Mulled Wine Kumquat Jam

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

4 cloves

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.

Chefs note:

  • 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.

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