Kumquat Marmalade 金柑のママレード
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
1
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Calories
903 kcal
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Course
Condiments
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Cuisine
Japanese
Kumquat Marmalade 金柑のママレード
Description
This Kumquat Marmalade combines fresh kumquats sliced thinly to capture both peel and pulp, cooking them down with sugar and water. The process starts by boiling the mixture over high heat, then simmering to reduce and thicken the liquid, concentrating flavors. Kumquats impart a bright citrus tartness, with the peel adding slight bitterness and zest.
The resulting marmalade is thick and spreadable, rich with both fruit and sweetness. It can be stored in sterilized jars for extended freshness. This type of marmalade is traditionally enjoyed as a breakfast spread or alongside tea, with its flavorful citrus notes complementing sweet or savory dishes.
Because it uses whole fruit sliced finely, biting into a spoonful delivers both rind texture and juice. The relatively simple ingredient list keeps the flavor focused on kumquats themselves without added pectin or complex additives.
Ingredients
- 400 g Kumquat
- 160 g sugar
- 200 ml water
Instructions
- Wash the kumquats and take the out the stem.
- Cut the kumquats in half then slice them thinly.
- Place them in a small sauce pan over high heat.
- Add the sugar and water and bring it to boil.
- Turn the heat down to medium once it has boiled and let it simmer for about 15 minutes or until it has thickened.
- Turn the heat off and pour the marmalade into a sterilized jar.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 903 kcal
% Daily Value*
| Calories | 903kcal | 45% |
| Carbohydrates | 223g | 74% |
| Protein | 7g | 14% |
| Fat | 3g | 5% |
| Sodium | 51mg | 2% |
| Potassium | 744mg | 16% |
| Fiber | 26g | 104% |
| Sugar | 197g | 394% |
| Vitamin A | 1160IU | 23% |
| Vitamin C | 175.6mg | 195% |
| Calcium | 248mg | 25% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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