Jalapeno Kumquat Jam is spicy-sweet, unique, and surprisingly versatile. Made with kumquats, jalapeno, and habanero peppers, this jam is perfect for pairing with cheese, crackers, or even as a condiment for grilled cheese sandwiches. It's a delightful combination of sweet, salty, and spicy flavors that will elevate your culinary creations.
Ingredients
kumquats1lb
water5cups
medium habanero pepper, stemmed, seeded and minced1
sugar (regular white cane sugar)3 1/2cups
Nutrition (per serving)
Calories
114.5kcal (5.73%)
Protein
0.1g (0.24%)
Carbs
29.8g (10.83%)
Sugars
28.4g (56.9%)
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
How to make Jalapeno Kumquat Jam
- Step 1
Slice kumquats cross-wise into rings, popping out and reserving seeds as you go.
- Step 2
Place seeds in a tea ball or cheesecloth bundle.
- Step 3
Add kumquats, water, seeds, and minced habanero to a medium stockpot.
- Step 4
Bring to a boil over high heat, reduce heat to medium and boil, uncovered, for 15 minutes.
- Step 5
Transfer to a heat-safe bowl, cover, and refrigerate overnight.
- Step 6
Remove and discard seeds. Return fruit mixture to the preserving pot.
- Step 7
Bring to a boil over high heat. Add sugar, stirring until dissolved.
- Step 8
Return to a boil and continue to boil over high heat, stirring only as necessary to prevent sticking, until marmalade reaches the set point, about 15–20 minutes.
- Step 9
Ladle hot marmalade into hot jars to ¼-inch head space. Wipe rims, affix lids, and process in a boiling water bath for 10 minutes.
- Step 10
Once jars are out of the water bath and have cooled for approximately 30 minutes (still very warm to the touch), turn upside down and shake gently to distribute kumquat peel evenly through the jelly.
- Step 11
Return jars to upright position and allow to cool undisturbed overnight.
Nutrition (per serving)
Nutrition (per serving)
Calories
114.5kcal (5.73%)
Protein
0.1g (0.24%)
Carbs
29.8g (10.83%)
Sugars
28.4g (56.9%)
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure you remove all seeds from the kumquats to avoid bitterness in the jam.
Use a candy thermometer to check the set point of the marmalade for perfect consistency.
For a milder jam, reduce the amount of habanero or substitute with a less spicy pepper.
Sterilize jars properly before canning to ensure the jam stays fresh longer.
Pair this jam with sharp cheddar or creamy Brie for an amazing flavor combination.
FAQS
What is a kumquat?
A kumquat is a small citrus fruit that resembles a baby orange or tangerine. It has a sweet rind and a tart interior, and it can be eaten whole.
Can I use a different type of pepper?
Yes, you can substitute the habanero with a milder pepper like a jalapeno if you prefer less heat.
How do I know when the marmalade has reached the set point?
You can use a candy thermometer to check for a temperature of 220°F, or use the plate test by placing a small amount of marmalade on a chilled plate and checking if it gels.
How long does the jam last?
If properly canned and stored in a cool, dark place, the jam can last up to a year. Once opened, refrigerate and consume within a few weeks.
Can I skip the overnight refrigeration step?
The overnight refrigeration helps enhance the flavors and allows the pectin to develop. Skipping this step may affect the final texture and taste.
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Shea Goldstein
(@dixiechikcooks)
A Southern Belle Who's Thinking About What's For Dinner While Eating Lunch A Southern Belle Who's Thinking About What's For Dinner While Eating Lunch...
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