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Kumquat Raspberry Jam

A tantalizing marriage of flavors awaits you in this extraordinary recipe: our Kumquat Raspberry Jam. The vibrant combination of sweet and sour kumquats and juicy raspberries gives this jam a unique twist. While the kumquats bring a citrusy intensity, the raspberries provide a harmonious softness.

Preparation time: 25 minutes

Difficulty: ⚫⚫⚪⚪⚪
Kumquat-Himbeer-Marmelade © Alexandra Gorsche
Kumquat-Himbeer-Marmelade © Alexandra Gorsche

INGREDIENTS

  • 500 g raspberries
  • 500 g kumquats
  • 500 g jam sugar 2:1
  • a little amaretto
  • some citric acid

PREPARATION

  1. Wash the kumquats well, then cut them crosswise (not lengthwise) and pick out the seeds (crosswise is better with a pointed knife).
  2. I then cut about 200 g into very thin strips (the fruit is processed with the peel). 3.
  3. The rest I chop coarsely with a magic wand or in the Thermomix.
  4. Mix the whole mass with the jelling sugar and leave it in a cool place overnight.
  5. Mix all the fruit with the jam sugar in a large saucepan. Bring everything to a boil, stirring constantly, and cook until bubbly, at least 3 minutes.
  6. Test for gelatinization: pour 1-2 tsp. of the hot mixture onto a plate and allow to cool. If it does not set, continue to boil for 1 min and test again. If the fruit is sweet, it helps to stir in 1 teaspoon of citric acid.
  7. Stir in Amaretto, then pour into sterilized jars.
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