EASY KUMQUAT JAM RECIPE
An easy kumquat jam recipe that makes great use of this little citrus.
Provided by Lidia Conte
Categories Dressings, Sauces, Syrups & Toppings
Time 1h20m
Number Of Ingredients 3
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.
Nutrition Facts : Calories 10 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 tbsp, Sodium 3 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
KUMQUAT-ORANGE MARMALADE
A sweet home made kumquat marmalade made with fresh kumquats and a couple of oranges. No added pectin is necessary for this seasonal treasure. The amount of marmalade produced can be adjusted easily to the amount of fruit you have on hand.
Provided by SWIZZLESTICKS
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 13h15m
Yield 64
Number Of Ingredients 5
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.
Nutrition Facts : Calories 115.8 calories, Carbohydrate 29.8 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.2 g, Sodium 1.6 mg, Sugar 29.1 g
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 :
HOW TO MAKE SPICED KUMQUAT MARMALADE (NO PRESERVATIVE RECIPE)
Spiced Kumquat Marmalade: An easy and delicious kumquat marmalade recipe using kumquats, ginger, sugar, spices and without preservatives. It's perfect to use with bread, crepes or desserts. Stays in the fridge for 4-5 weeks.
Provided by Molly Kumar
Categories Dessert
Time 1h
Number Of Ingredients 9
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.
Nutrition Facts : Calories 62 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 2, Sodium 51 grams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
KUMQUAT MARMALADE
Many of the little rings of kumquats will, unfortunately, come apart as you cook the marmalade. The reward, however, is gorgeous jars of tangy marmalade that you'll be happy to spread on your morning toast or serve with a bit of cheese after dinner. I served mine with Comté, but a nice goat cheese or another nutty mountain cheese, like Gruyère, would pair nicely with it. It takes a bit of patience to slice and pluck out all the seeds from the kumquats, but you can get 2 to 3 jars of marmalade for your efforts. I use a small serrated knife to slice off the stem end, then start slicing the kumquats crosswise, until I get close to the center. Finally, I stick the tip of the knife into the area where the seeds are and slip them into a small bowl. Because the seeds are rather large, any that you miss you can usually find just by doing a little scanning of your pile of sliced kumquats. I use oval Nagami kumquats, which are more puckery than the round Meiwi kumquats, which you sometimes come across. Do try to get organic or unsprayed fruit from your local market or natural food store. The kirsch is optional, but it does nicely round out the flavor of the marmalade. You can substitute another liquor, such as gin, Grand Marnier or Cointreau, light rum, or a dash of brandy. Or it can be omitted, if you wish.
Provided by David
Number Of Ingredients 7
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 PRESERVES
I recently came into a nice batch of kumquats and made this recipe. Lovely served as a 'spoon-sweet' (Greek-style, on a tiny plate, just 2 of the fruit and a glass of ice water to wash down the sweetness), or chopped up and served over premium (or homemade) vanilla icecream.
Provided by evelynathens
Categories Citrus
Time 1h5m
Yield 4 1/2 pint jars
Number Of Ingredients 7
Steps:
- With a sterilized sewing needle, make about 6 punctures in the skin of each kumquat; place in glass bowl; cover with 2 quarts water and 2 tsps salt; cover bowl and set aside for 12-24 hours; drain.
- Rinse with fresh water, drain, and add all the remaining ingredients; bring to a boil in a heavy saucepan over medium heat; cook for about 40 minutes, or until mixture begins to be clear & quite thick; remove from heat; cover and let stand for 2 days; again bring to a boil; boil for 3 minutes; remove the kumquats from the syrup and place into hot, sterilized, glass jars; continue to boil the syrup for another 6-7 minutes and immediately pour into jars, leaving 1/2" head space; seal.
- Cool and refrigerate or process jars in a hot water bath for 10 minutes.
Nutrition Facts : Calories 1018.6, Fat 0.4, Sodium 1168.6, Carbohydrate 264.1, Fiber 0.5, Sugar 260.1, Protein 1.6
PRESERVED KUMQUATS
Preserving lemons with salt, a common practice in the Middle East and North Africa, makes them a powerful seasoning agent. Treated the same, little orange kumquats undergo a similar metamorphosis. They also become particularly attractive, making a tasteful gift. Use them in any recipe that calls for preserved lemon, or in the simple red pepper relish,to serve with chicken, pork, beef, lamb, fish--or salad.
Provided by wp
Yield Makes about 3 cups
Number Of Ingredients 3
Steps:
- Rinse 1 pound (about 3 cups) kumquats. On 1 side, slit each lengthwise to the center. Put in a 3 1/2- to 4-cup jar with 2 to 3 tablespoons drained large capers. Add 1/4 cup kosher salt.
- Cover airtight and freeze at least 8 hours. Place jar upside down in the refrigerator and let stand 24 hours. Use, or chill up to 1 month, turning jar over every 2 or 3 days to keep salt distributed.
- Nutritional analysis per kumquat.
Nutrition Facts : Calories 6.2, Carbohydrate 1.6, Fat 0.0, Protein 0.1, Sodium 108
CUMQUAT JAM
Cumquat jam - a really easy recipe
Provided by [url href="http://www.goodfood.com.au/good-food/cook/recipe/cumquat-marmalade-20111018-29wxi.html" t
Time 13h
Number Of Ingredients 4
Steps:
- Wash the cumquats and cut them into quarters.
- Place in a bowl, add the water and cover the bowl then set aside over night.
- Pour the water and cumquats into a large saucepan, stir in the lemon juice and bring it to a boil.
- Reduce the heat to a simmer for 30 minutes or until the cumquats are soft.
- Add the sugar and stir until the sugar dissolves then bring to a boil and continue to cook on high, uncovered and without stirring for 20 minutes or until the jam has reached setting point.
