Winter is the best time to enjoy kinkan (kumquats), and I’m excited to share my favorite recipe for homemade kinkan jam. This jam is sweet, tangy, and a little bit bitter, making it a unique and tasty spread. You can enjoy it on bread, toast, biscuits, or pastries. It’s also great as a topping for yogurt, ice cream, or pancakes. Kinkan jam is a delicious way to brighten up any breakfast or dessert!
What is Kinkan?
Kinkan is a small, oval citrus fruit from East Asia. It looks like a tiny orange and has a unique flavor. What makes it special is that you can eat the peel, which is sweet, while the inside is juicy and tart. This combination of sweet and sour makes kinkan perfect for making jam.
Why Make Kinkan Jam?
Kinkan jam isn’t just tasty—it’s also good for you! Kinkan is rich in vitamin C and fiber, which help keep your immune system strong, improve digestion, and make your skin healthier. It also has other nutrients like vitamin A, vitamin E, and calcium to support overall health.
Other Ways to Use Kinkan
Kinkan is very versatile. You can make it into candy, syrups, or even add it to drinks for extra flavor. In Asian cooking, kinkan is used in salads, marinades, and savory dishes. Its bright color also makes it a lovely garnish for many dishes.
A Great Gift Idea
Homemade kinkan jam isn’t just a treat for yourself—it also makes a wonderful gift for friends and family. Whether you’re enjoying it at home or sharing it with others, kinkan jam is sure to make everyone smile.
Homemade Kinkan Jam
Preparation Time: 
Cooking Time: 
Yield: 6 x 140ml jar
Cuisine: Japanese
Category: Jam
Author: Mitsukai
Keywords: kinkan jam, kumquat jam, homemade jam
Ingredients
Day 1
- 1kg kinkan
- 200g granulated sugar
- 150ml water
Day 2
- 250g granulated sugar
- 1tbsp lemon juice
Instructions
Day 1:
1. Wash the kinkan, drain the excess water and remove the stems.
2. Cut each kinkan into quarters lengthwise and remove the seeds.
3. Place kinkans in a pot, add 50ml of water and 200g of granulated sugar.
4. Heat the pot over medium heat, cover, and bring to a boil. Simmer for 5 minutes, stirring occasionally.
5. Check the water level and add more if needed to cover kinkans. Continue cooking until the kinkans are slightly soft and glossy. Remove any seeds that appear.
6. Transfer the cooked kinkans to a bowl. Cover the bowl tightly with plastic wrap and refrigerate overnight.
Day 2:
7. Return the refrigerated kinkans to the pot. Add 150g of granulated sugar and lemon juice. Bring to a boil over medium heat and simmer for 3 to 5 minutes.
8. Add the remaining granulated sugar, then bring to a boil again, and simmer for 2 to 3 minutes. Turn off the heat.
9. While still hot, pour the jam into the jar and leave it upside down until completely cool.
Frequently Asked Questions
Do I need to peel kinkan before making jam?
No, you don’t need to peel kinkan. The peel is sweet and softens as it cooks, adding flavor and texture to the jam.
How long does kinkan jam last?
If stored in a clean, airtight jar in the refrigerator, kinkan jam can last up to 3-4 weeks. For longer storage, you can use proper canning methods to seal the jars and keep them in a cool, dark place for up to a year.
Can I make kinkan jam without sugar?
Yes, you can use alternatives like honey, maple syrup, or a sugar substitute, but the texture and shelf life may be affected. Sugar helps preserve the jam and gives it a thick, spreadable texture.
What can I do if my kinkan jam is too bitter?
Bitterness can come from the seeds. Make sure to remove all seeds before cooking. You can also add more sugar or a bit of honey to balance the flavors.
Is kinkan jam healthy?
Yes, kinkan jam is a good source of vitamin C, fiber, and other nutrients from the fruit. However, it does contain sugar, so it’s best enjoyed in moderation.
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