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Cumquat Jelly (Kumquat)
Cumquat Jelly (Kumquat)

Cumquat Jelly (Kumquat)

8 hours 15 mins
1 hours 35 mins

This is a simple jelly recipe that preserves the bright colour and flavour of cumquat fruit. The sharp tangy bitterness of a strong blue cheese is a match made in heaven for the sweet citrus zest of this jelly.

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  • Ingredients
  • Method


  • 1kg cumquats, halved
  • 1 lemon, thinly sliced
  • 1.5 litres water
  • Approximately 4 cups (800g) Chelsea Jam Setting Sugar

Chelsea Products in Recipe

Jam Setting Sugar

Jam Setting Sugar

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Place cumquats and lemon slices in a large saucepan and cover with water. Bring to the boil. Reduce heat to a low simmer, cover with lid and cook the fruit for 30 minutes. Remove lid and cook for a further hour. Regularly skim off the froth as it comes to the surface.
Line a large sieve with muslin and place over a large bowl. Pour cumquat mixture into the sieve. Set aside overnight to drip into the bowl. Do not push through sieve.
Place a saucer in the freezer. Measure the cumquat liquid into a saucepan and add an equal quantity of jam setting sugar to the liquid. For example, if you have 4 cups of cumquat liquid add 4 cups of Chelsea Jam Setting Sugar
This may vary depending on the size of saucepan used.
Stir cumquat mixture and sugar over a medium heat for 1 minute or until sugar dissolves. Bring to the boil and boil rapidly for 4 minutes or until it forms a syrupy consistency (removing any scum with a large metal spoon).
Test a small amount of jelly on the cold saucer (the surface should wrinkle when a spoon is pushed through it).
Ladle hot jelly into sterilised jars and screw on lid to seal. Turn upside down for 5 minutes to draw a vacuum. Turn upright and set aside until cooled. Label, date and store in a cool, dark place. Refrigerate after opening.

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How to Choose SugarFor Baking?
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How to Choose SugarFor Baking?

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