Kumquat Jam Microwave Food

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

Ingredients

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 JAM-MICROWAVE

Kumquat Jam-Microwave image

Make and share this Kumquat Jam-Microwave recipe from Food.com.

Provided by Diana Adcock

Categories Citrus

Time 31m

Yield 2 cups, 20 serving(s)

Number Of Ingredients 2

Ingredients

1 lb kumquat (3 1/2 cups)
1 1/2 cups sugar

Steps:

Wash fruits and slice to 1/8 inch thick-discard the seeds and ends.
Chop coarse.
In a 2-3 quart microwaveable bowl mix fruit with sugar.
Cook, uncovered on high for 6 minutes-you want it to boil.
Stir down and cook for 10 minutes more-stopping every 2 minutes to stir down.
Remove.
Jam will thicken as it cools.
This will keep in your fridge for 2 months or freezer for 6.

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