Recipe for Mulled Wine Kumquat Jam
1.5 kg kumquats washed and sliced
1 bottle (750 ml) red wine (we prefer the 2012 La Motte Syrah)
750 g granulated sugar
3 cinnamon sticks
2 star anise
zest of 2 lemons
Place all the spices in a muslin cloth and tie closed with butchers twine.
Place the red wine, sugar, spice “bag” and lemon zest into a heavy based sauce pan and bring to a simmer on a gentle heat.
Let the “mulled wine simmer for 10 minutes, then add the sliced kumquats.
Continue simmering over a low heat for approximately 1.5 hours until the kumquats are tender and the mulled wine has thickened up to a light syrupy consistency.
Remove the spice bag, and bottle the jam in sterilised jars while still hot.
- The thickness of the kumquats slices is up to you – just take note that it will impact on the cooking time.
- When bottling, remember to add equal amounts of fruit and liquid to each jar.
- The jam also keeps in an airtight container in the fridge – but the shelf life is reduced.