- 1 kilogram cumquats
- 1 3/4 litre (7 cups) water
- 1 3/4 kilogram (7 cups) sugar
- 1 tablespoon grated fresh ginger
- 1Slice cumquats thinly. Collect seeds, place in small bowl with 1 cup of the water, stand overnight. In a large bowl, combine cumquats with remaining water, cover, stand overnight. Next day, strain seeds, reserve liquid (this now contains pectin, which contributes to the setting of the jam); discard seeds.
- 2Place cumquat mixture into large saucepan or boiler with reserved liquid. Bring to the boil, reduce heat, simmer, covered, 30 minutes or until cumquats are tender. Add sugar, stir constantly over heat, without boiling, until sugar is dissolved (mixture should not be more than 5cm deep).
- 3Bring to the boil, boil rapidly about 15 minutes without stirring or until a teaspoon of mixture will gel when tested on a cold saucer. Remove pan from heat while testing. Stir in ginger, stand 10 minutes before pouring into hot, sterilised jars. Seal when cold.
The Latest from Australian Women's Weekly Food
- Rosé sangriaYesterday 11:53pm
- ChurrosYesterday 2:00pm
- SangriaYesterday 2:00pm
- Slow-cooker silverbeet dhalYesterday 10:20am
- SpanakopitaYesterday 6:57am
- Lamb birriaYesterday 6:40am
- Sesame Turkish ring breadsYesterday 3:32am
- 42 brilliant brownie recipesYesterday 2:29am
- Chilli con carneYesterday 2:15am
- 30 easy vegetarian curry recipesYesterday 12:18am
- 23 easy bread recipesMay 18, 2022
- VichyssoiseMay 18, 2022
- Classic margaritaMay 18, 2022
- Air fryer potato gratinMay 18, 2022
- Romesco sauceMay 18, 2022