How To Make Kumquat Jam Bars - Best Recipe | Charleston Magazine
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Cooking tools:
- Pot
- Wooden spoon
- Airtight container
- Whisk
- Oven
- Nine-by-13-inch baking pan
- Parchment paper
- Mixing bowl
- Stand mixer
- Spoon
- Cooling rack
- Chef's knife
- Kitchen scale
- Measuring cup
- Measuring spoon
- Stove
- Refrigerator
- Freezer
- Powdered sugar sifter
- Fine-mesh sieve
- Zip-top bag
Ingredients
- 2 cups sugar, divided
- 2 Tbs. apple pectin
- 1 tsp. kosher salt
- 2 cups kumquat slices, seeds removed (about 2 lbs. whole kumquats)
- 2 cups fresh orange juice
- 3 Tbs. champagne vinegar
- 1/2 vanilla bean, split and seeds scraped
- 1 cinnamon stick
- 1 cup plus 2 Tbs. all-purpose flour
- 3/4 tsp. baking powder
- Pinch kosher salt
- 1 stick unsalted butter, room temperature
- 1/2 cup sugar
- 1 egg yolk
- 1/4 tsp. pure vanilla extract
- Powdered sugar for serving
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