Recipe For Kumquat Jam

I saw kumquats in my local supermarket and had an instant craving for marmalade. However, when it came to actually making it, I decided I did not feel like peeling the baby citrus fruit. So I made a kumquat jam instead. Head straight on to the Recipe For Kumquat Jam ♥ I cannot explain just how exhausted I was. There was a conspiracy theory about me getting a good night’s sleep while we were on holiday. The layover at midnight on the plane did not bode well for the rest of the trip. Our apartment in Palermo was off the main road and I had thought it would be silent. But the street revellers certainly know how to keep the party going late into the night. And then people in the apartment blocks slammed the gate shut from early morning. We then spent a night close to Agrigento, in a hotel way off the road, on the beach. But, the castle along the way decided that a fireworks display until 2am was a good idea. We arrived in Ortigia and our apartment was in a piazza, behind a Church. I feared the bells would ring but thankfully this did not happen. Today’s inspiration ♥ Recipe For Kumquat Jam ♥ can be found on Lavender and Lime Click To Tweet However, the street lights were so bright I had to use my eye mask. Which does not really block out all the light. We then spent a week where the Church bells rang – every 15 minutes. By the time we got on the plane to come home I was tired. And the midnight flight was not long enough for a good sleep. I also came home with blocked ears and needed to be on medication. Nothing too serious, and it knocks me out. But the sleep I got was not quality sleep. The night I stopped the medication I woke up every 2 hours. This sleeping like a baby continued for 2 weeks and all I was craving was a night of unbroken sleep. Which I finally got and woke up feeling so much better. Click on the links for conversions and notes. Kumquat Jam   Save Print This jam has the perfect level of tartness to serve with sweet scones All Rights Reserved: an original recipe from Lavender and Lime Ingredients 475g whole kumquats 500mls water 400g fructose * Method Place the kumquats into a blender and roughly chop Put the pulp into a large sauce pan and add the water Over a high temperature, bring to the boil Reduce the temperature and simmer for 45 minutes Drain the pulp through a fine sieve, leaving it to drip for 30 minutes Using the back of a spoon, press the juice out of the pulp Discard the pulp and measure the juice * Return to a clean sauce pan and add the fructose Place over a mdium temperature and stir until dissolved Increase the temperature and bring to a boil Leave uncovered to boil until you achieve a set temperature of 105° Celsius Remove from the heat and leave to stand for 15 minutes Carefully skim off any scum and pour into a sterilized glass jar Leave to cool completely before placing the lid on the jar Can be stored unopened for 12 months - refrigerate once opened My Notes * the weight is determined by the amount of juice yielded from the initial cooking process 3.5.3251   Inspiration published on Lavender and Lime October 22: 2017 – A Stranger In The House 2016 – Out And About: Safari Sunscreen 2015 – Flat Bread 2014 – Tomate Et Chocolat, Nevers 2013 – Lemongrass Custard Pots 2012 – Chocolate Stout Cake 2011 – Ingredient Challenge: Cream And Nam Pla (Fish Sauce) 2010 – Friday’s Food Quiz Number 38 Top of Page Rate this item:1.002.003.004.005.00Submit Rating Rating: 5.0/5. From 3 votes. Please wait... Click to share the inspiration ♥Click to share on Twitter (Opens in new window)Click to share on Facebook (Opens in new window)Click to share on Google+ (Opens in new window)Click to share on Pinterest (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Tumblr (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on Telegram (Opens in new window)Click to share on WhatsApp (Opens in new window)Click to print (Opens in new window)Click to email this to a friend (Opens in new window)Like this:Like Loading... Related