Cumquat Marmaladequat Marmalade Recipes

KUMQUAT MARMALADE

Steps:

• 1. Day One - cover the kumquats and lemon with the cold water and let stand for 24 hours
• 2. Day two - place in a non-reactive saucepan, bring to a boil, add the sugar, then remove from the heat and stir until sugar dissolves
• 3. Let stand again for 24 hours
• 4. Day Three - once more bring to a boil using medium high (if you use high it might burn - just sayin that's my luck). Cook rapidly for 30 minutes or until 2 drops run off the edge of a metal spoon simultaneously
• 5. If there is any foam on the surface, skim off before pouring into hot sterile jars. Seal tightly and store in refrigerator.
• 6. Jelly thermometer should read 218-220 I don't recall storing in the fridge. I use the 5 minute inversion method for sealing my jellies

CHEF JOHN'S KUMQUAT MARMALADE

Steps:

• Quarter kumquats lengthwise; cut off white center membrane and remove seeds. Slice quarters into small pieces.
• Place kumquats into a pot. Add lemon zest (white part only), lemon juice, pinch cayenne, star anise, sugar, and water. Mix together. Cover and let sit at room temperature 2 or 3 hours to allow fruit to macerate. Or you can refrigerate overnight.
• Place pot over medium-high heat and bring mixture to a simmer, stirring occasionally. Reduce heat to medium; cook and stir occasionally for 10 minutes. Continuing cooking and stirring often until mixture is thick enough so that if you scrape a spatula across the bottom of the pan, you can briefly see the bottom of the pan before marmalade spreads back out, 30 to 40 minutes. Mixture should reach a temperature of 215 to 220 degrees F (120 to 125 degrees C). Remove from heat and allow to cool slightly, 5 to 10 minutes.
• Spoon warm marmalade into sterilized jars. Cover and let cool to room temperature. Refrigerate until thoroughly chilled.

KUMQUAT MARMALADE

Steps:

• Using a sharp knife, slice the kumquats lengthwise into quarters, then remove the white membranes and seeds. To a small (2-cup) measuring cup, add 1 cup of filtered water, add the seeds, and let them soak in the water while you prepare the rest of the preserves (see #1 in Notes section). Chop kumquats into ⅓ inch diced pieces and place them in an extra large measuring cup (chop enough for 6 cups). Leave the peel on the fruit as it provides much of the flavor.
• Dump the chopped kumquats into a large non-stick 3.5 quart saucepan and test for sweetness (see #2 in Notes section). Then squeeze fresh lemon juice into the saucepan and stir. Place saucepan on medium-high heat and stirring frequently, bring to a boil.
• Strain seed water liquid into another small measuring cup, and discard the seeds. As soon as the kumquats comes to a boil, add only ½ cup strained liquid, agave, cinnamon and ground cardamom, and stir well.
• Turn down the heat to low, cover with lid, and simmer for 15 minutes until kumquats are softened and starting to break down (see #3 in Notes section).
• Remove lid, stir and simmer uncovered for another 20-30 minutes until kumquats are super soft, completely cooked down, and have reached a thick consistency. Then test for doneness (see #4 in Notes section).
• Allow to cool in the saucepan uncovered for about 15 minutes, then carefully pour marmalade into airtight freezer safe containers. Let containers cool completely (uncovered) on your kitchen counter. Once completely cooled, cover and place containers in the refrigerator and chill overnight. The next day, keep one in the fridge and store the others in the freezer for later use.

CUMQUAT MARMALADEQUAT MARMALADE

Steps:

• Wash cumquats well. Pull cumquats apart and remove the pips the chop the cumquat up finely. Place the Put the fruit in a bowl. Add 1.25 litres water, cover with plastic wrap and leave overnight.
• Put two saucer plates in the freezer (you will see why later) Place the cumquats in a large saucepan with the lemon juice. Bring slowly to the boil, then reduce the heat and simmer, covered, for 30 minutes, or until the fruit is tender.
• Add the sugar. Stir over low heat, without boiling, for 5 minutes, or until all the sugar has dissolved. Return the mixture to the boil and boil rapidly, stirring frequently, for 20 minutes. Skim any scum from the surface during cooking with a skimmer or slotted spoon. When the marmalade falls from a tilted wooden spoon in thick sheets without dripping, start testing for setting point.
• Remove the saucepan from the heat, place a little marmalade onto one of the cold plates and place in the freezer for 30 seconds. A skin will form on the surface and the marmalade will wrinkle when pushed with your finger when setting point is reached. Remove any scum from the surface.
• Spoon immediately into clean, warm jars. Seal jars and turn upside down for 2 minutes, then invert and leave to cool. Label and date. Store in a cool, dark place for 6-12 months. After opening, store in the refrigerator for up to 6 weeks.