2, kumquat, lemon, soaked in salt water for 2 minutes, rubbed, and then rinsed with water. Using salt water can clean kumquat peel more cleanly and reduce the bitter taste of orange peel.

3. Cut kumquat in half and remove kumquat seeds with toothpicks. The seeds of kumquat will be bitter, so it must be cleaned up, and no seeds can be left.

4. Wash the lemon and slice it. Similarly, use a toothpick to remove lemon seeds. Because the lemon peel is washed with salt, it will be particularly soft and bitter.

5. Pour the rock sugar into a boiling pot and add 150g water. When the fire boils, turn to a small fire. Boil the rock sugar until it dissolves. You can stir it with a spoon, which will dissolve faster.

6. Pour in the cut kumquat and cook for about 45 minutes on low heat. Kumquat becomes thick and the water is light golden yellow.

7. Add lemon slices, stir well with a spoon, and continue to cook for 15 minutes. The water in the pot is getting smaller and smaller, and there is a faint fruit fragrance. Cooked kumquat jam, put it in a glass jar, let it cool, cover it, put it in the refrigerator, and brew a cup with warm water every day, which is healthy and delicious.