Towerwater kumquat jelly

The four kumquat trees that we planted as a decorative feature in four large terracotta pots in front of the house, have consistently produced large amounts of fruit. In doing so, they have effectively become part of the productive garden.

The green trees with their tiny orange fruits are not only pretty, but also useful. That is, if you know what to do with the tiny fruit. Most of them being the size of a large grape berry, does not make it any easier to remove the pips. This task can become rather labour intensive.

We had no time to spend on jam-making until the garden was ready for spring and summer. So I gave most of the fruit to friends and neighbours to either preserve or eat.

After handing out much of the fruit, I was still left with a box-full after the final harvest. The harvest had to happen before I could re-shape the trees again.

I decided to put them through the juicer and use the liquid to make a kumquat jelly. I was left with nearly 2 litres of liquid. I noted that all the recipes I consulted for kumquat jelly, called for the fruit to be cooked in water, then drained and the sugar added to the remaining liquid, after the fruit had been removed.

Well this was definitely a new approach that I was willing to try because it saved me a lot of time. The jelly turned out to be very good. It will be a great accompaniment served with strong cheeses and in glazing for roast duck and pork.

Towerwater kumquat jelly

1,75 l of kumquat juice/pulp (I used a juice-maker for this part)

7 cups of sugar

1 lemon chopped and tied in muslin cloth

Place the kumquat juice in a large heavy based pot and add the sugar. Tie the muslin bag to the side of the pot to allow the lemon to be covered by the juice. Dissolve the sugar by stirring regularly. When the sugar has been dissolved stop the stirring. Boil the syrup at high temperature until it has reached gelling stage. Do the gelling test by placing a saucer in the freezer when you start making the jam and place a teaspoon of jelly on the cold saucer when you think it is ready. If the jelly keeps its shape, it is ready to go. If the gel does not set, keep boiling until the jelly reaches the required consistency.

Bottle the hot liquid into sterilized jars leaving a 3mm space from the top. Fasten the lids and set aside to cool.