How to make kumquat jam

When you see other people’s tables filled with delicious food every day, you may become particularly greedy. At this time, you will definitely complain that you or the people around you can't cook. In fact, you can learn to cook by yourself. It is not as difficult as you think. Here is an introduction to how to make kumquat jam. Start learning it now.

1. Wash the kumquats, soak them in salt water for 15 minutes, wash them again, cut them with a knife, scrape off the seeds, cut them into small pieces, put them in a large bowl, sprinkle with white sugar, mix well, cover with plastic wrap, and put them in the refrigerator to marinate for 1-2 days.

2. Pour the pickled kumquats into the pot, add 50ml of water, boil over low heat, add rock sugar, and continue to cook over low heat until the rock sugar melts and the water content increases.

3. Stir while cooking. After about half an hour, it starts to thicken. Continue to cook over low heat and stir frequently with a spatula. Turn off the heat when it feels very thick. After cooling, store it in a clean container.

4. Store in the refrigerator. In this weather, it is generally fine for 1-3 weeks. It is recommended to eat as soon as possible.

After reading my introduction, I believe you have a certain grasp of how to make kumquat jam. So, start practicing yourself quickly, theory needs to be verified by practice.