it wrinkles, it's ready to jar. If it doesn't, simmer jam for another 5-10 minutes, and repeat the process.
    6. Once your jam wrinkles, it's ready to be poured into jars. Remove jam from the heat and let it settle for 5 minutes. Using a clean spoon, remove and discard the scum that collects around the edges of the pan.
    7. Carefully spoon or pour (through a funnel) hot jam into the glass jars. Lid them and let cool!


    Pour hot jam into sterilised jars. Sterilise jars by placing them on a tray and leave in a 100 degree C oven for 20 minutes. This jam will last in a cool, dark place for 12 months, refrigerate after opening.

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    Reviews in English (17)


    What a wonderful recipe. I bought some cumquats at the markets to make this marmalade and it was so delicious I have now bought a cumquat tree. Slicing the cumquats is very time consuming but I think the finished result is worth every minute/hour. Thanks for a great recipe.  -  27 Oct 2010


    I made this on a lazy Sunday afternoon! Fantastic! I must admit I cut the cumquat in half to get the seeds and then put them through my bar mix so they turned out fabulous. Great, easy to follow recipe and the end result was yumoo  -  19 May 2012


    Absolutely delicious. Our young tree only provided 600g of fruit and the recipe was very easy to adapt to suit. Will save this recipe for next year when hopefully we have more fruit.  -  18 Jan 2011