KUMQUAT MARMALADE
I didn't even know what a kumquat was until my husband and I discovered them in southern Florida. Now I love using them for marmalade. I always get carried away making it and am happy to share! -Faye Robinson, Pensacola, Florida
Provided by Taste of Home
Time 1h
Yield 7 half-pints.
Number Of Ingredients 4
Steps:
- Rinse kumquats; cut in half and remove seeds. Place in a food processor; process until coarsely chopped., In a Dutch oven, combine kumquats and water. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute., Remove from heat; skim off foam. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts :
HOMEMADE KUMQUAT MARMALADE
A great way to use kumquats from our trees.
Provided by Cindy Larkins
Categories Jams and Jellies
Time 12h50m
Yield 20
Number Of Ingredients 5
Steps:
- Inspect four 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until needed. Wash new, unused lids and rings in warm soapy water.
- Rinse kumquats; cut in half and remove seeds. Place in a food processor and process until coarsely chopped.
- Combine kumquats and water in a saucepan. Stir in pectin and bring to a full rolling boil over high heat, stirring constantly. Stir in sugar and vanilla; return to a full rolling boil. Boil and stir 1 minute.
- Remove from heat; skim off foam. Ladle hot mixture into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 94.1 calories, Carbohydrate 23.6 g, Fat 0.2 g, Fiber 1.5 g, Protein 0.4 g, Sodium 2.5 mg, Sugar 22.1 g
CHEF JOHN'S KUMQUAT MARMALADE
If marmalade is not your favorite type of fruit preserve, it's most likely because of those bitter flavors from the white parts of whatever type of citrus was used. That is not an issue with this gorgeous kumquat marmalade.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 3h30m
Yield 32
Number Of Ingredients 6
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.
Nutrition Facts : Calories 34.9 calories, Carbohydrate 8.9 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.3 g, Sodium 1.7 mg, Sugar 7.6 g
TOASTED PAIN D'ÉPICE WITH KUMQUAT MARMALADE BUTTER
When we were opening Lucques, we had very little money for the renovation. The space had a decent kitchen but lacked a great oven. Fritz León, one of our purveyors, was hanging out with us one long day of construction and happened to mention a "huge, fantastic" deck oven that one of his other clients downtown was selling for (and this was the key) "cheap." What more could I ask for? I bought it on the spot. I began to doubt myself when we went to pick it up and found it was so huge and heavy that we had to take it apart just to get it through the kitchen door. It was a monster, and when we finally did get it installed it seemed as if the old dinosaur had a mind of its own. Each deck ran at a specific, apparently predetermined temperature, no matter what setting we mere mortals put it at. The lower deck was at a constant 350°F, the middle at 400°F, and the top at a raging 500°F plus. It wasn't long before the top deck was christened "the Terminator," and now I can't imagine life at Lucques without it. It was even instrumental in the evolution of our pain d'épice, developed by former pastry chef Kimberly Sklar. For a crispy exterior, she sliced the classic Alsatian spice bread and toasted it on the floor of the Terminator before slathering it with butter and kumquat marmalade. At home, you can simulate the "Terminator effect" in a hot cast-iron pan.
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F.
- Lightly butter a loaf pan.
- In a large saucepan, bring the honey, brown sugar, and 3/4 cup water to a boil, stirring frequently. As soon as it comes to a boil, take the mixture off the heat. Sift in 1 cup of the flour, whisking continuously. Set aside.
- Sift together the remaining cup of flour, the baking powder, baking soda, cinnamon, nutmeg, and cloves.
- Whisk together the eggs, egg yolk, ginger, and ginger juice. Whisk the honey mixture into the eggs. Slowly fold the remaining dry ingredients into the batter in three parts (if you add too much or too quickly, your batter will be lumpy).
- Pour the batter into the prepared loaf pan, and bake 35 to 40 minutes, until the loaf is firm to the touch. Let cool completely before slicing.
- Heat one or two cast-iron pans over medium-high heat for 2 minutes. (You can toast the pain d'épice in two pans or in batches.)
- Cut six 1/2-inch-thick slices of pain d'épice, and butter them on both sides. Place the slices in the pan, and toast a few minutes on each side, until golden brown and crisp. Slather each slice with kumquat marmalade butter, and fan them out on a platter, overlapping them slightly. Top with the reserved candied kumquats.
