This easy & delicious cumquat jam recipe is really quick to make unlike some that can be tricky, fiddly and take a lot of time.
In this recipe there is no de-seeding cumquats involved (& no pectin)! Enjoy it spread on homemade toast bread, 3 ingredient scones or simple sourdough discard pancakes.
Love this recipe, thank you Claire! It worked a treat when I made it last year for the first time and by now it is a firm staple of my kitchen repertoire :). Now I just have to get myself a cumquat tree for the garden, that would be dreamy. Homemade jam is just the best, isn't it. Especially on homemade bread!
Katrine
Quick look at Cumquat Jam
- ⏲️ Ready in 50 minutes.
- 🛒 Ingredients: Just 4 (including water)!
- 🍽️ Makes: Adjustable depending how many cumquats you have.
- 🧑🍳 Difficulty: Easy.
- 🗃️ Make ahead: Keeps for up to 2 years.
The first time I made this, my grandmother rang me after sampling her jar to tell me it was the best cumquat jam she’d ever had (& she was a tough judge - it was her very favourite jam after rosella).
Why This Cumquat Jam Recipe
- No de-pipping! I reject any recipe that involves taking the pips out of the tiny little fruit. It's way too fiddly!
- It's quick - The most work is preparing the fruit and even then, you just have to quarter them. Ready in under an hour.
- It's delicious - As judged by my Grandma the most critical food tester there ever was.
- It's beautiful - This jam is a beautiful vibrant orange unlike some recipes that turn a bit more of a burnt orange colour. According to my Grandma it's the prettiest she's seen.
Jump to:
Ingredients in Cumquat Jam
To make cumquat jam, you will need:
- Cumquats – They’re super easy to grow and do well in pots. Cumquats are ripe & ready to pick when they turn bright orange (they start out green). Pick a few extra to make melting moments sandwiched with cumquat icing.
- Lemon juice – Fresh is best but out of a bottle will work just as well as you've got the cumquat pips.
- Sugar – We use raw sugar. Caster sugar or just regular white sugar will work. You can very the amount of sugar depending on how sweet you like your jam.
Pro Tip
You can always add more sugar, but you can’t take it out — taste your jam first, then add a little at a time if needed.
How To Make Cumquat Jam
Step 1: Measure out all the ingredients. Step 2: Wash the cumquats well in a tub of water then drain.
Step 3: Cut them into quarters with a sharp knife. Step 4: Place the cumquats in something big enough to hold them & the water. Add the water, cover & soak overnight.
Step 5: Pour the water and cumquats along with the lemon juice into a saucepan. Step 6: Bring to a boil then reduce to a simmer for 20-30 minutes or until the cumquat skins are soft.
Step 7: Add the sugar to the saucepan. Step 8: Stir through the sugar over medium heat until it has dissolved.
Step 9: Bring to a gentle boil and let it roll for 20 minutes watching carefully to make sure it doesn't boil over. Step 10: Sterilise the jars for the jam.
Step 11: Check if the jam has reached setting point by spooning a small blob onto a small chilled plate. Step 12: If it's ready, it will stay separated when you run your finger through it.
Step 13: Turn the heat off and remove the pips if desired. Step 14: Using a funnel, pour the hot cumquat jam into the sterilised jars.
Step 15: Carefully put the lids on the jars and tighten them. Step 16: Turn the jars upside down to cool. This helps create a good seal on the jars (the lid will 'pop' in).
Serving Suggestions
Honestly we could probably eat this with a spoon but if you want to be a bit more civilised you could:
- Spread it on a warm slice of Coconut Loaf Cake or Honey & Sea Salt Challah Loaf.
- Use it to sandwich Maple Butter Shortbread Biscuits together to make a shortbread sandwich.
- Whip it through Easy Buttercream Frosting and spread it on Easy Delicious Vanilla Cupcakes.
Recipe FAQs
If you’re planning on keeping your cumquat jam at room temperature for a period of time or really even if you want to keep it in the fridge it’s recommended you sterilise your jars to kill any bacteria that might be lurking.
There are a few methods out there but here's how to easily sterilise glass jars without using an oven.
No, jam needs to be jarred when it is hot hot hot and have the lid put on right away. The heat stops any bacteria from getting in and creates a seal in the jar.
