Ok so I am no expert baker that is for sure but I made Kumquat jam/marmalade and Kumquat and custard scrolls and they were DELICIOUS. My first time making jam and I will be making more for sure! So if I can make it you can defiantly give it a go!
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Video Chapters
0:00 Intro
0:32 Picking Kumquats
0:50 How to prepare Kumquats for jam?
1:07 Cutting Kumquats for Jam
1:18 Using Kumquat seeds as a natural pectin
2:27 Cooking Kumquats for Jam
2:35 Gel test for jam setting
2:53 What to do if jam isn't setting?
3:08 How to sterilise jars for jam
3:16 Adding jam to hot jars
3:31 Sealing lids on jam jars
4:02 Making Kumquat and Custard Scrolls
4:59 Adding custard and jam to scroll dough
5:15 Rolling dough up for scrolls
5:55 Finished kumquat jam ad custard scrolls
6:09 How does Kumquat jam taste?
The jam could be replaced with stewed apples or make a different flavour jam if you do not have Kumquats. If you do have a Kumquat tree you will know how generous they are with fruiting! Mine is still small but produced enough to make x3 jars of this delicious jam! It is so good because it is sweet and tart and full of flavour! I tried to keep this quite a low sugar jam as some recipes call for insane amounts which is not a vibe.
Kumquat Jam Recipe
4 cups chopped Kumquat
5 cups of water
1 cup sugar
1/2 lemon
Wash and chop your Kumquats and keep the seeds as you will need them to use as natural pectin. Place the Kumquats and water in a pot. Get all your seeds and make a little bag from cheesecloth or in a strainer. YOu want the seeds to be submerged in the water but not dispersed throughout as you will be discarding them later. Let the seeds and kumquats sit in the water for 4hrs to release the natural pectin. Remove the seeds and discard. Place a saucer or plate in the freezer to test your jam out at the end. Bring the pot to a simmer for 30mins. Add in the sugar and stir. Bring the pot to boil for 5min. Test your jam by putting droplets onto your frozen plate. They should thicken as you run the end of a spoon through the droplet to check. If it doesn't look like it is set ad some fresh lemon juice, reheat and stir. Test again. I did this a couple times and it started to look set. Spoon hot mixture into hot jars (heat mine in the oven to sterilise and the lids in a bowl of boiling water). Turn the jars upside down to cool and help the lids seal. Refrigerate and enjoy.
Kumquat and Custard Scrolls
2 cups self-raising flour
2 TBSP icing sugar
80 grams of butter
1/2 cup milk
Preheat oven to 200degrees celsius. Mix flour, icing sugar and butter until it forms a breadcrumb texture. Add milk and form a dough. Roll out on a floured bench to a rectangle shape rough 30cm long. Add cooled set custard on top and spoon on your kumquat jam. Mix slightly. Then roll the long side to form a long roll. This is quite tricky but just do your best. Then cut into 8cm pieces and place in a greased oven dish with the cut side down. Spoon on any extra mixture that has fallen out. Bake for 20mins until golden. Allow cooling before removing them so the custard has set again.
You can also brush with extra jam to glaze.
If you are looking for what to make with Kumquats these two recipes are such a treat! I will be trying the kumquat jam on pikelets next!
Have you made jam before?? If so what flavour?
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#jamrecipe #makingjam #kumquats
