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Home » Homemade Jam » Spicy Kumquat and Almond Conserve/Jam

Spicy Kumquat and Almond Conserve/Jam

Author: Karon Grieve Published : January 2015

Recipe
kumquat and almond conserve
kumquat and almond conserve
kumquat and almond conserve

Want a change from orange marmalade? Then try my super spicy kumquat and almond conserve/jam. I promise you, these gorgeous little fruits will transport you to Mediterranean sunshine with every nibble of your toast in the morning.

kumquat and almond conserve in jar with spoon in jar

Deepest, darkest January and snow on the ground up here on Walton’s Mountain, what we need is some colour, and what could be more golden, gorgeous and colourful than this Kumquat Conserve!

Kumquats are a funny little fruit, a miniature orange just bigger than a grape with a skin so soft you can eat it with the juicy fruit within. They only appear in the shops here very briefly in the winter months, so I always buy a box and make something that I can keep for a while longer and enjoy their zesty taste later in the year.

kumquats on blue plate

What are kumquats?

Kumquats are like mini oranges, they are pixie fruits, seriously cute. A member of the citrus family (though there is some dispute about that in some quarters). They have very thin skins and the insides are really just like an orange flesh with itty bitty pips/seeds too.

How to eat a kumquat

You eat the whole thing. Just bite into it peel and all. Quite honestly you would look a bit silly trying to peel one like an orange unless of course you are indeed a pixie then you’re good to go!

cutting kumquats on chopping board

What do they taste like?

Kumquats are mouth puckeringly bitter. Which probably explains why you don’t see many folks munching on them as they do with mandarins, oranges and the like.

jam in jar

How do you use kumquats

They make great kumquat jam or conserve. Or you can make kumquat marmalade with them which takes a bit more effort than my jam does.

You can have them very finely slices (like mandolin thin sliced) in salads. In China they are mashed with ginger as a hot drink to treat colds (bit like our hot toddie) and you can pickle themn too. Must try that.

making jam in copper pan

Memories…..

Kumquats bring back happy memories for me. Way back in my misspent youth I worked as a tour guide on the Greek islands.

One of those islands was Corfu and there they grow kumquats. Acres and acres of kumquat trees. I remember pointing them out to people as we brought them in from the airport.

Kumquats mean sunshine and happiness and bring a wee touch of warmth in the chill of winter.

jar with spoon at side

Conserve or Jam

The difference between a conserve and a jam is simple really. Most jams have the fruit mashed up in them. A conserve, on the other hand has pieces of fruit and can also have the addition of nuts to liven things up a bit.

close up of top of jar

I’ve made this Kumquat Conserve/jam a little bit special by adding almonds, brandy and a selection of spices to kick things up a bit. Remember to use a sterilised jar to put it in and store in a cool dark cupboard.

How long will this kumquat jam/conserve keep

This will keep for up to a year in a cool cupboard. Once opened store in the fridge and use within a month.

New to preserving? Then don’t panic, I can take you from zero to hero in no time at all.

Just check out these handy articles to get you heading in the right direction fast;

How to make great jam and marmalade

How to make cool curds

How to make great jelly

How to make chutney and relish

How to sterilise jars and bottles

Sticky situations – troubleshooting your preserves

Different types of preserves

My favourite preserving kit

How to serve kumquat jam

I have this on my toast in the morning. It’s like the best possible marmalade you can imagine. You can also stir some into Greek yogurt as a breakfast too.

Try this conserve with a cheeseboard and also use as a topping for ice cream for a super quick and easy dessert. You can also serve this kumquat jam with gammon or cold ham.

A little treasure in a jar, a grown-up treat to make your day that little bit special and the perfect little foodie gift for Christmas.