If you’re going to be making jam more than a couple of times, I recommend getting some jam-making tools.
I have a little stainless steel funnel, a jar-holder (they’re like camp tongs with a rubber end on them) and another similar thing that holds the jar while you screw the lid on so you don’t burn your fingers.
For best results, flip the jam jars onto their lids while they cool which helps create a seal.
I like this jam because I don’t have to remove the seeds but if you do want to, make sure you keep them, wrap them up in a little bit of muslin cloth and then put them in the pot with the fruit while it cooks.
The seeds contain pectin and that is what helps the jam to set.
I personally have only used the one type of sugar for this recipe but others have successfully made it using other sugars.
Keep in mind different types of sugar have been processed differently so may take longer to cook or may brown more quickly.
Even if you use white sugar, it will brown when it gets to a certain temperature.
Different sugars also vary in sweetness.
Using an unrefined sugar like rapadura will result in a slightly more tart jam.
I've never seen cumquats in grocery stores (or supermarkets) here in Queensland, Australia but don't write off the recipe just because of that.
They're actually really easy to grow.
Even in a small space, you can grow cumquats in a little pot. A small tree will produce enough fruit to make a decent batch of cumquat jam every year.
You don't need a lot of cumquats to make jam - the recipe can be scaled down if you don't have enough.
Enjoy!
p.s. If you’re using old jars, I have a little tutorial for how to remove the labels without ruining your fingernails (you’ll also get a bonus tutorial for making pretty labels in less than 5 minutes without having to buy anything).
Recipe
Cumquat jam
Ingredients
- 1 kg cumquats
- 5 cups water
- 2 tablespoon lemon juice
- 5 cups raw sugar
Instructions
- Wash the cumquats and cut them into quarters.
- Place in a bowl, add the water and cover the bowl then set aside over night.
- Pour the water and cumquats into a large saucepan, stir in the lemon juice and bring it to a boil.
- Reduce the heat to a simmer for 30 minutes or until the cumquats are soft.
- Add the sugar and stir until the sugar dissolves then bring to a boil and continue to cook on high, uncovered and without stirring for 20 minutes or until the jam has reached setting point.
- To test if it's ready, place a small plate in the fridge. Spoon a little jam onto the plate and put it back in the fridge for a few minutes.
- Run your finger through the middle and if the jam stays separated then it is set.
- When the jam is ready take it off the heat for 5 minutes and carefully scoop out any pips you can see.
- Divide between sterilised jars and seal them up.
Mariana Goodwin says
I was so excited with this recipe. I've had cumquats for a while and never new what to do with then. Since I'm just a beginner in jamming, I followed the recipe head to toe, and it tasted delicious so far and was going great. But the last 20 min on high for 20 min was enough to burn my jam and stick it all to my pot. Very sad :( Luckly I have more cumquats in my backyard and will try again with a different cooking approach.
Claire says
Oh no Mariana how disappointing I'm sorry. You have to keep a very close eye on it as every stove and pot is a bit different. I hope the second batch is just right.
Teresa says
I just can't believe how much sugar people add to kumquat jams!!!!!!!!!!
I do jams every year using my own version. And I don't weight anything, just use my senses and cool judgment. I cut my load to remove the seeds and sprinkle the whole lot with sugar to drain off excess juice. I might do the same with a grapefruit or orange. The next day I put everything into the food processor to mince.
Also I grate a few sweet pears or apples with some ginger and put into the micro oven for a few minutes. Then I simmer the whole lot for about 30 minutes, add some spices if I fancy, few tablespoons of sugar ( to taste!) and put into sterilised jars. All DonE!
Claire says
That sounds wonderful Teresa. Love the addition of the apples!
keren says
Have tried many cumquat recipes but THIS one is just wonderful so easy to prepare with great results, love it, great texture. Will be making this again and am sharing the recipe with friends who had given up making the jam due to the tedious job of cutting the peel finely. Thank you
Claire says
So glad you like it Keren!
Pam says
Easy recipe and turned out just wonderful. I threw a vanilla bean in when boiling the fruit just to mKe it a bit more interesting. Thank you
Claire says
Great idea Pam!
Pam says
i love my cumquat jam but the pips in the slicing preparation ! How do you find it with the pips in amongst the jam?
