Kamquat Preserve

I was shopping for some K-dramas DVDs at Northpoint last night and on my way home I saw these beautiful golden fruit. Tried it on the spot and they were pretty sweet, so I bought 3 pounds of these for HK$24. Was thinking of using 2 pound to make Kamquat preserves and 1 pound for candied Kamquat (for cake baking use). I might get another 2 pounds to make salted Kamquat!!

What are kumquats?
Kumquats have been called "the little gold gems of the citrus family". They are believed to be native to China. Kumquat fruit is generally in season from late autumn to mid-winter, and can be found in most wet markets.

Kumquats can be eaten raw as the rind is sweet and the juicy center is sourish. A variety of kumquat grown in Hong Kong has a rather sweet rind compared to the rinds of other citrus fruits.

The Cantonese often preserve kumquats in salt. A few salted kumquats with a few teaspoons of the juice may be mixed with hot water and honey to make a remedy for sore throats and remove phlegm. A jar of such preserved kumquats can last several years and are sometimes family heirloom.

Kumquats also offer many nutritional benefits. They are cholesterol, fat, and sodium free and provide a good source of fiber and of the vitamins A and C.

Credits: Wikipedia





Kamquat jam on wholemeal toast.


Ingredients:
600g fresh kamquats
200g sugar
2 tbsp lemon juice

Method:
1. Wash all the kamquats and remove the stalks.
2. Cook cleaned kamquats in boiling water for 5 minutes. Remove from pot, sliced into halves to remove all the pits. Sliced the fruit thinly.
3. Put all the sliced kamquats into a saucepan, add the sugar and cook over medium heat for about 15 minutes, then add in the lemon juice. Check for sweetness, add more sugar if desired. Cook till the kamquat is soft and transparent (about 20 - 30 minutes more).
4. Store the kamquat preserve in sterilised jam jars.