The winter months is Kumquat season, and a dear friend (that’s you Deb!!) has them in truckloads!  So we were very fortunate a couple of weeks ago to be given a great BIG bowl full!  I was in heaven … as was Bryan who kept popping these little gems into his mouth before I had chance to do anything with them.

So I had to work quickly to make something with them before they all disappeared … and although they are a fruit, in my view kumquats can be a little on the bitter side … and I like that … as I think they are perfect with savoury as well as sweet items.

I therefore decided to make 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.

Kumquat (or Orange) Chili Ginger Jam

 

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Prep time

5 mins

Cook time

40 mins

Total time

45 mins

 

Two x 250g jars full plus an extra jar ⅔'rds full ... lids will be put on, and jars turned upside down until cool ... semi full jar will be stored in the fridge and the other two in the pantry until opened

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.

Author: Gina @ The Passionate Pantry

Serves: Approximately 650g

Ingredients

• 2 medium cloves garlic, peeled
• 50g ginger, peeled weight
• 2 medium to large fresh red chilies, seeds intact, stem discarded
  
  
• 500g kumquats, washed, stems removed, left whole
• or
• 500g naval oranges, skin on, pip end removed, cut in half, then cut into small pieces similar in size to kumquats
• 1 large lime, cut into quarters
• 1 green apple, skin left on, cut into quarters and deseeded
• ½ tsp ground cumin
• ½ tsp ground coriander
• 2 tsp sea salt flakes
• 1 tsp peppercorns
• 100g filtered water
• 100g apple cider vinegar
  
  
• 250g coconut sugar, or dark muscovado sugar

Instructions

1. Place garlic, ginger and chilies into TM bowl and chop 3 seconds / speed 7
2. Scrape around bowl
3. Add kumquats (or orange pieces), lime, apple, cumin, coriander, salt, peppercorns, filtered water and vinegar and cook 10 minutes / 100 / speed 2 / MC off / basket on top
4. Add sugar and cook 25 minutes / 100 / speed 2 / MC off / basket on top
5. Check for thickness, if you want it a touch thicker then continue another 5 minutes / 100 / speed 2 / MC off / basket on top (this will largely depend on the juiciness of your kumquats or oranges)
6. Before bottling remove the 4 limes skins which will still be intact
7. Pour jam into sterilised jars, ensure lid is on tightly, and then turn jars upside down until cool … this will create a good seal
   
   

TO STERILISE JARS

1. As we will consume this jam well within 12 months (so no long term storage) I do a simple process of:
2. Wash jars and lids in warm soapy water
3. Rinse jars and lids in warm water
4. Place jars in preheated oven (120 degrees fan forced) for at least 20 minutes while jam is cooking
5. At the same time place lids in a heat proof jug, pour over boiling water and leave until ready to seal jars
6. Fill and seal jars whilst jam is still hot

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