Kumquats 450g

Lemons 50g

Icing sugar 100g

Honey 200g

Steps 1

First, put both kumquats and lemons into lightly salted water to soak for an hour, then wash the surfaces with warm water. This will remove pesticides and wax.

Step 2

Wash the lemons and use a peeling knife to peel out the outer layer of skin, like honey grapefruit tea, the thinner the better, then peel out the flesh, remove the seeds and chop the flesh; kumquats cut open and remove the seeds and then chop the flesh as well.

Step 3

Cut the ingredients together into the blender into the jam, if the blender can not beat, that is too thick, to add a little water. Do not overdo it. This slightly broken on the line, do not have to be too delicate. (Don't ask me why this picture is horizontal. This is straight out of the cell phone.)

Step 4

Pour the beaten jam into a stainless steel milk pot and cook on low heat, meanwhile put in the icing sugar, and stir frequently when cooking, don't paste the pot. The whole process is usually 20 minutes, but because I have very little sugar and added a little water, so it boils a little longer, about half an hour.

Step 5

Keep cooking until the jam thickens in the pan and big bubbles come out, then turn off the heat. Allow to cool to 40 or 50 degrees and stir in 200g of honey. Then let it cool completely before bottling and storing in the fridge.