This Vanilla Kumquat Jam Recipe is great as a spread, dessert topping or condiment. This easy compote style jelly will add bright, citrus flavor to any dish!
I love the citrus and vanilla combination. This Kumquat Jam can be made super thick to dollop on top of desserts, spreadable to use as a condiment or thinner to use as more of a syrup.
So I have a shameful little secret. I throw away a lot of produce. I know, cringe. I hate to do it but I just can’t seem to eat it all before it turns, especially organic produce.
There are three main reasons produce rots and spoils:
– Ethylene Gas: Fruits and vegetables give off ethylene gas. Exposing produce to ethylene gas speeds up the ripening process, causing it to over ripen and go bad.
– Improper Airflow: When produce rests against the walls of containers, bags or crispers, moisture can build up and cause rotting.
– Uncontrolled Humidity: Fruits and vegetables require the perfect balance of humidity to keep them crisp and prevent wilting. To make things more difficult, different kinds of produce require different humidity levels.
That is why I am so excited about the new OXO GreenSaver Produce Keeper. It is a system that contains activated carbon filters to trap and absorb ethylene gas to keep produce fresh for longer. The lifted basket promotes airflow and the vent is adjustable to maintain the correct humidity.
Plus they keep my refrigerator looking nice and neat.
Melissa’s Produce sent me some gorgeous kumquats and kale sprouts to try out in my OXO GreenSaver. I already knew that I loved kumquats. But the kale sprouts, those are my new favorite leafy green!
I transferred some kumquats and kale sprouts to the GreenSaver containers and also left some in the original packaging for a comparison. Then I placed them all in my refrigerator and forgot about them for almost 2 weeks! Hey, there is a reason I end up throwing away produce.
After all that time the produce in the GreenSavers was in much better shape than the produce in the original packaging. I used all of the produce in the GreenSaver while I had to pick through the other fruit and veggies.
I sauteed the kale sprouts with some butter and mushrooms. Yum!
And I made this super simple Kumquat Jam with the fresh kumquats.
I ain’t gonna lie. Kumquats are super tedious to deseed. But trust me, they are worth the effort!
This jam recipe is just 5 ingredients: Kumquats, Orange Juice, Water, Sugar and Vanilla Paste.
Cook it on the stove top to your desired consistency then enjoy!
I made a thick version to dollop on top of my Mom’s famous Lemon Cheesecake.
The bright citrus flavor with a hint of vanilla will go perfectly with most desserts. And the color . . . that gorgeous orange color.
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- 16 ounces Kumquats - seeds removed * sliced or chopped
- 1/2 Cup Freshly Squeezed Orange Juice about 1 orange
- 1/2 Cup Filtered Water
- 1 Cup Sugar
- 1 teaspoon Vanilla Paste
- Combine kumquats, oj, water and sugar in a 3qt pot.
- Heat over medium for 7-8 minutes or until mixture begins to boil.
- Reduce heat to medium/low. Continue to lightly simmer while stirring frequently for 35 minutes**. (stir almost continuously the last 10 minutes)
- Jam will be thick and coat the back of a spoon when done.
- Remove from heat and stir in vanilla paste.
- Transfer to clean airtight container.
- Serve warm or cold.
- Refrigerate and use within 1 week.
*Sliced kumquats will produce a jam with a bit of chew. For traditional consistency, finely chop kumquats.
**35 minutes will result in a thick compote. Approximately 30 minutes for spreadable jam. And approximately 25 for a syrupy sauce.
Recipe yields 1½ Cups Kumquat Jam.
I received an OXO GreenSaver Produce Keeper and Melissa’s Produce in exchange for a review. As always all opinions are my own.1