RECIPE FOR KUMQUAT MARMALADE RECIPES

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KUMQUAT MARMALADE RECIPE: HOW TO MAKE IT



Kumquat Marmalade Recipe: How to Make It 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

Total Time 60 minutes

Prep Time 50 minutes

Cook Time 10 minutes

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 : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

CHEF JOHN'S KUMQUAT MARMALADE | ALLRECIPES



Chef John's Kumquat Marmalade | Allrecipes 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    Canning and Preserving Recipes    Jams and Jellies Recipes

Total Time 3 hours 30 minutes

Prep Time 45 minutes

Cook Time 45 minutes

Yield 2 cups

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, CarbohydrateContent 8.9 g, FatContent 0.1 g, FiberContent 1.1 g, ProteinContent 0.3 g, SodiumContent 1.7 mg, SugarContent 7.6 g

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