kumquat quick-jam question
I want to make a quick, bright kumquat "jam" to stir into a dulce de leche ice cream I'm working on. I will slice and de-seed the kumquats, but them I'm wondering how best to proceed:
- Boil with water alone, and then let sit overnight, before adding sugar the next day. Is this necessary?
- Can I boil with water, sugar, and a bit of lemon or lime juice, until goopy? Wait for it to cool, and stir into the ice cream?
I have no intention of preserving the "jam". I just want a slush of soft, concentrated kumquat flavor.