Kumquats and Orange Jam

by Editorial Staff

Summary

Prep Time	1 hr
Cook Time	15 mins
Total Time	14 hrs 15 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

600 g kumquat (s), fresh
600 g suar
1 sachet gelling powder, 40 g
400 g orane (pulp that is left over after pressin)
600 g orane juice, freshly squeezed

Instructions

Wash fresh kumquats clean and twist off the stem end. Cut across the kumquats, twist off and remove the seeds. Chop the halved kumquats and place in a pan. Add the sugar and the gelling agent and mix well. Let stand in a cool place overnight.
The oranges (approx. 1.5 kg oranges make up the indicated pulp and juice). Halve and squeeze the oranges. Add the pulp from the squeezing and the juice to the kumquats. Mix everything well again and let stand for another hour. Bring to the boil slowly and stir well (risk of scorching!) And bring to the boil to the point of gelation. Pour into hot rinsed glasses, turn upside down for 10 minutes and then let cool down.
The jam tastes delicious on home-baked bread or plaited butter.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.