Julius’ Kumquat and Marc de Galilee Jam

Chef Izhar Sa’ar, Rutenberg Restaurant

2 hours and 20 minutes

34 fl. oz / 1 liter container

Kumquat jam in a glass canning jar

Photography: Matan Choufan

Photography: Matan Choufan

Jam is probably the most common method of preservation. Here an Eau de Vie is added to kumquat jam to deepen its range of flavors.

At chef Yizhar Sahar’s restaurant Rutenberg, he uses this jam not just on toast but in stews and cold melon soup. He also uses it as an accompaniment to ripe cheeses like brie and camembert, and alongside celery sorbet.


  • 2.2 lb / 1 kg kumquats, rinsed and halved
  • 2 ½ cups / ½ kg sugar
  • 1 shot of Marc de Galilee by Julius Distillery or another spirit like brandy


  1. Place the kumquats and sugar into a pot over medium-low heat. Bring the mixture to a gentle simmer and cook for about 1½ to two hours, until the mixture thickens. 
  2. Add the spirit and cook for another 10 minutes. Transfer to a sterilized container while the jam is still hot. Seal the container well and store. The jam stores well for up to 6 months (sometimes for even longer).

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