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Jam Setting Sugar
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Sweets
Cumquat Jelly (Kumquat)
8 hours
15 mins
1 hours
35 mins
Easy
3
This is a simple jelly recipe that preserves the bright colour and flavour of cumquat fruit. The sharp tangy bitterness of a strong blue cheese is a match made in heaven for the sweet citrus zest of this jelly.
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- Ingredients
- Method
Ingredients
- 1kg cumquats, halved
- 1 lemon, thinly sliced
- 1.5 litres water
- Approximately 4 cups (800g) Chelsea Jam Setting Sugar
Chelsea Products in Recipe
Reviews
2
What did you think of this recipe?
Suzanne
This is great recipe for the huge amounts of Kumquats I’ve been given
5
Rosie
Delicious. Quite easy as you don't have to remove the pips. As long as you have muslin and a seive, it's straight forward. Tastes really good too and it's clear and golden when set. Great as a paste on a cheese board.
5
Method
Place cumquats and lemon slices in a large saucepan and cover with water. Bring to the boil. Reduce heat to a low simmer, cover with lid and cook the fruit for 30 minutes. Remove lid and cook for a further hour. Regularly skim off the froth as it comes to the surface.
Line a large sieve with muslin and place over a large bowl. Pour cumquat mixture into the sieve. Set aside overnight to drip into the bowl. Do not push through sieve.
Place a saucer in the freezer. Measure the cumquat liquid into a saucepan and add an equal quantity of jam setting sugar to the liquid. For example, if you have 4 cups of cumquat liquid add 4 cups of Chelsea Jam Setting Sugar
This may vary depending on the size of saucepan used.
Stir cumquat mixture and sugar over a medium heat for 1 minute or until sugar dissolves. Bring to the boil and boil rapidly for 4 minutes or until it forms a syrupy consistency (removing any scum with a large metal spoon).
Test a small amount of jelly on the cold saucer (the surface should wrinkle when a spoon is pushed through it).
Ladle hot jelly into sterilised jars and screw on lid to seal. Turn upside down for 5 minutes to draw a vacuum. Turn upright and set aside until cooled. Label, date and store in a cool, dark place. Refrigerate after opening.
Chelsea Products in Recipe
Jam Setting Sugar
Make jam in minutes!...
Reviews
2
What did you think of this recipe?
Suzanne
This is great recipe for the huge amounts of Kumquats I’ve been given
5
Rosie
Delicious. Quite easy as you don't have to remove the pips. As long as you have muslin and a seive, it's straight forward. Tastes really good too and it's clear and golden when set. Great as a paste on a cheese board.
5
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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