My relatives in Fiji make cumquat jam and I am going to have a go at it after two bags of the fruit were given to us yesterday by a friend of Peceli. It looks like a lot of trouble and needs a lot of sugar! Before I cut up the fruit I took a photo of some of the cumquats, lemons and a pumpkin to make some digital images - something I do for the geelong visual diary. This is the recipe I will use, though it's a very strong tasting jam that visitors mightn't like!
1¾ litres (7 cups) water
1¾ kg (7 cups) sugar
1 tablespoon grated fresh ginger
Slice cumquats thinly. Collect seeds, place in small bowl with 1 cup of the water, stand overnight. Combine cumquats in large bowl with remaining water, cover, stand overnight.
Next day, strain seeds, reserve liquid (this now contains pectin, which contributes to the setting of the jam); discard seeds.
Place cumquat mixture into large saucepan or boiler with reserved liquid. Bring to the boil, reduce heat, simmer, covered, for 30 minutes or until cumquats are tender.
Add sugar, stir constantly over heat, without boiling, until sugar is dissolved (mixture should not be more than 5cm deep). Bring to the boil, boil rapidly for about 15 minutes without stirring or until a teaspoon of mixture will jell when tested on a cold saucer remove pan from heat while testing.
Stir in ginger, stand 10 minutes before pouring into hot, sterilised jars seal when cold.
Makes about 7 cups.