自制金桔酱 homemade kumquat jam 【中文/English】

网购的金桔新鲜到货，颗颗饱满圆润，迫不及待动手解锁家常金桔酱。

做法超简单，全程不用盯锅！先把金桔用食盐反复搓洗，去掉表面的果蜡和杂质，剪去果蒂，切成薄薄的圆片，去除里面的籽。处理好的金桔放进电饭煲，铺上一层冰糖，不用加水，按下煮饭键就可以静待美味啦

刷遍全网教程，发现柠檬是标配，奈何手边没有，只能遗憾省略，主打一个随机应变。随着电饭煲慢慢加热，冰糖逐渐融化，裹住每一片金桔，果肉的水分慢慢蒸发，颜色渐渐变得透明，泛着淡淡的橙红色。

成品出锅，没有柠檬的中和，口感偏甜，少了一丝酸甜清爽，多了几分纯粹的果香回甘，吃多了会有一点点甜腻，但整体绵密顺滑，口感绝了。放进冰箱冷藏后，冰凉清爽，解腻又开胃，直接吃、冲水喝都可以。

下次做想尝试加入山楂，我还是更喜欢酸酸甜甜的味道。

The kumquats I ordered online arrived fresh and plump, so I jumped right into making homemade kumquat jam.
The process is super easy—no need to watch the pot. I rubbed the kumquats with salt to clean them, cut off the stems, sliced them thin, and removed the seeds. Then I put them into a rice cooker, added a layer of rock sugar, no water at all, pressed the cook button, and waited.
Most recipes online add lemon, but I didn’t have any, so I skipped it and went with what I had. As the cooker heated up, the sugar slowly melted and coated each slice. The fruit released its juice, turned soft and clear, and took on a light orange color.
The final jam was on the sweet side without the lemon. It missed a bit of sour freshness, but the fruit flavor was clean and rich. It can feel a little too sweet if you eat too much, but the texture is smooth and thick—really nice. After chilling it in the fridge, it tastes cool and refreshing. You can eat it by the spoon or mix it with warm water.
Next time, I want to try adding hawthorn. I still love a sweet-and-sour taste.

For the best experience view this post on Liketu