Kumquat jam is one of the delicious jam dishes that cannot be absent from the Tet jam tray in every Tet to spring. Each piece of kumquat with its golden color and sour, spicy, sweet and sweet taste, the kumquat always attracts anyone even at the first try. Not to mention, kumquat jam is also a very effective assistant in curing cough in cold weather days.
Recently, netizens are passing on the secret to making kumquat jam very simple with a high success rate from a facebook account called kumquat. Trang Nguyen. If you know how to do it, let’s immediately refer to the recipe for making kumquat jam that is making women stir in recent days.
Ripe yellow kumquats White salt, fine white sugar, apricot salt (can be substituted with granulated salt, sugar, paprika, crushed apricots) Chili Bowl of ice cold water Wok Wax paper or plate
Step 1: Preliminary processing of kumquats
First, you should choose to buy ripe, yellow and beautiful kumquats. Wash kumquats with salt water. Use a knife to cut into 4-5 lines, but remember to leave 2 ends.
Next, you put a pot of water on the stove, add about 2 tablespoons of salt. Boil until the water is just boiling, then drop the kumquats in and blanch the kumquats for 1-2 minutes.
Then, you take out the kumquats and put them in a prepared ice cold water bath.
Wait for the kumquats to cool completely and take them out. Squeeze gently with your hand to remove all the water and kumquat seeds.
Step 2: Marinate kumquats
After the kumquats have been preliminarily processed, we will move on to the kumquat marinating step.
According to Ms. Trang Nguyen, you should marinate kumquats with fine white sugar to create sweetness. Depending on the taste and taste of each person, you will marinate with different amounts of sugar. For every layer of kumquat, spread on top of a layer of sugar. The reasonable ratio is that 400gr of ripe kumquats comes with 180gr of sugar.
Keep it for about 5 hours or you can leave it overnight for the sugar to turn into water.
Step 3: Jam slugs
After marinating the kumquats and waiting for the sugar to melt, wipe the sugar water into the pan, arrange the kumquats on top, and then put the pan on the stove to boil. At first, you use the fire with medium size so that the sugar water quickly penetrates the kumquats. Then, reduce the heat gradually and then gently flip the side and whip.
Note in this step, you should turn the kumquat very gently, do not need to stir too hard like processing other types of jam. You should also taste the seasoning when slug jam. Should you accidentally marinate too much sugar, please fix it by adding kumquat juice to create a sweet and sour taste.
Cut 1 more chili, add 2 tbsp of apricot salt. If you don’t have apricot salt, you can substitute it with granulated salt, sugar, paprika and umami crumbs. Continue to slug until the jam is dark, the sugar is sticky, and then turn off the heat.
Step 4: Finish and preserve jam
After turning off the stove, arrange the kumquats on wax paper or a plate and let them dry for 2-3 hours. Or you can also put the jam in the microwave for faster drying. So the kumquat jam is done.
You can enjoy this jam right away or put them in a glass jar, cover tightly and store in the refrigerator. This jam can be preserved for several months without fear of sugar or mold spoiling.
With just a few simple steps, you can show off this kumquat jam for the whole family during Tet. What are you waiting for, let’s roll up our hands and go to the kitchen. Wish you all success soon and have delicious batches of kumquat jam!