In the process of making this marmalade, I couldn't help think about spreading it on a lovely warm scone with clotted cream, think I might have to make some.
If you're like me and you prefer marmalade that is not too chunky, you will need to chop the Kumquats very small. They also have seeds and removing them is quite a tedious task, so I found that if you cut them lengthwise you can see the seeds and remove them easier. If you find when you cut them, that the white pith inside looks really dry, remove it.
To save yourself from chopping madness, I found that putting the halves in the food processor and pulsing, makes for a much quicker process than trying to finely chop by hand. This is also helps release some of the juices and oils from the zest.
Another handy tip: when you are ready to transfer the marmalade to your jars, pour the marmalade into a glass measuring jug, that makes for easy transfer into the jars.
- 12 ounces Kumquats
- 1 1/2 cups water
- 1 cup fresh orange juice
- 3 cups fine sugar
- 1 candy thermometer * (see note)
- 4 jars with lids, sterilized ** (see note)
- Cut the Kumquats lengthwise and remove any seeds and dry pith.
- Add to the food processor and pulse until very small.
- In a medium saucepan, add all the ingredients.
- Stir until combined over medium heat.
- Attach candy thermometer to the pan.
- Cook for 20-30 minutes or until the temperature reaches 220 degrees F/104 degrees C on the candy thermometer.
- Skim any foam that is on the top.
* If you don't have a candy thermometer, place a small plate in the freezer for an hour before you start. To test if the marmalade is ready, drop a little onto the plate and if it gels, it's ready.
** To sterilize the jars, wash with warm soapy water and rinse well. Arrange the jars and lids onto a baking sheet and leave in a preheated, 175 degree F/80 degree C oven for 25 minutes. Or, boil the jars and lids in large saucepan of boiling water for 15 minutes. Allow to dry completely.