This is a savoury jam with chill and ginger ... perfect for sandwiches, cheese platters, with all types of hot or cold meats, vegetarian dishes, terrines and pates.

As I am aware that not everyone can get their hands on kumquats, I decided to see if this "jam" could be made with navel oranges instead, and it most definitely can. Simply slice the pip end off the oranges (you will need two very large ones for the 500g), cut in half with skin still on, then cut each half into smaller pieces similar in size to kumquats and proceed with the recipe. I did this today and we had the savoury jam with the spinach pie I made ... it was delicious!

This is what I call a "low sugar jam" so once sealed it can be kept in the pantry for up to 12 months unopened, but once opened then it is best kept in the fridge.

Both Bryan and I like some "chili" heat so I used two fairly large red chilies (seeds and all), but if you prefer a milder heat then use less chili, or perhaps consider using chili flakes where you have more control on the heat. That being said, if you like more heat then add more chili too!

Fruit can vary enormously in the amount of fluid they hold, so the cooking time will depend largely on how juicy your fruit is in the first place ... so stick with the initial time of 10 minutes / then 25 minutes / then check the jam ... if it is still looking quite fluid cook for a further 5 minutes. On the five occasions I have made this jam now (including today with the oranges), I have cooked it for the further 5 minutes, but I don't want to make this "compulsory" in case you have "dryish" fruit. Be aware that on cooling the jam will thicken too, and you want to be able to spoon it onto your plate to have as a "sauce" as opposed to spreading it on your plate like a set jam.