Kumquat Marmalade Recipe
User Reviews
4.4
Kumquat Marmalade Recipe
Description
The marmalade preparation starts with rinsing kumquats and slicing them thinly, removing seeds to avoid bitterness. The fruit slices mix with sugar and fresh lemon juice provide acidity that enhances flavor and assists in setting. The mixture is brought to a rolling boil, then cooked gently to concentrate and thicken.
The finished marmalade can be blended with a hand blender to adjust texture from chunky to smooth. The setting point is checked either by pouring a hot sample on a chilled plate or measuring temperature to about 105°C (220°F). This ensures the marmalade achieves the proper gel consistency.
The marmalade is jarred hot into sterilized containers, which are then sealed and inverted to create a vacuum, improving shelf stability. Adding a few drops of rum or vodka to the lid disinfects and helps prevent mold during storage. The recipe yields approximately three 8-ounce jars.
Macerating the kumquat slices overnight with sugar and lemon juice is optional, softening the peel and releasing pectin and flavor before cooking.
Ingredients
- 14 Ounces Kumquat about 12 pcs (larger variety
- 10.6 Ounces sugar
- lemon juice of ½ lemon
Instructions
- Rinse fresh Kumquat fruits to get rid of impurities.
- Cut the kumquat into thin slices. Pick out the pips and discard the pips.
- Place kumquat slices into a pot and stir in sugar and lemon juice.
- Heat up and bring to a rolling boil. Stir occasionally.
- Reduce the heat to a medium setting and keep on cooking down the marmalade.
- Blend marmalade with a hand blender to the desired consistency. I like it chunky.
- Test if the marmalade is set by pouring some hot marmalade on an ice-cold plate. If it's running, it's not set, and it needs to cook further down. OR check with a candy thermometer if it's set. 105 Celcius/220 Fahrenheit is the setting point.
- Prepare jars and lids. They should be clean and sterilized. Pour some liquor into the lids to kill all remaining microbes.
- Pour the marmalade into the jars up to the rim and close the jar with a lid. Turn it upside down to create a vacuum.
- Turn it back when it's not too hot anymore and store jars in a dry and cool place on a shelf. Store in your fridge after you open the jars.
Notes
- Yield is about 3 jars (8 oz each) or 100 teaspoons of marmalade.
- Optional overnight maceration of kumquat slices with sugar and lemon juice softens peels and enhances flavor.
- Add a few drops of clear spirits into jar lids before sealing to reduce risk of mold.
- Use the cold plate test or candy thermometer to ensure proper set of marmalade.
- Keep jars stored in a cool, dry, and dark place for longevity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 38 oz/230 ml jars
Amount Per Serving
Calories 480 kcal
% Daily Value*
| Calories | 480kcal | 24% |
| Carbohydrates | 121g | 40% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 14mg | 1% |
| Potassium | 248mg | 5% |
| Fiber | 9g | 36% |
| Sugar | 112g | 224% |
| Vitamin A | 384IU | 8% |
| Vitamin C | 58mg | 64% |
| Calcium | 83mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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