Tuesday, April 2, 2013

Kumquat, Vanilla Bean & Lavender Jam - A simple tutorial

I needed an excuse to use up the kumquats on our tree and here's the results -


kumquat cumquat jam lavender tree




Cumquat Kumquat vanilla bean lavender jam tutorial recipe

1. Pick as many as you can


Cumquat Kumquat vanilla bean lavender jam tutorial recipeCumquat Kumquat vanilla bean lavender jam tutorial recipe

2. Chop them up leaving skin on and pips in (these help the jam set)  
          
3. Just cover with water in abowl and leave overnight to soften


Cumquat Kumquat vanilla bean lavender jam tutorial recipe

4. Measure out soaked fruit/water into a saucepan and add equal ratio of sugar. Stir over low-med heat until sugar disolves and reaches a rolling boil.  Stir frequently over the next 25 mins, scraping downs the sides and bottom.  Test to see if jam has reached set point (see note at bottom of page) and remove from heat if ok, otherwise cook for another 5 mins and test again.

Remove from heat, let cool for about 10 minutes and remove the pips with a spoon (tedious but essential) and pour into sterilised jars. 


vanilla bean kumquat cumquat jam lavender tree DIY tutorial recipe

and voila! I'm ready to join the CWA :)


Tips:       To test if jam has reached set point, put a saucer in the freezer when you start cooking and drop a tsp of cooked jam onto the cold saucer when ready to test. Leave it for a minute and push through the middle with your finger.  If jam wrinkles up at the edges it is ready. If not, keep cooking.

To sterilise jars and lids, I put them in a big saucepan lined with a tea towel, fill it up with water and boil for about 20 mins.