Kumquat Marmalade Butter Food

HOW TO MAKE SPICED KUMQUAT MARMALADE (NO PRESERVATIVE RECIPE)

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.

KUMQUAT MARMALADE

Steps:

• Place slice kumquats in a bowl, add sugar, ginger, vanilla, cardamom, salt, and water. Allow kumquat to sit for 30 minutes.
• Transfer kumquat slices and juice to a saucepan and bring to a boil. Reduce heat to simmer for 25 minutes or until thickened to a jam-like consistency. The marmalade will thicken more as it cools.
• Transfer marmalade into a glass jar with a tight-fitting lid. Marmalade will keep for about 10 days in the refrigerator.

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.

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.

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.

HOMEMADE KUMQUAT MARMALADE

Steps:

• Thinly slice kumquats; remove and discard seeds.
• Combine kumquats, 3 cups water and lemon juice in a large Dutch oven; bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes, stirring often. Add remaining 1/2 cup water. Stir in pectin; bring to a boil, stirring constantly. Stir in sugar; bring to a boil. Boil 4 minutes, stirring constantly. Remove from heat; skim foam off top of mixture and discard.
• Pour hot mixture into hot, sterilized canning jars*, filling about 1/4-inch from the top. Cover with metal lids and screw on bands. Cook jars in boiling water bath for 5 minutes.

CUMQUAT JAM

Steps:

• Wash the cumquats and cut them into quarters.
• Place in a bowl, add the water and cover the bowl then set aside over night.
• Pour the water and cumquats into a large saucepan, stir in the lemon juice and bring it to a boil.
• Reduce the heat to a simmer for 30 minutes or until the cumquats are soft.
• Add the sugar and stir until the sugar dissolves then bring to a boil and continue to cook on high, uncovered and without stirring for 20 minutes or until the jam has reached setting point.
• To test if it's ready, place a small plate in the fridge. Spoon a little jam onto the plate and put it back in the fridge for a few minutes.
• Run your finger through the middle and if the jam stays separated then it is set.
• When the jam is ready take it off the heat for 10 minutes and carefully scoop out any pips you can see.
• Divide between sterilised jars and seal them up.

CHEF JOHN'S KUMQUAT MARMALADE

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.

KUMQUAT MARMALADE

Steps:

• Before you begin, prepare calcium water.To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona's pectin) with ½ cup water in a small, clear jar with a lid. Shake well.Extra calcium water should be stored in the refrigerator for future use.
• Wash and rinse jars, lids, and screw bands. Set screw bands aside until ready to use. Place jars in boiling water bath canner with a rack, fill at least 2/3 of the way full with water, and bring to a boil. Boil jars for 10 minutes to sterilize (add 1 additional minute of sterilizing time for every 1000 feet above sea level), then turn down heat and let jars stand in hot water until ready to use. Place lids in water in a small pan, bring to a low simmer, and hold there until ready to use.
• Thoroughly rinse the kumquats. Then, slice each kumquat width-wise into several thin, quarter-sized rounds (a small, serrated knife works well for this). Remove and discard the seeds as you are working.
• Combine the sliced kumquats and the 2 cups of water in a saucepan, cover with a lid, and bring to a boil. Reduce heat and simmer, stirring occasionally, for 15 minutes, then remove from the heat.
• Measure 4 cups of the cooked kumquat mixture. If you have extra, save it for another use. Pour the measured amount of the kumquat mixture into a sauce pan. Add lemon juice and calcium water and stir to combine.
• In a separate bowl, combine the sugar and the pectin powder. Mix well and set aside.
• Bring the kumquat mixture to a rolling boil over high heat. Add the sugar-pectin mixture, then stir vigorously for 1 to 2 minutes, still over the highest heat, to dissolve pectin. Return the mixture to a boil, then remove it from the heat.
• Remove hot jars from canner and fill jars with marmalade, leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims with a damp cloth, and put on lids and screw bands, tightening bands only to "fingertip tight" (until resistance is met, and then just the tiniest bit more).
• Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, return the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)
• Turn off heat and allow canner and jars to sit for 5 minutes. Then remove jars from canner.
• Allow jars to cool undisturbed for 12 to 24 hours. Then confirm that jars have sealed. Remove screw bands from sealed jars, rinse off outside of jars if necessary, label jars, and store for later use.

