1. Rub the kumquats with baking soda, soak in water for about 10 minutes, then rinse off; remove the kumquats
2. Cut the kumquat and remove the core inside; put it in a blender and add a little water
3. Puree the kumquats; put the pureed kumquats in a non-stick pan and boil on high heat; squeeze in the lemon juice and cook slowly over medium heat
4. When the jam is still warm, add honey to adjust the sweetness; put it in a glass bottle after it is cool, and put it in the refrigerator
