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Russian Kumquat Jam with Chinese Spices Recipe

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4 from 34 reviews

  • Author: Ava
  • Total Time: 1 hour 30 minutes
  • Yield: Approximately 2 jars (about 1 litre total)

Description

This Russian kumquat jam infused with Chinese spices is a delightful fusion of tart citrus and warm aromatic flavors. Featuring kumquats and lemons simmered with cloves, star anise, and allspice, this jam offers a unique sweet-spicy profile perfect for spreading on toast or pairing with cheese. The addition of citrus seeds and optional liquor enhances the jam’s natural pectin and depth of flavor, resulting in a luscious, thickened preserve.

Ingredients

Citrus Fruits

  • 500 g kumquats (washed, seeded and cut into slices, seeds kept)
  • 2 lemons (washed, seeded and cut into slices, seeds kept)

Spices

  • 2 whole cloves
  • 1 whole star anise
  • 1 allspice berry (whole)

Others

  • 1 litre water + 1 litre water
  • 500 g sugar
  • 1 teaspoon vodka, Grand Marnier, or Triple Sec (optional)

Instructions

  1. Sterilize jars – Begin by sterilizing two 500ml jars to ensure they are clean and safe for canning. Prepare a hot water bath to use later for processing the filled jars.
  2. Simmer citrus slices – Place the sliced kumquats and lemons in a large non-reactive pot. Cover with 1 litre of cold water and bring to a boil. Reduce heat, cover, and simmer for about 5 minutes until the slices become translucent. Drain the citrus and discard the water.
  3. Add spices and sugar – Return the citrus slices to the pot. Tie the whole cloves, star anise, allspice berry, and the reserved citrus seeds into a piece of cheesecloth to create a spice pouch. Add this pouch to the pot. Pour in 1 litre of water and add the sugar. Cover and bring to a boil.
  4. Cook the jam – Simmer the mixture over medium heat for 30 to 45 minutes, stirring occasionally to prevent sticking and ensure the sugar dissolves completely.
  5. Extract natural pectin – Remove the spice and seed pouch. When cool enough to handle, squeeze the pouch gently with your hands or the back of a wooden spoon over the jam to release the natural pectin from the citrus seeds, aiding in thickening.
  6. Continue cooking – Return the pouch if desired or remove completely, and cook the jam further for an additional 15 minutes until it reaches your desired thickness.
  7. Add liquor and jar – Remove the pot from heat. Stir in the optional vodka, Grand Marnier, or Triple Sec to enhance flavor. Ladle the jam carefully into the sterilized jars.
  8. Seal and process – Seal the jars with two finger seals, then process them in the hot water bath for 10 minutes to preserve the jam safely.

Notes

  • Keeping the citrus seeds in a cheesecloth pouch is essential as they release natural pectin, which helps thicken the jam without additional additives.
  • The optional liquor such as vodka or Grand Marnier adds complexity and depth but can be omitted for a non-alcoholic version.
  • Slicing kumquats gives a softer texture, while leaving them whole will produce chunkier jam.
  • Ensure to use a non-reactive pot (like stainless steel or enamel) to prevent any metallic taste during cooking.
  • Use sterilized jars and proper canning procedures to store the jam safely for long periods.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Jam
  • Method: Stovetop
  • Cuisine: Russian-Chinese Fusion

Find it online: https://quickandsweetrecipes.com/russian-kumquat-jam-with-chinese-spices-recipe/