How to make kumquat kumquat jam is both delicious and very good treatment

In the right season around June-August, all the streets of the North are dyed yellow and faintly fragrant with red kumquats. The fruit has a slightly sour, sweet taste, the tanned skin is spicy but makes many people passionate and used as a snack as well as a good medicine for health. The pink season will soon pass, so hurry up and make a jar of kumquat kumquat jam to use when the weather changes.

Kumquat kumquat is also known as gioi, kumquat, and kumquat grown in the northern region and has a very good medicinal effect. This plant does not seem to miss any part that is used to make many medicines from roots, leaves, fruits and seeds.

According to traditional medicine, “ persimmon leaves have a bitter taste, and have the ability to lower heat, loosen phlegm, treat colds, colds and reduce fever effectively. Sweet and sour fruits have the effect of stimulating digestion and reducing inflammation. cough, expectorant. Roots and seeds have a bitter taste, warm properties, and are good for digestion and edema. The red dermis contains selenium and potassium, both of which are essential nutrients needed by the body. Moreover, the unique flavor has made this fruit a hot summer fruit and processed into jam.

Ingredients for making red kumquat jam

• 2kg kumquats
• 100g rock sugar
• A little salt

How to make red kumquat jam

Step 1: Preliminary processing of red kumquat

Use scissors to cut off the stem of the persimmon. Add a little salt and knead about 2-3 times and then soak in water for 30 minutes . Next, wash the kumquats and let them dry completely.

Step 2: Steam the red kumquat

Steam the red skin in the pot for about 20 minutes to crack , then let it cool and remove the seeds inside.

Step 3: Alum sugar slugs

Put the red kumquats in the pan, add a little rock sugar, keep the heat low and stir until the sugar is completely melted. When the water runs out, turn off the stove and continue to stir on the stove until the sugar is gluey and slightly sticky .

Finished kumquat kumquat jam

After kumquat kumquat has cooled down, put it in a clean glass jar to use gradually. Now you and your family can enjoy the delicious, sour, sweet and tangy jam, the flesh inside is flexible, with a slight numbness at the tip of the tongue, which is extremely attractive and very good for cough treatment.

Some notes when making red kumquat jam

To make jam more delicious, you should choose large, thick-skinned fruits that are just ripe and turn yellow-green . Should not choose ripe fruit with too thin skin because it is easy to crush when slugs and is more sweet, so the jam will not be delicious.

Before putting in the jar, you can spread the persimmons on a tray and then dry them in the sun for 2-3 hours to make them more flexible or put them in the oven to dry at a temperature of 90-100 degrees Celsius for about 20-30 minutes for the surface to shrink.

You can keep the jam outside for 1-2 weeks and if you put it in the refrigerator, it will keep for 6-10 months .

I wish you success with the simple way to make kumquat kumquat jam above. When enjoying jam sipping with a cup of tea is great.

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