Yield
8 servings (serving size: 1/4 cup 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.

How to Make It

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.

Ratings & Reviews

portland's Review

portland
March 14, 2012
easy to make, but just OK in flavor. the bitterness of the kumquats is still predominant. watch carefully once you get to the reduce to 2 cup stage, can burn easily.