Ethel's kumquat delicACY
- 700 g of sugar for each kg of kumquat
- A pinch of nutmeg
- Slice & remove the seeds – it’s not necessary to remove them all as they provide the pectin for the jam.
- Add sugar and nutmeg and cook until the fruit softens and becomes transparent and until the syrup becomes viscous. Take care to not overcook the mixture so it does not become bitter.
The jam can be incorporated into a wide range of foods: salads, meat, chicken, fish and desserts.
Two or three tablespoons of the jam can enhance almost any dish.