1 lb kumquats, around 30-40 kumquats (450g)
1 1/2 cups sugar (300g)
2 cups water
1/4 tsp five spice powder
Prepare clean and dry jars.
Place 3 metal spoons in your freezer, for the jam set test you will do later.
Wash kumquats. Slice kumquats thinly, removing and reserving the seeds. Tie seeds in a piece of cheesecloth. Add kumquats, sugar, water, salt and seed bag to small pot, bring to a boil. Turn down to simmer and cook for 15-25 mins until temperature reaches 220°F (104°C) and the mixture seems quite thick. Add in five spice and stir to incorporate.
Test if jam is set enough with the frozen spoon test:
Use your prepared chilled spoon from freezer, dribble some jam on the back of spoon. Careful here, the jam is hot, hot! Once it cools, drag one finger through the jam on spoon. If your finger leaves a clear clean line through the jam, then the jam is ready. If not yet ready, cook for another few minutes and test again with another chilled spoon.
Once your jam is set, pour into your prepared jars and let cool completely. Keep in the fridge and eat up within 2 weeks, though, if you’re like me, you’ll be more in the fridge than out of it until the jammy jar is licked clean as a bean.