Basya Tsybukmakher
I'm surprised at myself, but I've felt the urge to make jam despite all the abundance we have here in Israel.
Kumquats. Miniature oranges, or “tapuz sini,” “Chinese oranges.” They are bittersweet, very good for you :) and eaten with the peel on.
Or made into the most beautiful jam. All the little oranges in mine turned out translucent and bright... And I hope you'll enjoy the taste of kumquat jam!
Ingredients
For 1 kg of kumquats—800 g of sugar. Two or three cloves. Vanilla and cinnamon to taste.
Preparation
Before pricking the little oranges, wash them and leave them in water for an hour to an hour and a half. This will remove the bitterness. Then prick each little kumquat (or each tiny kumquat) in several places... Cover with sugar and wait until they release their juice. Bring to a boil, then turn off the heat. Once cooled, put them back on the heat. Repeat until translucent. Plus vanilla, cinnamon, cloves... You can't go wrong with them in jam.
Enjoy your meal!