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kumquat and almond conserve

Spicy Kumquat and Almond Conserve/Jam

A rich and special preserve packed with flavour to serve either on toast or with oatcakes and cheese.
4.67 from 3 votes
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course preserves
Cuisine Mediterranean
Servings 1 jar
Calories 1136 kcal


  • 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


  • 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.


Calories: 1136kcalCarbohydrates: 260gProtein: 11gFat: 13gSaturated Fat: 1gSodium: 44mgPotassium: 816mgFiber: 26gSugar: 229gVitamin A: 885IUVitamin C: 133mgCalcium: 315mgIron: 5mg
Keyword conserves, kumquats
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