KUMQUAT MARMALADE

Steps:

• Slice the kumquats in half and remove the seeds and the tough white center membrane.
• Try to leave as much flesh as possible lining the peel.
• In a large heavy- bottomed pot, mix the kumquats, juice of ½ lemon, water and sugar. Bring to a boil, then reduce heat and simmer for about 15 minutes.
• The liquid should be syrupy. Cover and leave to steep overnight.
• The next day, bring the mixture back to a boil. Add the vanilla extract.
• Lower heat, and simmer for about an hour, stirring periodically and removing any foam with a spoon.
• Check the temperature regularly with a candy thermometer - when the mixture reaches 220 F, it's ready.
• The marmalade will seem runny, but will thicken up quite a lot when it cools.
• To test whether it's ready, chill a plate in the freezer for a few minutes.
• Place a few drops of the marmalade on the chilled plate. If the marmalade thickens to a jam-like consistency, it's ready.
• Now you need to jar the jam.
• While the marmalade is simmering, bring another large pot of water to the boil.
• Boil the jars and their lids for about 10 minutes. Remove with a pair of tongs (also sterilized), and place on a clean kitchen towel.
• When the marmalade is ready, pour into the jars, leaving a little air at the top of the jar.
• Put the lids on and tighten. Place the closed jars upright into the pot of hot water, ensuring that water covers the lids.
• Boil for 10 minutes. Remove (carefully! They will be hot) and let cool.
• The seal at the top of the jars should be vacuumed down (they should not pop when you press on them).
• If the jars sealed correctly, the marmalade should keep without refrigeration for a year.

TOASTED PAIN D'ÉPICE WITH KUMQUAT MARMALADE BUTTER

Steps:

• Preheat the oven to 350°F.
• Lightly butter a loaf pan.
• In a large saucepan, bring the honey, brown sugar, and 3/4 cup water to a boil, stirring frequently. As soon as it comes to a boil, take the mixture off the heat. Sift in 1 cup of the flour, whisking continuously. Set aside.
• Sift together the remaining cup of flour, the baking powder, baking soda, cinnamon, nutmeg, and cloves.
• Whisk together the eggs, egg yolk, ginger, and ginger juice. Whisk the honey mixture into the eggs. Slowly fold the remaining dry ingredients into the batter in three parts (if you add too much or too quickly, your batter will be lumpy).
• Pour the batter into the prepared loaf pan, and bake 35 to 40 minutes, until the loaf is firm to the touch. Let cool completely before slicing.
• Heat one or two cast-iron pans over medium-high heat for 2 minutes. (You can toast the pain d'épice in two pans or in batches.)
• Cut six 1/2-inch-thick slices of pain d'épice, and butter them on both sides. Place the slices in the pan, and toast a few minutes on each side, until golden brown and crisp. Slather each slice with kumquat marmalade butter, and fan them out on a platter, overlapping them slightly. Top with the reserved candied kumquats.
• In a medium saucepan, bring the granulated sugar and 2 cups water to a boil over medium-high heat, stirring to make sure the sugar is completely dissolved. Add the kumquats, and cover the fruit with a piece of parchment or a small plate to keep them submerged. Turn the heat to low, and cook about 25 minutes, until the kumquats are translucent. Drain the fruit, reserving the sugar syrup. When the kumquats have cooled, cut them in half lengthwise and remove the seeds. Cut halves lengthwise into 1/8-inch-thick slices.
• Cream the butter and confectioners' sugar at medium-low speed in the bowl of a stand mixer fitted with the paddle attachment until it's light and fluffy, about 3 minutes. Add all but 3 tablespoons of the candied kumquats. Add a tablespoon or two of the reserved syrup and a pinch of salt. Mix to combine, taste, and add more syrup if you like.

KUMQUAT MARMALADE BUTTER

Steps:

• In a medium saucepan, bring the granulated sugar and 2 cups water to a boil over medium-high heat, stirring to make sure the sugar is completely dissolved. Add the kumquats, and cover the fruit with a piece of parchment or a small plate to keep them submerged. Turn the heat to low, and cook about 25 minutes, until the kumquats are translucent. Drain the fruit, reserving the sugar syrup. When the kumquats have cooled, cut them in half lengthwise and remove the seeds. Cut halves lengthwise into 1/8-inch-thick slices.
• Cream the butter and confectioners' sugar at medium-low speed in the bowl of a stand mixer fitted with the paddle attachment until it's light and fluffy, about 3 minutes. Add all but 3 tablespoons of the candied kumquats. Add a tablespoon or two of the reserved syrup and a pinch of salt. Mix to combine, taste, and add more syrup if you like.