Like all my jams this recipe contains NO PECTIN.

jar and spoon at side
larder links

Looking for more jam ideas that are a little different? Then check these out before you go;

Raspberry and chocolate jam

Hot and spicy citrus jam

French style apricot and lavender jam

Raspberry peach and elderflower jam

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
kumquat and almond conserve

Spicy Kumquat and Almond Conserve/Jam

Karon Grieve
A rich and special preserve packed with flavour to serve either on toast or with oatcakes and cheese.
4.75 from 4 votes
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course preserves
Cuisine Mediterranean
Servings 1 jar
Calories 1136 kcal

Ingredients
 

  • 300 g kumquats
  • 200 g granulated sugar
  • 150 ml water
  • 2 tbsp almonds flaked
  • 1 star anise
  • 4 cloves
  • 3 cardamom pods
  • 1 cinnamon stick
  • 2 cm ginger fresh root ginger
  • Brandy
Metric – US Customary

Instructions
 

  • Toast the almonds in a dry pan for a couple of minutes until golden and releasing their aroma, remove from pan and set aside.
  • Cut the kumquats into slices and pick out the pips/seeds and reserve for your spice bag.
  • Put the pips/seeds and all spices into a small piece of muslin and tie closed.
  • Place the spice bag, sugar, kumquats and water into a heavy based pan and heat gently till sugar dissolved.
  • Raise temperature to boil for 5 minutes.
  • Lower temperature and simmer for 20 minutes.
  • Scoop out the fruit and pack into a sterilised jar along with the toasted almonds.
  • Half fill the jar with brandy.
  • Boil the syrup in the pan for 5 minutes then top up the jar with it.
  • Close jar with tight fitting lid and shake.

Nutrition

Calories: 1136kcalCarbohydrates: 260gProtein: 11gFat: 13gSaturated Fat: 1gSodium: 44mgPotassium: 816mgFiber: 26gSugar: 229gVitamin A: 885IUVitamin C: 133mgCalcium: 315mgIron: 5mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Keyword conserves, kumquats
Tried this recipe?Mention @LarderLove or tag #LarderLove

Filed Under: ALL RECIPES, Greek Recipes, Homemade Jam, Winter

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Comments

  1. rohit aggarwal says

    December 19, 2019 at 8:43 am

    5 stars
    thank you larderlove for giving me wonderful information

    Reply
    • Karon Grieve says

      January 2, 2020 at 9:51 am

      Glad you liked the recipe
      K

      Reply
  2. Cecilia says

    September 25, 2020 at 1:57 pm

    Thank you for the recipe.!!
    Made a few changes but came out great.
    Didn’t have: almonds, ginger and brandy so
    Made 2 small jars with the rest of the ingredients.
    It goes great on toast and cheese!!

    Maybe next time I will try with a little less sugar and add almonds and ginger

    Reply
    • Karon Grieve says

      September 25, 2020 at 2:39 pm

      hi Cecilia
      Glad you like the recipe and have tried it. Hope you get some almonds and ginger for next time
      K

      Reply
  3. Cecilia says

    September 25, 2020 at 1:58 pm

    5 stars
    Thank you for the recipe.!!
    Made a few changes but came out great.
    Didn’t have: almonds, ginger and brandy so
    Made 2 small jars with the rest of the ingredients.
    It goes great on toast and cheese!!

    Maybe next time I will try with a little less sugar and add almonds and ginger

    Reply
    • Karon Grieve says

      September 25, 2020 at 2:38 pm

      Hi Celia
      That sounds great. Glad you made the recipe. Doesn’t matter if you have to omit things or substitute ingredients, it’s all about kitchen crafting and having a bit of fun.
      K

      Reply
  4. Christine says

    April 30, 2022 at 9:16 am

    Thanks for sharing this recipe. I thinly julienned the ginger and added it to the cumquats, not to the spices bag. It turned out great!

    Reply
    • Karon Grieve says

      April 30, 2022 at 9:46 am

      Hi Christine
      Sounds like a good addition to this jam. Glad you liked the recipe.
      K

      Reply

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