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
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
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