Kumquat Marmalade Recipes

EASY KUMQUAT JAM RECIPE

Steps:

• Place the seeds in a small, food safe bag or some cheesecloth. Tie the top.
• Put the chopped kumquats and water in a heavy pot. Let the seeds hang into the kumquats and water and place the lid on to keep the top of the bag from submerging. The seeds contain pectin which helps the jam to set.
• Allow to rest for a minimum of 8 hours.
• Remove the bag and squeeze as much as you can from it (this is the natural pectin which helps the jam set). With a large bowl nearby, measure the amount of jam mixture that you have in the pot with cups. This number of cups is a better measurement of how much sugar you should use. Example, if have 9 cups of mixture, use 9 cups of sugar. My mother always uses a little less, but if you like it sweeter use the same amount.
• Move the pot to a cooktop over medium heat. Slowly bring to a boil, stir and reduce heat to simmer for about 20 minute or until the rind has softened.
• Next, add the sugar; stir and bring to a rolling boil (do not simmer) for approximately 30 to 45 minutes. The less sugar, you use, the longer it will need to boil to reach the setting point (105C or 220F).
• The jam is ready when it congeals when dripped onto a plate from the freezer, if you do not have a candy thermometer.
• Remove the pot from the heat and using an immersion blender, carefully blend the jam.
• Rinse the jam jars and lids with boiling water then immediately ladle the jam into the jars. It's helpful to have a widemouth funnel, but not necessary. Clean the rim with a damp cloth and put the lid on tightly, as soon as possible. Finally, set aside and allow to cool completely and refrigerate.

KUMQUAT MARMALADE

Steps:

• Place slice kumquats in a bowl, add sugar, ginger, vanilla, cardamom, salt, and water. Allow kumquat to sit for 30 minutes.
• Transfer kumquat slices and juice to a saucepan and bring to a boil. Reduce heat to simmer for 25 minutes or until thickened to a jam-like consistency. The marmalade will thicken more as it cools.
• Transfer marmalade into a glass jar with a tight-fitting lid. Marmalade will keep for about 10 days in the refrigerator.

HOW TO MAKE SPICED KUMQUAT MARMALADE (NO PRESERVATIVE RECIPE)

Steps:

• In a large pot, add chopped kumquats, water, juice, sugar, spices.
• Mix everything and marinate for 15 minutes.
• Place the same pot on high flames till the first boil comes.
• Stir on high flames for 5 minutes and then reduce the flame and cover cook for 30 minutes.
• Stir every 5 minutes.
• After 30 minutes, the marmalade mix would have thickened a little and it will coat the back of the spoon evenly.
• Turn off the heat.
• You can remove the cinnamon stick and cloves (as per choice).
• Let the marmalade cool and it will thicken up as it cools.
• Pour into sterilized bottle/jar and keep in a fridge for later use.
• Slather evenly on toast / cheese or fruits and enjoy.

KUMQUAT MARMALADE

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.

KUMQUAT MARMALADE

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.

KUMQUAT MARMALADE

Steps:

• Put the lemon slices in a large non-reactive pot. Cover with cold water and bring to a boil. Reduce the heat and simmer until the lemons are translucent, about 5 minutes. Drain. (Discard the water.)
• Put the blanched lemons back in the pot. Tie the seeds from the lemons and kumquats securely in a piece of cheesecloth and add the seed sack to the pot along with the sliced kumquats and water. Bring to a boil; remove from heat, cover, and let stand 24 hours.
• The next day, put a small plate in the freezer.
• Add the sugar and salt to the pot, and cook the marmalade for 30 to 45 minutes over medium heat. Remove the bag of seeds and when it's cool enough to handle, squeeze the seeds in the cheesecloth using your hands or place it in a ladle and press it with the back of a soup spoon (being careful not to break the fabric and release the seeds) over the jam pot to so the pectin goes directly into the marmalade mixture.
• Continue cooking until it has reached the jelling point, about 220ºF (104ºC) degrees, if using a candy thermometer. To test the marmalade, turn off the heat and put a small amount on the plate that has been chilled in the freezer and briefly return it to the freezer. Check it in a few minutes; it should be slightly jelled and will wrinkle a bit when you slide your finger through it. If not, continue to cook until it wrinkles slightly on the chilled plate when you nudge it.
• Remove from heat, then stir in the kirsch (if using), and ladle the mixture into clean jars.

KUMQUAT MARMALADE

Steps:

• Combine sugar, kumquats, water, and fruit pectin in a pot. Bring to a rapid boil over high heat; continue to boil for 1 minute. Let stand for 5 minutes; skim off foam on top.
• Meanwhile, inspect 4 pint-size jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until kumquat mixture is ready. Wash new, unused lids and rings in warm soapy water.
• Pack marmalade 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.

