Cumquat jam

Makes 750 ml–1 litre (3–4 cups)

Ingredients

• 1 kg cumquats
• Caster sugar, as required to taste
• Water

Method

1. Cut cumquats in half and place in a saucepan.
2. Add cold water to cover and bring to a gentle boil.
3. Reduce heat to a simmer and cook for 2 hours.
4. Allow the mixture to cool slightly, then ladle into a cloth-lined colander or sieve (use a clean tea towel or muslin) and allow the liquid to drip through into a large bowl.
5. Once the dripping slows, gather the cloth together and tie with string. Hang the cloth in an elevated position and allow the remaining liquid to drip through for a few hours, or overnight.
6. Measure the cumquat liquid into a saucepan and add equal part caster sugar to the liquid.
7. Return the liquid and sugar to the heat and bring to the boil.
8. Reduce to a simmer and cook until it looks like syrup, stirring frequently.
9. Check if the jam has reached setting point by placing a teaspoon of the mixture onto a chilled plate, tilt the plate to see if it runs (if it runs, cook for another 5 minutes and try again).
10. Pour into sterilised jars.