📖 Instructions

1. Prepare the Kumquats: Thoroughly wash the kumquats. Remove any stems or leaves. Slice them thinly and remove any seeds. This will help reduce bitterness and make them easier to process. Nobody likes bitter jam, trust me!
2. Process the Kumquats: Place the sliced kumquats in a food processor. Pulse until they are finely chopped. Be careful not to over-process; you want a slightly chunky texture, not a puree. Set aside.
3. Toast the Almonds: Preheat your oven to 350°F (175°C). Spread the slivered almonds on a baking sheet lined with parchment paper. Toast them in the oven for 8-10 minutes, or until they are lightly golden and fragrant. Keep a close eye on them, as they can burn easily. Once toasted, let them cool slightly and then coarsely chop them.
4. Combine Ingredients: In a small saucepan, combine the chopped kumquats, sugar, lemon juice, and almond extract. Stir well to ensure the sugar is evenly distributed. The lemon juice helps with preservation and adds a nice tang.
5. Cook the Jam: Place the saucepan over medium heat. Bring the mixture to a gentle boil, stirring occasionally to prevent sticking. Once boiling, reduce the heat to low and simmer for about 30-40 minutes, or until the jam has thickened to your desired consistency. Use a candy thermometer to monitor the temperature; it should reach around 220°F (104°C).
6. Add Almonds: Stir in the toasted, chopped almonds during the last 5 minutes of cooking. This allows the almonds to soften slightly and infuse their nutty flavor into the jam.
7. Check for Consistency: To check if the jam is ready, place a small spoonful on a chilled plate. Let it sit for a minute, then push it with your finger. If it wrinkles and sets, it’s ready. If not, continue simmering for a few more minutes and test again. This is a crucial step – nobody wants runny jam!
8. Jar the Jam: Remove the saucepan from the heat. Carefully ladle the hot jam into the sterilized jars, leaving about ¼ inch of headspace at the top. Wipe the rims of the jars clean with a damp cloth.
9. Seal the Jars: Place the sterilized lids on the jars and screw on the bands until they are fingertip-tight. Don't overtighten, as this can prevent a proper seal.
10. Process for Storage: Place the filled jars in a boiling water bath, ensuring they are completely submerged by at least 1 inch of water. Bring the water to a boil and process for 10 minutes. This creates a vacuum seal, ensuring the jam stays fresh for longer.
11. Cool and Check Seals: Carefully remove the jars from the water bath and place them on a towel-lined surface to cool. As they cool, you should hear a popping sound, indicating that the jars have sealed properly. After they have cooled completely (about 12-24 hours), check the seals by pressing down on the center of each lid. If the lid doesn’t flex, it’s sealed. If it flexes, the jar isn’t sealed properly and should be refrigerated and used within a few weeks.