Soak the kumquats in warm water for 15-20 minutes. Rinse the kumquats thoroughly with clean water.

Halve the kumquats and remove the seeds with a bamboo stick. Slice kumquats into thin rings.

Add the sliced kumquat, sugar, juice from lemons and oranges into a large ceramic pot. Add enough water to make sure all the kumquat slices are just submerged in the liquids. Place the bag of seeds into the pot as well.

Bring the mixture to a boil before lowering the flame to a simmer for 15 minutes, stirring periodically. Skim off any scum that forms on the surface.

Turn off the flame and leave the pot to cool down to room temperature before covering.

Bring the mixture to a boil and simmer for 10 minutes, stirring periodically.

Skim off any scum that forms on the surface. It should be considerably less than Day 1.

Turn off the flame and leave the pot to cool down before covering.

Remove the bag of seeds from the pot. Squeeze to extract all the pectin from within into the pot directly.

Bring the mixture to a boil again and stir carefully but continually to prevent the thickened jam from sticking to the bottom which can burn and char the base of the pot.

Simmer for 10 minutes with stirring and perform 'cold plate test' to check consistency if necessary. Chill a small plate in a freezer for at least 20 mins. Place a dollop of jam onto the plate and run a clean finger down the middle of the small puddle of jam. When the jam reaches the run consistency, the two separated pools should remain parted.

Pour the hot jam into sterilized jars and seal properly by inverting the lidded jars onto a heatproof surface to cool. Then place them in the refrigerator.