KUMQUAT MARMALADE

Steps:

• Wash and dry kumquats; slice thinly and remove seeds.
• Add lemon and water; let stand overnight.
• Heat to boiling point and cook until peel is tender and clear.
• Let stand again for 24 hours; add sugar and cook very slowly until mixture thickens sufficiently, stirring occasionally to prevent scorching.
• Pour into sterilized jars, seal and process in boiling water bath for ten minutes.

KUMQUAT MARMALADE

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 RECIPE

Steps:

• Slice the kumquats in half lengthwise. Over a bowl covered with a mesh strainer, squeeze the kumquats and rub back and forth between your fingers. This will help loosen the fruit segments from the rind. Remove segments from rind and set both aside.
• After squeezing, wrap segments and seeds from the mesh strainers in cheesecloth. Slice kumquat rinds into thin strips. Combine cheesecloth bundle, rinds, and kumquat juice all into the same bowl, and add the 3 cups of water. Cover and set aside in refrigerator for at least 12 hours to help soften the kumquat rinds.
• Put 5 metal spoons in a flat part of your freezer for testing the marmalade at the end of it's cooking.
• Put all of previous day's contents (liquid, rinds, and cheesecloth bundle) into a medium saucepan. Stir in the sugar.
• Bring contents up to a boil. Reduce heat to medium and boil for about 45 minutes, but it may take longer depending on your heat, pan, and quantity of kumquats. Stir occasionally to prevent the marmalade from burning.
• Test the marmalade.Remove it from the heat and put half a spoonful in one of the frozen spoons. Put the spoon back in the freezer for 3 minutes. Then remove and feel the bottom of the spoon. It should feel neither hot nor cold. If still warm continue freezing for another minute or so. Tip the spoon to see if the marmalade runs. If the top layer has set to a jelly consistency it is done. If it runs, continue cooking for another few minutes and test again.
• When finished cooking, skim off any surface foam. Let the kumquat marmalade rest for 10 minutes. Pour marmalade into one jar. Wait for a moment to see if rinds float to the top. If so, let marmalade rest for another 5 minutes. If not, then pour kumquat marmalade into the rest of the jars and process according to manufacturer's instructions.

KUMQUAT-ORANGE MARMALADE

Steps:

• Finely chop the kumquats and oranges, combine them, and measure them into a large pot. Add 3 cups of water per each cup of fruit. Let stand in a cool place for 12 hours, or overnight.
• Bring the fruit mixture to a boil, reduce heat, and simmer until the rind is very tender. Remove from heat, and measure cooked fruit. Add one cup of sugar to the pot for every cup of the fruit mixture. Mix in the lemon juice, about 1/4 cup.
• Return the fruit to the pan, and bring to a boil once again. Boil, stirring occasionally, until the gel stage is reached (the temperature of the marmalade should be between 220 to 222 degrees F, or 105 degrees C when checked with a kitchen thermometer.) Remove from heat, and skim foam from the surface.
• Transfer the mixture to sterile jars, leaving 1/2 inch headspace, and seal immediately. Process any unsealed jars in a water bath for 10 minutes. Refrigerate after seal has been broken.

HOMEMADE KUMQUAT MARMALADE

Steps:

• Thinly slice kumquats; remove and discard seeds.
• Combine kumquats, 3 cups water and lemon juice in a large Dutch oven; bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes, stirring often. Add remaining 1/2 cup water. Stir in pectin; bring to a boil, stirring constantly. Stir in sugar; bring to a boil. Boil 4 minutes, stirring constantly. Remove from heat; skim foam off top of mixture and discard.
• Pour hot mixture into hot, sterilized canning jars*, filling about 1/4-inch from the top. Cover with metal lids and screw on bands. Cook jars in boiling water bath for 5 minutes.

HOMEMADE KUMQUAT MARMALADE

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.

QUICK AND SIMPLE KUMQUAT MARMALADE

Steps:

• 1. Place the kumquats, sugar, and spices if using in a non-reactive saucepan and let macerate for 15 minutes. 2. Add water and bring to a boil over high heat. Reduce heat to medium-low and simmer for 15-20 minutes or until the liquid has reduced and thickened (it will thicken more as it cools). 3. Place in an airtight container and store in a refrigerator. Use within two weeks. *I find the easiest way to chop kumquats is to cut off one of the ends so you can stand the kumquat upright and quarter it. The seeds are then easy to reach and dispose of.

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.