Thursday, December 19, 2013

Kumquat marmalade

Kumquat marmalade


Kumquats, they're mini oranges with an interesting name. There are 3 varieties of the fruit, in this recipe I'm using the oval. They also come in round and the Jiangsu variety which can be round or bell shaped. 

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.
Kumquat marmalade

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.

Kumquat marmalade


Ingredients (yields 32 ounces)        metric conversion           print recipe
  • 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)

Directions
  1. Cut the Kumquats lengthwise and remove any seeds and dry pith.
  2. Add to the food processor and pulse until very small.
  3. In a medium saucepan, add all the ingredients.
  4. Stir until combined over medium heat.
  5. Attach candy thermometer to the pan.
  6. Cook for 20-30 minutes or until the temperature reaches 220 degrees F/104 degrees C on the candy thermometer.
  7. 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.

 Kumquat marmalade




13 comments:

  1. Kumquats are the prettiest fruit. My late mother-in-law used to have a tree in her garden and she would just eat them whole right off the tree! I'm not sure I could do that, but I'd definitely love an enormous piece of toast slathered with your jam.

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  2. These look delicious. I wanted to try it but had completely forgotten abt it.

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  3. Jerin, if you can find Kumquats please try the recipe, I have it every morning on my bagel, it's my new fave. If you do, let me know how it is and thank you for stopping by.

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  4. Are Kumquats still in season? This look delicious!

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  5. Hi Dandelion, I believe they are in season until March. Thank you for visiting! Let me know if you find them.

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  6. I have a new kumquat tree, so excited to try this! About how many kumquats are 12 ounces?

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  7. There are about 30 in 12 ounces. Let me know how it turns out and thank you for visiting.

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    1. Well, I gave it a try. Cooked it for almost 40 minutes and it still didnt seem thick enough though the temp on the candy thermometer was at 220. It was a bit thick, but certainly not marmalade thick. Hoping it will thicken more as it sits.

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    2. It does thicken as it cools. Let me know how it turned out.

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    3. Thank you so much for your prompt responses to my questions/comments. I had my first toast with marmalade this morning and it was perfect!!

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    4. That makes me so happy! Thank you for keeping me posted! :)

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  8. My mom used to make orange marmalade and I loved it. I have never tried Kumquat marmalade but I will definitely give it a shot. Thanks for sharing!

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    Replies
    1. I had never had it and got inspired by seeing them in the store, now I love it :)

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