This easy Slow Cooker Kumquat Jam recipe is a great way to use this little citrus fruit, you can prepare it using only sugar, water, and kumquats.

To make Kumquat Jam in your slow cooker or crockpot, just toss in the chopped kumquats, water, and sugar, and let it cook on low for about 20 minutes, then high until it thickens. It’s a waiting game that ends deliciously!

It’s hilarious how something so small can be so mighty, so give this jam a go, and don’t forget to drop a comment below.

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What are Kumquats?

Kumquats are small, oval citrus fruits that pack a big flavor punch. Unlike other citrus fruits, kumquats are unique because you can eat the whole thing—peel and all.

The peel is sweet, while the flesh is tart, creating a delightful taste contrast. They’re often used in jams, desserts, and savory dishes or simply enjoyed fresh.

How to Eat Kumquats to Make Them Taste Sweeter?

To enjoy kumquats at their sweetest, roll them between your fingers before eating to release some of the oils in the skin, which helps to balance the tartness of the flesh.

Eating them whole is key—since the peel is sweeter than the flesh, this gives you the perfect sweet-tart flavor combination. You can also slice them and add a sprinkle of sugar or honey to enhance their natural sweetness.

Slow Cooker Kumquat Jam Ingredients

• 1.8 kg (approximately 8 cups) of sugar
• 1.4 liters (6 cups) of water
• 550 g (3 cups) of sliced or chopped, deseeded kumquats (reserve the seeds)

How To Make Slow Cooker Kumquat Jam

1. Prepare the Pectin Bag: Place the reserved seeds in a small, food-safe bag or wrap them in cheesecloth. Secure the top so nothing escapes.
2. Set Up Your Slow Cooker: Combine the sliced kumquats and water in the slow cooker. Dangle the bag of seeds into the mixture, ensuring it doesn’t submerge completely. The seeds will release the pectin necessary for setting the jam.
3. Initial Rest: Close the lid of your slow cooker and let the mixture rest for at least 8 hours to infuse and soften the kumquats.
4. Remove and Squeeze: After resting, carefully remove the bag of seeds. Squeeze it over a bowl to extract as much pectin-rich liquid as possible.
5. Measure and Mix: Measure the volume of the kumquat-water mixture in cups. Add an equal amount of sugar to the slow cooker—less if you prefer your jam less sweet.
6. Cook the Mixture: Stir the mixture on high in your slow cooker until it reaches a rolling boil. Then, switch to low and let it simmer for about 20 minutes or until the rind softens.
7. Check for Doneness: After about 30 to 45 minutes of boiling, test the jam by dropping a small amount on a plate from the freezer. If it congeals, it’s ready.
8. Blend the Jam: Use an immersion blender to carefully blend the mixture directly in the slow cooker until smooth.
9. Jar Your Jam: Sterilize your jam jars and lids by rinsing them with boiling water. Use a funnel to pour the jam into jars, ensuring you clean any spills on the rims. Seal the jars tightly.
10. Cool and Store: Allow the jars to cool at room temperature. Once cool, store them in the refrigerator.

Recipe Tips

• Maximizing Flavor Extraction: To get the most flavor and pectin out of your kumquats, chop them finely before tossing them in the slow cooker; the smaller pieces release more essence.
• Enhancing Texture: If you prefer a chunkier jam, blend only half of your cooked kumquats and leave the rest as is; this gives you lovely bits of fruit in every spoonful.
• Sugar Adjustments: Feel free to tweak the sugar based on your taste. If you like your jam less sweet, start with 75% of the sugar suggested and adjust to taste after the initial cooking phase.
• Spice It Up: Don’t shy away from adding a pinch of cinnamon or nutmeg to your kumquat jam; these spices can offer a warm, subtle complexity that’s particularly cozy in winter.

Recipe Variations

• Citrus Twist: Try adding a splash of lemon or orange juice to your jam for an extra zing; it not only brightens the flavor but also helps in setting the jam with its natural pectin.
• Berry Fusion: Mix in a cup of raspberries or strawberries during the last hour of cooking for a berry-kumquat blend; this not only adds a vibrant color but also a complementary tartness.
• Vanilla Bean Infusion: Split a vanilla bean and toss it into the cooker for a subtle vanilla flavor that pairs wonderfully with the citrusy notes of the kumquats.
• Chili Heat: For a jam that packs a punch, add a finely chopped chili pepper into the mix; the heat complements the sweet citrus flavor, making it an excellent glaze for meats.

What To Serve With Kumquat Jam

Serve your Kumquat Jam with almond flour pancakes, a ricotta cheese spread, or atop lemon sorbet.

It enhances a charcuterie board with blue cheese, or incorporate it into a vinaigrette for a citrusy salad dressing.

Pair it with roasted duck breast for a unique, tangy contrast.

How To Store Leftover Kumquat Jam

In The Fridge:

Transfer the Kumquat Jam into a clean, airtight glass jar to maximize its shelf life. Make sure the jar’s rim and lid are free of any jam residues to ensure a good seal. Store it in the coolest part of your refrigerator; it will stay fresh for up to 3 months.

In The Freezer:

Kumquat Jam does not freeze well due to its high sugar and low pectin content. Freezing might alter the texture, making it watery or overly stiff when thawed.

For the best quality and flavor, keep your jam refrigerated and enjoy it within the recommended time.

Check out More Slow Cooker Jam Recipes:

• Fig and Ginger Jam in Slow Cooker
• Slow Cooker Grape Jam
• Slow Cooker Cherry Jam