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Preparation
8 hours 10 minutes
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Cooking
2 hours 50 minutes
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Difficulty
Easy
Tac jam, also known as kumquat jam, is delicious and chewy with a beautiful flower petal shape, a sweet and sour taste that many people love. Join the kitchen with TasteVN to refer to the detailed steps of making tac jam in the following article for the Tet holiday.
Ingredients for Tac Jam For 5 people
Kumquat 1 kg (tac) Granulated sugar 500 gr Coarse salt 55 gr (or regular salt)
Image of Ingredients
How to Make Tac Jam
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Prepare the Kumquat
Put 200ml of clean water and 30gr of coarse salt into a bowl, soak the kumquats in the salt water for 10 minutes to remove dirt. Rinse the kumquats under running water and let them drain.
To shape the jam more attractively, use a knife to make 5 or 6 vertical cuts on the kumquat to create a flower petal shape, making sure not to cut the kumquat completely in half. Use your hand to squeeze out the juice and seeds from the kumquat, strain out the seeds to collect the kumquat juice.
Add 20gr of coarse salt to the bowl of kumquats, mix well, and soak for 1 hour.
Tip: You need to remove all the kumquat seeds so that the finished product doesn’t taste bitter.
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Blanch the kumquats
Place a pot on the stove over medium heat, add 2 liters of water and bring to a boil, then add the kumquats and blanch for 3 – 4 minutes before removing and soaking them in a bowl of ice water for 15 minutes, then drain.
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Cook the kumquats
Add 500g of sugar, 2 tablespoons of kumquat juice, and 5g of salt into a bowl, mix well with a spoon, and let it sit for 8 hours or overnight.
Place a pot on the stove over medium heat, add the kumquats and cook for about 30 – 40 minutes until the syrup thickens and becomes sticky, then turn off the heat and let cool.
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Drying Kumquats
You arrange the kumquats on a baking tray lined with parchment paper.
To keep the temperature in the oven stable, preheat the oven at 150 degrees Celsius for 10 minutes, then place the kumquat tray in to dry at 100 degrees Celsius for about 35 – 40 minutes.
Tip: If you don’t have an oven, you can dry the kumquats in the sun for about 1 day. Also, be sure to cover them with a mosquito net or food cover to keep flies away.
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Final Product
The kumquat jam, when completed, has a beautiful shiny yellow color, a sweet taste from the sugar, a slight bitterness, and a refreshing sour taste that is very delicious.
Show off your cooking skills and treat the family!
How to preserve kumquat jam
- To preserve kumquat jam, you should put the jam in a tightly sealed glass jar, place it in a dry place, avoiding exposure to air, or you can put it in the refrigerator refrigerator for longer preservation.
- Be careful when using the jam, take out only as much as you need and do not return any leftover jam back into the jar.
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I hope that through this article, readers can make the delicious and healthy kumquat jam themselves. Don’t forget to share your results or provide feedback in the comment box below. Wishing you success!