- To test if it's ready, place a small plate in the fridge. Spoon a little jam onto the plate and put it back in the fridge for a few minutes.
- Run your finger through the middle and if the jam stays separated then it is set.
- When the jam is ready take it off the heat for 10 minutes and carefully scoop out any pips you can see.
- Divide between sterilised jars and seal them up.
KUMQUAT MARMALADE RECIPE
Cooking and testing instructions adapted from The Blue Chair Jam Cookbook. Since the sugar content is based off of the weight of the fruit, we wrote out the recipe based off of 1 lb of kumquats to make everything easily scalable. The kumquat to sugar ratio is 1:3/4. (1 cup of sugar weighs approx. 200g if you need to figure out adjustments for measuring by volume). The seeds provide the pectin for you, so make sure you don't throw them out when squeezing the kumquats.Makes about 2 cups.
Provided by Todd + Diane
Time 13h15m
Number Of Ingredients 3
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.
Nutrition Facts : Calories 101 kcal, Carbohydrate 25 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 5 mg, Fiber 2 g, Sugar 23 g, ServingSize 1 serving
HOMEMADE KUMQUAT MARMALADE
Provided by Gretchen F. Brown, RD
Number Of Ingredients 5
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.
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
PRESERVED WHOLE KUMQUATS
Preserving whole kumquats can be a nice change from making jam. Serve alongside coffee or desserts for something different.
Provided by Leda Meredith
Categories Dessert Snack Jam / Jelly
Time 1h
Yield 3
Number Of Ingredients 6
Steps:
- Gather the ingredients.
- Wash the kumquat fruits. Use a paring knife to slice a thin sliver off of the stem end of each fruit (that's the end with the whitish round dent).
- Pierce each kumquat twice with a toothpick.
- Put the prepared kumquats into a pot and add just enough water to cover them. Bring the kumquats and water to a boil over high heat. Boil for 2 minutes. Drain in a colander.
- Return the kumquats to the pot and again cover them with water. Once again place the pot over high heat and boil the fruit for 2 minutes before draining. Repeat the whole procedure for a total of three 2-minute boils.
- After the kumquats have drained in the colander for the third time, return them to the pot. Add the sugar, water, cinnamon stick, cardamom pods, and clove. Cook over medium heat, stirring constantly until the sugar has completely dissolved.
- Raise the heat to high and bring the ingredients to a full boil. Reduce the heat so that the mixture is gently simmering and cook for 30 minutes more. There should be bubbles steadily rising to the surface of the liquid, but the fruits should not be vigorously bouncing into each other.
- Remove the pot from the heat. Spoon the kumquats into clean canning jars (it is not necessary to sterilize the jars for this recipe because they will be processed for a full 10 minutes). Leave 1 inch of headspace.
- Once you've transferred all of the fruit to the jars, spoon the syrup from the pot over the fruit. The kumquats should be completely covered by the syrup, but there should still be at least half an inch of headspace between the surface of the food and the rims of the jars.
- Wipe the rims of the jars clean with a moist cloth or paper towel. Screw on the canning lids and process in a boiling water bath for 10 minutes.
- Enjoy.
Nutrition Facts : Calories 657 kcal, Carbohydrate 161 g, Cholesterol 0 mg, Fiber 25 g, Protein 7 g, SaturatedFat 0 g, Sodium 41 mg, Sugar 135 g, Fat 3 g, ServingSize 3 half pint jars (3 servings), UnsaturatedFat 0 g
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.
KUMQUAT MARMALADE
This Kumquat Marmalade is bright in both color and flavor! It's tart and sweet, and can be used in a variety of ways. Our small batch freezer jam recipe requires no canning, and uses no pectin or refined sugar! If you have never made jam, then this is a good place to start because it requires minimal effort.
Provided by Pimp My Recipe
Categories Extras, Vegetarian, Vegan, Dairy Free, Gluten Free, Healthy, Entertaining
Time 9h30m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 23.32, Fat 0.20, SaturatedFat 0.02, Carbohydrate 5.42, Fiber 1.40, Sugar 3.76, Protein 0.41, Sodium 2.31, Cholesterol 0.00
RUSSIAN KUMQUAT JAM WITH CHINESE SPICES
Steps:
- Sterilize two 500ml jars. Prepare hot water bath for canning.
- Combine lemon and kumquat slices in a large non-reactive pot. Cover with 1L of cold water and bring to a boil. Reduce heat, cover and simmer until slices are translucent, about 5 minutes. Drain kumquats and lemon slices and discard the water.
- Return citrus slices to pot. Tie the whole spices and reserved seeds from lemons and kumquats in a piece of cheesecloth, and add the pouch to the pot. Add sugar and 1L water, cover and bring to a boil.
- Cook the kumquat jam for 30-45 minutes over medium heat. Remove the bag of seeds and, when it's cool enough to handle, squeeze the seeds in the cheesecloth with your hands or the back of a wooden spoon into the jam (take care not to break the bag). This will ensure that the natural pectin from the citrus slices is added to the kumquat jam to help it thicken. Continue cooking until jam has thickened to your liking, about 15 minutes. Remove from heat, then stir in liquor (if using), and ladle the mixture into clean jars.
- Continue cooking until jam has thickened to your liking, about 15 minutes.
- Remove from heat, then stir in liquor (if using), and ladle the mixture into clean jars.
- If canning, seal with a two finger seal and process in a hot water bath for an additional 10 minutes.
Nutrition Facts : Calories 2368 kcal, Carbohydrate 600 g, Protein 12 g, Fat 5 g, SaturatedFat 1 g, Sodium 60 mg, Fiber 39 g, Sugar 551 g, UnsaturatedFat 2 g, ServingSize 1 serving
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