Kumquat Marmalade

Prep Time 20 mins

Cook Time 35 mins

Rest Time 2 hrs

Total Time 2 hrs 55 mins

Cooking Method: Preserving, Stovetop

Cuisine: British

Courses: Breakfast, Sweets

Difficulty: Intermediate

Servings: 2

Best Season: Winter

Description

This kumquat marmalade is a simple and delicious recipe. Kumquats have a sweet, edible peel (skin) and a sour, tart ﬂesh and juice, oﬀering a unique sweet-and-sour ﬂavour proﬁle that makes them a distinctive citrus fruit. Making a great combination for a marmalade.

To enjoy them fresh, thoroughly wash the fruit and eat it whole, including the skin, to experience this characteristic combination of tastes.

Ingredients

400 g prepared kumquats (≈ 2 cups)
200 g white sugar (half the weight of the fruit) (≈ 1 cup)
1 lemon - zest (yellow only) and juice
1 cup water (250 ml)
1 tsp Tabasco (optional)

Method

Preparation

1
Prepare kumquats, see Tips 1 and 2.

Sterilise glass jars and metal lids, see Tips 3 and 4.

Slice kumquats width-ways into thin rings, and/or strips, remove seeds.

Place a small plate in the freezer to use for the ‘cold plate wrinkle test’, see Tip 8.

Macerate

2
Combine sliced kumquats, sugar, lemon zest, lemon juice, and water in a saucepan.
3
Stir, cover and leave at room temp for 2 hours (or refrigerate overnight) so the fruit releases its juices.

Cook

4
- Start with combined ingredients at room temperature.
- Bring mixture to a gentle simmer over medium-high heat, stirring occasionally.
- Reduce heat to medium; cook 10 minutes, then stir more often.
- Continue for 25–30 minutes until the mixture thickens and a spatula dragged across the base brieﬂy leaves a clear trail. Target 100–105°C (212–221°F), see Tip 7.
- Use the ‘cold plate wrinkle test’, see Tip 8.

Bottle

5
Remove from heat, rest 5 minutes to settle bubbles.

Then (if desired) stir in 1 tsp Tabasco to give it a bit of warmth in the background.

Ladle hot marmalade into hot, sterilised jars, see Tips 5 and 6.

Do not ﬁll to the very top of the jar, leave ≈ 5 mm space.

Seal with lid, let cool to room temperature, then refrigerate.

Serving

6
Spread on toast, swirl through yoghurt, or pair with a sharp cheddar, enjoy that bright kumquat citrus pop! Enjoy!

Watch How To Make Kumquat Marmalade

7
Easy, delicious homemade kumquat marmalade.

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Tips

Wash kumquats in warm, soapy water, rub them gently to remove dirt and residue, then rinse them thoroughly under cool, running water.
Weigh kumquats after you've sliced them and removed the seeds.
Before you start, make sure you sterilise the glass jars and metal lids.
To sterilise the jars and lids, wash them thoroughly in hot, soapy water and rinse them well. Then for the jars, choose one of three methods: (1) place the washed, wet jars upright on a baking tray in a cold oven and heat to 140°C (285°F) for 15 minutes, or (2) boil them in a large saucepan of water for 10 minutes, or (3) use a dishwasher on the hottest cycle. The lids should be boiled separately for 10 minutes, then dried, ready for bottling.
Keep the jars in the oven at ~ 60°C (140°F), until ready to fill.
Ensure the jars are hot when you add the hot marmalade, or the jars will crack.
The temperature of the marmalade should reach 100-105°C (212-221°F).
The ‘cold plate wrinkle test’ is used to check if marmalade has reached its setting point. To perform the test, place a small spoonful of hot marmalade onto a chilled saucer or plate, allow it to cool for about a minute, then gently push
the surface with your fingertip. If the marmalade surface wrinkles and doesn't immediately flood back to fill the line, it has reached the correct consistency to be bottled. If it's still too runny, return the marmalade to the heat and continue boiling, then test again every few minutes.