- In a medium saucepan, bring the granulated sugar and 2 cups water to a boil over medium-high heat, stirring to make sure the sugar is completely dissolved. Add the kumquats, and cover the fruit with a piece of parchment or a small plate to keep them submerged. Turn the heat to low, and cook about 25 minutes, until the kumquats are translucent. Drain the fruit, reserving the sugar syrup. When the kumquats have cooled, cut them in half lengthwise and remove the seeds. Cut halves lengthwise into 1/8-inch-thick slices.
- Cream the butter and confectioners' sugar at medium-low speed in the bowl of a stand mixer fitted with the paddle attachment until it's light and fluffy, about 3 minutes. Add all but 3 tablespoons of the candied kumquats. Add a tablespoon or two of the reserved syrup and a pinch of salt. Mix to combine, taste, and add more syrup if you like.
KUMQUAT MARMALADE
Make and share this Kumquat Marmalade recipe from Food.com.
Provided by dicentra
Categories Citrus
Time 50m
Yield 4 pints
Number Of Ingredients 5
Steps:
- Slice the kumquats in half and remove the seeds and the tough white center membrane.
- Try to leave as much flesh as possible lining the peel.
- In a large heavy- bottomed pot, mix the kumquats, juice of ½ lemon, water and sugar. Bring to a boil, then reduce heat and simmer for about 15 minutes.
- The liquid should be syrupy. Cover and leave to steep overnight.
- The next day, bring the mixture back to a boil. Add the vanilla extract.
- Lower heat, and simmer for about an hour, stirring periodically and removing any foam with a spoon.
- Check the temperature regularly with a candy thermometer - when the mixture reaches 220 F, it's ready.
- The marmalade will seem runny, but will thicken up quite a lot when it cools.
- To test whether it's ready, chill a plate in the freezer for a few minutes.
- Place a few drops of the marmalade on the chilled plate. If the marmalade thickens to a jam-like consistency, it's ready.
- Now you need to jar the jam.
- While the marmalade is simmering, bring another large pot of water to the boil.
- Boil the jars and their lids for about 10 minutes. Remove with a pair of tongs (also sterilized), and place on a clean kitchen towel.
- When the marmalade is ready, pour into the jars, leaving a little air at the top of the jar.
- Put the lids on and tighten. Place the closed jars upright into the pot of hot water, ensuring that water covers the lids.
- Boil for 10 minutes. Remove (carefully! They will be hot) and let cool.
- The seal at the top of the jars should be vacuumed down (they should not pop when you press on them).
- If the jars sealed correctly, the marmalade should keep without refrigeration for a year.
KUMQUAT MARMALADE
I first heard of kumquats when I moved to Australia in 1982 -- and then I discovered that my neighbours had an abundant supply. Fruit shouldn't go to waste, so I adapted this recipe from 'The Complete Book of Fruit' by Leslie Johns and Violet Stevenson. I have successfully doubled and tripled this recipe, but you will probably need to cook it longer to reach the jelling point. Time does not include overnight standing.
Provided by Leggy Peggy
Categories Citrus
Time 1h45m
Yield 2 1/4 cups, 36 serving(s)
Number Of Ingredients 4
Steps:
- Slice the kumquats and put them in the water (in a pan that can be used on the stovetop). Let this stand overnight.
- The next day, put the pan on the stovetop and boil the fruit until it is tender. Then pour the fruit mixture into a bowl and let stand for another night.
- On the third day, transfer the fruit/water mixture to a cooking pot and add 1 1/2 cups of sugar. Add brandy if used. Boil this mixture until it jells (about 45 minutes).
- Pour into warm, sterilised jars and seal. Or use a processing method you prefer.
Nutrition Facts : Calories 32.2, Sodium 0.9, Carbohydrate 8.3, Sugar 8.3
KUMQUAT MARMALADE BUTTER
Steps:
- In a medium saucepan, bring the granulated sugar and 2 cups water to a boil over medium-high heat, stirring to make sure the sugar is completely dissolved. Add the kumquats, and cover the fruit with a piece of parchment or a small plate to keep them submerged. Turn the heat to low, and cook about 25 minutes, until the kumquats are translucent. Drain the fruit, reserving the sugar syrup. When the kumquats have cooled, cut them in half lengthwise and remove the seeds. Cut halves lengthwise into 1/8-inch-thick slices.
- Cream the butter and confectioners' sugar at medium-low speed in the bowl of a stand mixer fitted with the paddle attachment until it's light and fluffy, about 3 minutes. Add all but 3 tablespoons of the candied kumquats. Add a tablespoon or two of the reserved syrup and a pinch of salt. Mix to combine, taste, and add more syrup if you like.
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