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Preparation
2 hours
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Processing
1 hour
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Difficulty
Easy
Tắc jam (quất jam) is one of the delicious jams that cannot be missing during the Tet holidays. Today, TasteVN will show you how to make sweet and chewy tắc jam without bitterness, let’s get cooking right away!
Ingredients for Tắc Jam (quất jam) For 3 people
Tắc 500 gr (quất) Sliced ginger 1 piece Roasted white sesame A little Sugar 250 gr Salt A little
How to choose fresh and delicious tắc
- Choose ripe tắc fruits, bright yellow in color, with a light fragrant smell characteristic of the tắc tree, that is fresh tắc. Avoid tắc with a pungent, strong, unpleasant smell.
- Choose tắc fruits with smooth skin, round and shiny, not rough.
How to make Tắc Jam (quất jam)
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Prepare tắc (quất)
Wash the tắc in diluted salt water, then rinse it several times with clean water.
Cut off the stems and then make 8 symmetrical cuts around the tắc to create a flower petal shape, press both ends of the tắc to release juice and seeds (as shown in the picture).
Keep 2 tablespoons of tắc juice to use when marinating the tắc!
Tip: Making 8 symmetrical cuts will help you squeeze out the juice and seeds easily and make the tắc jam look more beautiful.
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Soak and blanch kumquats
Put 500ml of water into a bowl and add 1 tablespoon of salt to dissolve the mixture, then add the kumquat peel to soak for about 2 hours.
Rinse the kumquat peel with water, then squeeze it by hand to ensure the kumquat peel is completely dry.
Next, boil a pot of water and then blanch the kumquat peel for about 2 minutes, then take the kumquat peel out and drop it into a bowl of cold water.
Tip: Soak the kumquats in cold water to reduce their temperature and help the kumquat peel not to become soft.
Rinse the kumquat peel once more with water and gently squeeze to dry the kumquat peel, then set it aside to drain.
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Marinate calamondin
You add 250ml of sugar into a bowl, add 2 tablespoons of calamondin juice that has been squeezed (in step 1), and 1 teaspoon of salt, then mix the mixture well.
You add the calamondin peel into the sugar mixture, then add a slice of ginger. Finally, you take the calamondin-sugar mixture out to sun for about 1 hour for the sugar to dissolve completely.
Tip:
- If you want the jam to be more sour, add more calamondin juice!
- To keep the calamondin jam looking nice without breaking or tearing the petals, when adding the sugar mixture, you don’t need to mix it thoroughly, but let the sugar dissolve gradually.
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Cook calamondin
You put the calamondin-sugar mixture into a pan and cook on low heat, you don’t need to stir much, when the syrup boils, use chopsticks to flip the other side of the calamondin.
When you see the syrup is nearly dry, take the calamondin out onto a plate, continue to cook the syrup in the pan for another 5 minutes until it thickens and turns golden.
You then add the calamondin back in and stir gently one more time for the calamondin to absorb the syrup, then turn off the heat.
After that, you take the calamondin jam out and arrange it evenly on a plate, adding a bit of roasted sesame to make the calamondin jam look even better.
Finally, you take the plate of calamondin jam out to dry under the sun (it will take about 2 days for the jam to dry), or put it in the fridge refrigerator (the jam will dry after 1 day).
Tip: To avoid dust and insects when drying calamondin under the sun, remember to cover it with a fine cloth.
When the dried kumquat jam is ready, you just need to put it in a sealed bag or in a jar with a tight lid to enjoy gradually.
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Final Product
The kumquat jam has a shiny yellow color, shaped like beautiful petals that catch the eye. The jam has a sweet and slightly sour taste from the kumquat, blending with the fragrant aroma of ginger, making it an extremely attractive treat for guests during Tet!
Tips for Successful Execution
- To achieve a beautiful golden color for the tắc jam, you should not cook the tắc over high heat and should not let it dry out completely.
- You should store the tắc jam (quất jam) in a tightly sealed glass jar, kept in the refrigerator, which can be used for 1 – 2 months.
- Alternatively, you can keep the jam in a cool place, avoiding damp areas, with a usage time of about 2 weeks.
Benefits of Tắc Jam (Quất Jam)
- In addition to being delicious and not overwhelming, tắc jam (quất jam) is also very good for the digestive system, treats cough, relieves phlegm, prevents vomiting, and detoxifies alcohol.
- It will taste better when enjoying a piece of jam with a cup of hot tea.
See more:
Tangerine jam (quince jam) will have a sweet, refreshing taste with a lingering hint of quince peel. Besides being delicious to eat on hot days, tangerine jam is also very good for the digestive system, treats cough, relieves phlegm, prevents vomiting, and detoxifies alcohol.
Let’s get started on making delicious and nutritious jam for our family!
* Source of the recipe and reference images from the Youtube channel: Mưu Sinh Miền Que.
