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Spicy Kumquat and Almond Conserve/Jam
A rich and special preserve packed with flavour to serve either on toast or with oatcakes and cheese.
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
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!
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