Kumquat Jam

Refrigerated, this jam will keep for up to three weeks. Package it in clear canning jars to give with a batch of Banana Bran Scones.

Yield:

8 servings (serving size: 1/4 cup jam)

Recipe from

Nutritional Information

Calories 94
Caloriesfromfat 2 %
Fat 0.2 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 0.6 g
Carbohydrate 23.5 g
Fiber 1.8 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 4 mg
Calcium 19 mg

Ingredients

1 1/2 cups sugar
1 cup gewürztraminer or other medium-sweet white wine
1 pound fresh kumquats, sliced and seeded (about 3 cups)
1 (3-inch) cinnamon stick

Preparation

Combine sugar and wine in a medium saucepan over medium-high heat; bring to a boil, stirring until sugar dissolves. Add kumquats and cinnamon to pan. Cover, reduce heat, and simmer for 45 minutes. Uncover; bring to a boil. Cook until reduced to 2 cups (about 15 minutes). Discard cinnamon stick. Cool. Cover and chill.

Note:

Jackie Mills,

November 2007