Cumquart Jam Tips and Basic Recipe
While visiting my dear mum in Brisbane and attending a long overdue doctor's appointment, (missed the border closure - pheww!) I was lucky enough to have some cumquarts given to me by a wonderful friend Tracey. My mum got quite excited at the prospect of receiving this fresh fruit. I have to admit, I've never been a fan of the cumquart. I just find it really sour and always believed anything you add A LOT of sugar to mustn't taste great, though I'm always up for a new challenge.
Anyhow, I did learn a few things about the fruit and making the jam. As far as the picking goes make sure to leave a little of the stem on. This helps preserve the fruit. This recipe was adapted from a Thermomix recipe that an old family friend uses, and goes perfectly with cheese and biscuits.
All you need to do is wash the fruit, removing any stems or blemished bits. Weigh the fruit. Cut the cumquarts in quarters. Throw the cumquarts in a pot seeds and all. Cover with water and bring to boil, then simmer until soft. Drain off the water (reserve a cup or so just in case), grab a stick blender and puree until mushy. Add half the amount of sugar to fruit (eg. 2 cups cumquarts, 1 cup water) stir, boil then reduce heat so it's still bubbling but not totally boiling rapidly and stir frequently. It took about 20 - 30 minutes. If the consistency is a little thicker than what you'd like during this time, add a bit of the cumquart water you've put aside. Also great for making cumquart cordial.
Sterilise clean jars and once the bottles are just out of the oven, and you're jam is the right consistency, start bottling.