as much as i can remember from my childhood when we had a little kumquat plant in tehran, it only had fruits in fall. since it looks and tastes like all other citruses i expected it to be so in california as well. but i am totally mixed up with seasons here. so as you see we have kumquat in california in spring and of course what would i do with it. i make the jam i learned from my mom.
since kumquat is mostly skin and has the bitterness to it, i washed and left them in some water over the night to get the bitterness out of it. some kumquats don't have seeds and i rather keep them in their shape, but since the ones i bought this time had seeds i chopped them to halves and took the seeds off. but i rather not chop them into tiny pieces because then they look like orange peels. for each cup of kumquat i added one cup of water and one cup of sugar.
i also added a little bit lemon zest for the contrast. then brought the mixture to the boil for 30 minutes, then lowered the heat and cooked for another ten minutes with two cups of orange juice added. stir constantly that the juice doesn't boil. when the kumquats are tender remove from heat and pour into jars and close the jars immediately to vacuum. enjoy the jam with some bread and butter. nousheh jahn!