My Kumquat Marmalade Food

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:

• 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.

KUMQUAT MARMALADE (EASY, NO PECTIN RECIPE)

Steps:

• Wash the kumquats well, dry and then deseed and slice the fruit lengthwise, using a sharp knife, so the rind is in long strips.
• Place into a large pot.
• Pour the water into the sliced kumquats in the large pot. Add the juice of the orange and stir well.
• Measure the amount of the mixture by ladling into a large measuring cup and pouring into another pot or bowl. Ours measured 10 cups (or 80 oz).
• Add the mixture back into the large pot, bring to a boil, and simmer for about three to five minutes or until the rind is soft.
• Remove from heat and add the same amount of sugar as you measured in liquid. We measured 80 liquid ounces, so we added about 80 oz of sugar (5 lbs). (We usually add a little less than a 1:1 ratio, so if you want to do the same, please do so, like 4.5 lbs.)
• Put the pot back onto the burner over medium high heat and bring to a boil, stirring frequently with a wooden spoon.
• If you see any seeds, pull them out and discard.
• Bring the marmalade to a rolling boil and it will begin to look like this. You can remove the scum as it settles along the side.
• It will eventually end up looking like this after about an hour of boiling. You can check to see if it's reached the setting point by placing a saucer in the freezer then dripping some of the hot liquid on it. If you run your finger against it and it wrinkles, it's ready. You can also use a candy thermometer and take it off the heat when it reaches 220 F (104 C).
• Have the sterilized jars ready near the stove (washed, rinsed with boiling water, including the lids) so that they are still hot. Ladle the jam into the funnel to fill the jars. Don't hold the jar while filling.
• Be sure the jar is on a counter or table before filling with hot kumquat marmalade.
• As soon as you fill each jar, clean the rim with a damp cloth and close the lid immediately. Repeat until all the marmalade has been filled into the jars.
• You can process the jars in a water bath according to your favorite canning method, or you can just keep the jars in the fridge instead. Most times, the jar lids will seal on their own, but this isn't an approved method of jam-making in the US.

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.

HOMEMADE KUMQUAT MARMALADE

Steps:

• Inspect four 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until needed. Wash new, unused lids and rings in warm soapy water.
• Rinse kumquats; cut in half and remove seeds. Place in a food processor and process until coarsely chopped.
• Combine kumquats and water in a saucepan. Stir in pectin and bring to a full rolling boil over high heat, stirring constantly. Stir in sugar and vanilla; return to a full rolling boil. Boil and stir 1 minute.
• Remove from heat; skim off foam. Ladle hot mixture into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

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.

KUMQUAT MARMALADE

Steps:

• Wash and dry kumquats; slice thinly and remove seeds.
• Add lemon and water; let stand overnight.
• Heat to boiling point and cook until peel is tender and clear.
• Let stand again for 24 hours; add sugar and cook very slowly until mixture thickens sufficiently, stirring occasionally to prevent scorching.
• Pour into sterilized jars, seal and process in boiling water bath for ten minutes.

KUMQUAT MARMALADE

Steps:

• Combine sugar, kumquats, water, and fruit pectin in a pot. Bring to a rapid boil over high heat; continue to boil for 1 minute. Let stand for 5 minutes; skim off foam on top.
• Meanwhile, inspect 4 pint-size jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until kumquat mixture is ready. Wash new, unused lids and rings in warm soapy water.
• Pack marmalade into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

MY KUMQUAT MARMALADE

Steps:

• Remove any stems / leaves from the fruit and wash. Cut fruit in half the long way and remove any seed and as much of the big white pith running lengthwise. Don't get crazy about that. Just get out as much as possible. Then cut the fruit, peel and all into lengthwise very thin strips. Pull out any seeds you encounter. You should have about 4 cups of cut fruit when done.
• Place in a 6 - 8 qt pot with about a cup of water. Zest the lemons and add the zest and juice to the pot. Cook over medium heat until almost boiling. Simmer for about 5 minutes. Measure what you have. You should have between 4 and 5 cups of fruit / liquid.
• Measure out your sugar now and have it ready. Put the fruit back in the pot. Add the half package of pectin. Bring the mixture to a full rolling boil - a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Add the whole batch of sugar and keep stirring on high heat. Return to a full rolling boil and boil exactly 4 minutes. Turn off heat and skim any foam with a metal spoon.
• Ladle into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars into canner. (Water must cover jars by 1 to 2 inches; add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely.
• After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.) While processed jars are cooling, shake jars GENTLY once or twice to evenly distribute the fruit. You may still find that much of the rind ends up at the top of the jar.