Claire says
Hi Pam. I do a bit of a scrape before I jar it and get rid of all the ones that are easy to get up but it doesn't seem to be a big deal. When you're spreading it you only get a couple and they're easy to scrape off. Much easier than taking out all the pips at the start!
Erin says
Hi Claire,
Thanks for a great recipe! Would it work with regular sugar instead of coconut sugar? We bought some for a different recipe but like yours lots better! Not having to remove the pips and slice the cumquats is so awesome!
Thanks! Erin
Claire says
Hi Erin. Yes indeed. I actually prefer it with raw sugar. Enjoy!
Lydia says
Just picked about 2kg of cumquats from a friends tree and was a bit hesitant to use her recipe after she told me how long (hours!) it took her to remove the pips before boiling the fruit. Hence, I can't wait to try your recipe. And i had such a big belly-laugh when i read about the auto-correct error. LOL!!! And your jam jars have been dressed so beautifully with green and twine :) LOVE!
Claire says
Haha Lydia yep I'm way too lazy to remove all the pips! Happy jamming!
STEPHEN says
Marmalade can only be made (and named Marmalade) with Seville Oranges. everything else must be named Jam
Claire says
So I named it correctly! Thanks Stephen!
Jen says
According to the Collins dictionary....marmalade is jam made from citrus fruits. Anyway, I have made your recipe thank you. Mine is browner. And I cut the fruit into slicers and took out all the seeds. Am just waiting to try some on a piece of bread and butter. Yum yum.
Claire says
Yum Jen. You're much more patient that me removing all the seeds!
Anna says
Hi marmalade/jam debaters. All citrus fruit make marmalade not jam regardless of type. Seville oranges make great tangy marmalade and are highly prized but grapefruit, cumquats, lime all make marmalade too.
Claire says
Thanks Anna!
The Life of Clare says
I think it becomes marmalade when there's skin/zest in it. Jay loves making lime marmalade, so I think it'd be similar to lemon.
Claire says
I'm going to give it a go and see what it's like. Just need the lemons to ripen. There are so many tempting me!
Lorraine @ Not Quite Nigella says
Bahhaaa! That is hilarious about the typo!! One letter makes the world of difference doesn't it! :D
Claire says
It sure does!
My Kitchen Stories says
A delicious looking jam as Guppy says. I love the flavour of cumquats. There is so little time sometimes between feed sleep and loosing it isn't there?
Claire says
There sure is!
Hotly Spiced says
That was a very awkward auto-correct! You must have aged your poor mother. I'm glad Guppy is still alive and kicking. The jam/marmalade looks so gorgeous with the green covers. I think the difference between a jam and a marmalade is that jam uses only fruit but marmalade uses the peel as well xx
Claire says
Haha yes I think I did. Ahh yes that would make sense. Thanks Charlie x
Maureen | Orgasmic Chef says
I was drinking tea like a normal person until I read dead old woman and nearly fainted. Poor Guppy!! I'm glad she liked the jam. I thought it was marmalade if it had the peel in it. That said, I have no idea what the difference is. It sure looks good.
Claire says
Haha nope just deaf! Yeah I think this is a marmalade but I'm going to be a rebel and call it jam.
Jill Fellows says
I think, also, it is marmalade when the skins are included. Not when lumps of fruit are included.
Claire says
Yes I think you might be right Jill
sherry from sherryspickings says
this looks much easier than the time i made cumquat marmalade. it took forever! cos yes i had to take out every pip first. I think the only difference between jam and marmalade is marmalade is made with citrus fruits!
Claire says
Ahh well then I guess this is a marmalade or can I call it a citrus jam? Yes I wasn't keen on taking out the pips!
Chris @ The Café Sucré Farine says
Claire, such a funny story. I think it plays tricks on all of us from time to time. I believe that you are correct in calling this jam as "marmalade" is supposed to be made with citrus. So when you do it with the lemons it will truly be marmalde. I've made a zillion different kinds of marmalade but I don't think I've ever made lemon. It sounds good though.
Claire says
It would be interesting wouldn't it? Might be a bit too zingy?
Pamela says
How much is kg, in cup (1kg of cumquat is how much in cup or quart or?
Claire says
Hi Pamela. That one is a bit tricky to answer. You really need to go by weight not volume as it can vary so much depending on the size of the fruit/juiciness etc.