Quick And Simple Kumquat Marmalade Recipes

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CHEF JOHN'S KUMQUAT MARMALADE



Chef John's Kumquat Marmalade image

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

2 cups prepared kumquats
Zest and juice of 1 lemon
small pinch of cayenne
1 star anise (I removed it after 10 minutes of simmering)
1 cup white sugar
1 cup cold water

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

KUMQUAT MARMALADE (EASY, NO PECTIN RECIPE)



Kumquat Marmalade (Easy, No Pectin Recipe) image

A lovely kumquat marmalade recipe.

Provided by Christina Conte

Categories     Jams

Time 1h30m

Number Of Ingredients 4

1 lb 10 oz (4 cups of chopped, deseeded kumquats)
4 oz (118 ml) orange juice (about the juice of one orange)
6 ½ cups (1.5 l) water
about 5lbs (2.25 kg) sugar (you won't know the exact amount until you are in the midst of making the jam)

Steps:

  • Wash the kumquats well, dry and then deseed and slice the fruit lengthwise, using a sharp knife, so the rind is in long strips.
  • Place into a large pot.
  • Pour the water into the sliced kumquats in the large pot. Add the juice of the orange and stir well.
  • Measure the amount of the mixture by ladling into a large measuring cup and pouring into another pot or bowl. Ours measured 10 cups (or 80 oz).
  • Add the mixture back into the large pot, bring to a boil, and simmer for about three to five minutes or until the rind is soft.
  • Remove from heat and add the same amount of sugar as you measured in liquid. We measured 80 liquid ounces, so we added about 80 oz of sugar (5 lbs). (We usually add a little less than a 1:1 ratio, so if you want to do the same, please do so, like 4.5 lbs.)
  • Put the pot back onto the burner over medium high heat and bring to a boil, stirring frequently with a wooden spoon.
  • If you see any seeds, pull them out and discard.
  • Bring the marmalade to a rolling boil and it will begin to look like this. You can remove the scum as it settles along the side.
  • It will eventually end up looking like this after about an hour of boiling. You can check to see if it's reached the setting point by placing a saucer in the freezer then dripping some of the hot liquid on it. If you run your finger against it and it wrinkles, it's ready. You can also use a candy thermometer and take it off the heat when it reaches 220 F (104 C).
  • Have the sterilized jars ready near the stove (washed, rinsed with boiling water, including the lids) so that they are still hot. Ladle the jam into the funnel to fill the jars. Don't hold the jar while filling.
  • Be sure the jar is on a counter or table before filling with hot kumquat marmalade.
  • As soon as you fill each jar, clean the rim with a damp cloth and close the lid immediately. Repeat until all the marmalade has been filled into the jars.
  • You can process the jars in a water bath according to your favorite canning method, or you can just keep the jars in the fridge instead. Most times, the jar lids will seal on their own, but this isn't an approved method of jam-making in the US.

Nutrition Facts : Calories 39 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 2 Tbsp, Sodium 0 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

HOMEMADE KUMQUAT MARMALADE



Homemade Kumquat Marmalade image

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

1 pound kumquats
⅔ cup water
3 tablespoons powdered fruit pectin
2 cups sugar
1 teaspoon vanilla

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

QUICK AND SIMPLE KUMQUAT MARMALADE



QUICK AND SIMPLE KUMQUAT MARMALADE image

Categories     Condiment/Spread     Citrus

Yield 1 1/2 cups

Number Of Ingredients 4

2 cups kumquats, chopped*
1/2 cup sugar
1/2 cup water
Spices such as vanilla bean, cinnamon, star anise, cloves, cardamom (optional)

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



Kumquat Marmalade image

Make and share this Kumquat Marmalade recipe from Food.com.

Provided by dicentra

Categories     Citrus

Time 50m

Yield 4 pints

Number Of Ingredients 5

2 lbs kumquats
1/2 lemon
8 cups sugar
6 cups water
1 teaspoon vanilla extract

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



Kumquat Marmalade image

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

Categories     Breakfast     Brunch

Time 1h

Yield 7 half-pints.

Number Of Ingredients 4

1-3/4 pounds kumquats
1 cup water
1 package (1-3/4 ounces) powdered fruit pectin
6-1/2 cups sugar

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 :

KUMQUAT MARMALADE



Kumquat Marmalade image

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

2 cups kumquats, sliced (some seeds removed)
4 cups water
1 1/2 cups sugar
1 -2 tablespoon brandy (optional)

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

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