1. Put the kumquat in a basin, add water that has not been used for kumquat and an appropriate amount of salt, and soak for 10 minutes to scrub.
2. Rub the lemon with salt to clean the outer skin. First cut into thin slices, and then cut each slice into 4 small pieces. Remove the lemon seeds, otherwise it will be bitter.
3. Cut the kumquat into thin slices with the thickness of the back of the knife. Do not remove the kumquat seeds.
4. Put the kumquat slices and lemon slices in a deep basin, and add a little bit of rock sugar.
5. Marinate for more than 15 hours. This is how the kumquat and lemon are marinated. The rock sugar has all melted. After the kumquat has softened, some gum has appeared.
6. Add 70 grams of kumquat lemon to the bread machine, start the jam program, and let the bread machine operate by itself. You can put a piece of grease paper or tin foil on the bread bucket to prevent liquid from spilling during the jam making process.
7. Kumquat lemon jam is ready, it is already very thick. It is used for flushing water, so it is much thicker than the usual jam spread on bread.
8. After letting the kumquat lemon jam cool, put it in a sterilized glass bottle, close the bottle cap tightly, and put it in the refrigerator for storage.
Tips:1. Be sure to add rock sugar, because rock sugar is to remove heat and reduce phlegm, do not use white sugar instead.
2. If there is no bread machine, put it in a non-stick pan and simmer for half an hour.
