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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 94
  • Calories from fat: 2%
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.6g
  • Carbohydrate: 23.5g
  • Fiber: 1.8g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 4mg
  • Calcium: 19mg

Ingredients

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

Preparation

  1. 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.
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