CHEF JOHN'S KUMQUAT MARMALADE
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
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 MARMALADE
An old timey recipe from the Western chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these modern techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
Provided by Molly53
Categories Citrus
Time P2DT30m
Yield 6 half-pints
Number Of Ingredients 4
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.
Nutrition Facts : Calories 313.5, Fat 0.7, SaturatedFat 0.1, Sodium 11, Carbohydrate 79.7, Fiber 5.3, Sugar 73.7, Protein 1.5
KUMQUAT MARMALADE
I first heard of kumquats when I moved to Australia in 1982 -- and then I discovered that my neighbours had an abundant supply. Fruit shouldn't go to waste, so I adapted this recipe from 'The Complete Book of Fruit' by Leslie Johns and Violet Stevenson. I have successfully doubled and tripled this recipe, but you will probably need to cook it longer to reach the jelling point. Time does not include overnight standing.
Provided by Leggy Peggy
Categories Citrus
Time 1h45m
Yield 2 1/4 cups, 36 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 32.2, Sodium 0.9, Carbohydrate 8.3, Sugar 8.3
QUICK AND SIMPLE KUMQUAT MARMALADE
Steps:
- 1. Place the kumquats, sugar, and spices if using in a non-reactive saucepan and let macerate for 15 minutes. 2. Add water and bring to a boil over high heat. Reduce heat to medium-low and simmer for 15-20 minutes or until the liquid has reduced and thickened (it will thicken more as it cools). 3. Place in an airtight container and store in a refrigerator. Use within two weeks. *I find the easiest way to chop kumquats is to cut off one of the ends so you can stand the kumquat upright and quarter it. The seeds are then easy to reach and dispose of.
ABSOLUTELY FAIL-PROOF EASY MARMALADE
This recipe was printed in the Jerusalem Post last week, and it's from Lynette Levius of Netanya, Israel. I haven't tried it yet, but plan to make a batch this weekend. February 2010: Since posting this recipe I've made it several times each winter (winter is citrus seaon here). It's a wonderful recipe, totally fail-proof as the title says. It's great on toast and makes a wonderful gift. I especially love a 50/50 orange/clementine mix, a rich citrus flavor with an intense orange color.
Provided by Mirj2338
Categories Lemon
Time 30m
Yield 5 jars
Number Of Ingredients 2
Steps:
- Take the 6 citrus fruits and wash well, removing any blemishes.
- Cut into quarters, and place in a food processor.
- Chop until finely ground, skin and all.
- For an optional extra add some crystallized ginger.
- Boil with the 1 kilo of sugar, stirring occasionally with a wooden spoon, for 20 minutes.
- It splatters, so be careful.
- This quantity fills about 5 x 340 gram jars.
- Do not double the ingredients, rather make two batches.
- It never goes dark and lasts for up to 6 months in the refrigerator without the need to sterilize the bottles.
KUMQUAT MARMALADE
Pick fresh kumquats, or buy from a local fruit stand to make this marmalade.
Provided by Van
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 13h
Yield 128
Number Of Ingredients 4
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.
Nutrition Facts : Calories 39.8 calories, Carbohydrate 10.3 g, Sodium 0.1 mg, Sugar 10.2 g
KUMQUAT MARMALADE
Make and share this Kumquat Marmalade recipe from Food.com.
Provided by dicentra
Categories Citrus
Time 50m
Yield 4 pints
Number Of Ingredients 5
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.
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