Calamondin Kumquat Marmalade Food

KUMQUAT MARMALADE

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.

CALAMONDIN MARMALADE

Steps:

• Slice calamondins very thinly, removing pips. Cover with water and leave overnight.
• Boil 20 minutes, or until clear, then add sugar and boil about 45 minutes, until it gels.
• Bottle in clean, dry, sterilised jars and seal.

KUMQUAT MARMALADE

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.

CALAMONDIN MARMALADE WITH A KICK

Steps:

• Cut calamondins in half. Seed.
• Cover with water in a pot.
• Cook until fruit is soft.
• Cover and let stand overnight in fridge.
• Add sugar and mix.
• Add lemon juice and peppers.
• Bring to a boil. Boil 15 minutes, stirring constantly. MAX 20 minutes!
• Remove from heat and pour into sterilized jars.

KUMQUAT MARMALADE

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.