Kumquat jam




- 400 - 500g. of kumquats

- 800g. brown sugar

- 500ml. water

- Lemon zest


- Wash the kumquats.

- Cut the kumquats (with skin) into small pieces. Remove the seeds.

- In a saucepan put the water to boil with the sugar and lemon zest.

- We add the kumquat and cook over low heat for 10-15 minutes, stirring often.

- Serve cold or at room temperature.


In fruits peel is where most flavonoids and polyphenols are. Since flavonoids do not dissolve into the juice (pulp), they are more assimilable if we eat the skin.

Among its flavonoids, kumquat is rich in quercetin, a flavonoid with higher properties for circulation, hypertension, antibacterial, antiinflammatory and antiasthmatic. It also contains rutin, a compound that improves the state of the arteries and capillaries.

punto rojo More recipes and information on kumquat.

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Botanical-online is an informative page that describes, among other topics, the traditional uses of plants from a therapeutic point of view. Their descriptions do not replace professional advice. Botanical-online is not responsible for self-medication and recommends consulting with the physician.