Kumquat jam has always been an easy dish to make from home with a unique and exquisite flavor, but what if we added an extra ingredient to kumquat jam? We will discover that by following this incredible recipe for kumquat jam with pineapple, which you can taste with your whole family and spend a pleasant moment with them.
Requirements for kumquat jam with pineapple
Preparation time: 20 minutes
Cooking time: 40 minutes
Ingredients:
- 3 kg of kumquat
- 2 kg pineapple
- 2.5 kg of sugar
- 150 ml kumquat juice
Kitchen implements to use:
- Knife
- Cucharon
- Large pot
- Blender
- Wooden pallet
- Glass jars for jam
- Funnel
Step by step to make the jam
Here we go with the recipe, so pay attention
Step 1: Sterilize the bottles
We have two approaches available, with boiling being the most used.
- Boiling method: we must wash the jars and lids with soap and rinse them with plenty of water. Then we assemble a pot with enough water and put it to a boil. Place the containers inside the water and let them boil for 10 minutes. Then, dry them very well with a clean towel, and they are ready to use.
- Oven method: first, wash the jars and lids well as in the previous process, and then put them inside the oven at 140 °C (284 °F) for 10 minutes, leave them there until we are going to use them.
Step 2: Cut the kumquats
Wash and cut the kumquats in half to remove the bones, which you will discard since you would not want to find those inedible seedlings in a rich jam.
Step 3: Peel the pineapple
Take the pineapple and remove the shell, to make it easier to cut it in half.
Step 4: Chop the fruits
Then take the two fruits and cut them. In the pineapple case, you must chop it into medium pieces, and with the kumquat, you must chop the halves again, resulting in four cuts or parts for each kumquat.
Step 5: Blend the fruits
Add the pieces of the kumquat and pineapple in the blender along with the 150 ml of the juice of the kumquats and liquefy until we see that everything is well crushed.
Step 6: Integrate all ingredients
Add the liquefied fruits and 2.5 kg of sugar to the large pot. With the help of the wooden shoulder, mix the ingredients very well, and then let the almost jam rest for about 30 minutes.
Step 7: Cooking the jam
Place the same pot on a burner over medium heat so that the jam begins to cook. You always have to be stirring slowly and delicately with the wooden pallet so that it does not stick to the bottom. After the jam boils, you will let it rest for about 25 minutes.
Step 8: Package the jam
Take the glass jars, the funnel and the spoon and introduce the jam into the jars, leaving about 1 cm (0.4 in) unfilled. Then close the pot very well, applying as much force as possible and placing it upside down for about 20 minutes. After those minutes, you can store your jam without worries and the security that it will remain for an extended period.
Frequently asked questions
How do I make the kumquat jam with pineapple look thicker?
Kumquat has a high degree of pectin (natural thickener found in the skin of some fruits, plants, and vegetables), which gives the thickness to the jam. On the other side, the pineapple has a deficient level of this substance, so there is a chance of getting a non-thick jam.
Suppose you want the jam to have a firmer consistency. In that case, you can replace 1 kg of pineapple with one of kumquat and add 200 ml of the kumquat juice since the natural acid of the fruit activates the pectin, but the jam will lose a little of the pineapple essence.
How can I prevent the kumquat jam with pineapple from being damaged?
The most important thing is to act with proper hygiene and sterilize the bottles. With that, you will avoid the invasion of pathogens. The jam usually lasts quite a bit at room temperature. However, once opened, it must be refrigerated.
Vacuum storage can be an excellent option to keep the jam in good condition for longer. You can do it through a vacuum sealant or the homemade opportunity to place the jars upside down after filling them, leaving 0.4 inches of space unfilled.