Directions:

Combine all the ingredients in a medium sauce pot. Bring the mixture to a simmer and cook for 8-10 minutes, or until the kumquats are tender and almost translucent in the center. The liquid will have reduced to the consistency of a loose jam. Remove from heat, as the jam cools it will thicken more. Serve with spiced ginger scones or store in an airtight container in the refrigerator.