500gkumquatswashed, seeded and cut into slices (or leave kumquats whole for a chunkier texture) - keep seeds
2lemonswashed, seeded and cut into slices - keep seeds
1Litre water + 1L water
1teaspoonvodkaGrand Marnier or Triple Sec (optional)
Sterilize two 500ml jars. Prepare hot water bath for canning.
Combine lemon and kumquat slices in a large non-reactive pot. Cover with 1L of cold water and bring to a boil. Reduce heat, cover and simmer until slices are translucent, about 5 minutes. Drain kumquats and lemon slices and discard the water.
Return citrus slices to pot. Tie the whole spices and reserved seeds from lemons and kumquats in a piece of cheesecloth, and add the pouch to the pot. Add sugar and 1L water, cover and bring to a boil.
Cook the kumquat jam for 30-45 minutes over medium heat. Remove the bag of seeds and, when it’s cool enough to handle, squeeze the seeds in the cheesecloth with your hands or the back of a wooden spoon into the jam (take care not to break the bag). This will ensure that the natural pectin from the citrus slices is added to the kumquat jam to help it thicken. Continue cooking until jam has thickened to your liking, about 15 minutes. Remove from heat, then stir in liquor (if using), and ladle the mixture into clean jars.
Continue cooking until jam has thickened to your liking, about 15 minutes.
Remove from heat, then stir in liquor (if using), and ladle the mixture into clean jars.
If canning, seal with a two finger seal and process in a hot water bath for an additional 10 minutes.