Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Kumquat Marmalade Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

This Kumquat Marmalade recipe transforms fresh kumquats into a sweet and tangy preserve, perfect for spreading on toast or adding to desserts. With just kumquats, sugar, and lemon juice, this homemade marmalade strikes a delightful balance of citrus flavor and sweetness, cooked down to a luscious, slightly chunky consistency that you can adjust with blending.

  • Total Time: 50 minutes
  • Yield: 3 servings (approximately 3 half-pint jars)

Ingredients

Fruits

  • 14 Ounces Kumquats (about 12 pieces, larger variety)
  • Juice of 1/2 Lemon

Sweetener

  • 10.6 Ounces Sugar

Instructions

  1. Wash Fruit: Rinse fresh kumquat fruits thoroughly under running water to remove any impurities or residues.
  2. Cut Kumquats: Slice the kumquats thinly, carefully picking out and discarding all the seeds (pips) to avoid bitterness in the marmalade.
  3. Mix Ingredients: Place the kumquat slices into a pot, then stir in the sugar and freshly squeezed lemon juice, ensuring everything is well combined.
  4. Bring to a Boil: Heat the mixture over medium-high heat until it comes to a rolling boil, stirring occasionally to prevent sticking or burning.
  5. Reduce Heat and Simmer: Lower the heat to medium and continue cooking, allowing the marmalade to thicken as it simmers gently. Stir regularly to avoid scorching.
  6. Blend to Desired Consistency: Use a hand blender to pulse the marmalade to your preferred texture; leaving it slightly chunky is recommended for extra body.
  7. Test Setting Point: Check if the marmalade is set by placing some hot marmalade on an ice-cold plate. If it runs, continue cooking. Alternatively, use a candy thermometer and ensure the temperature reaches 105°C (220°F) for proper setting.
  8. Prepare Jars: Clean and sterilize your jars and lids thoroughly. Pour a small amount of liquor into the lids to kill any remaining microbes and enhance preservation.
  9. Fill Jars: Pour the hot marmalade into the prepared jars up to the rim, and seal tightly with the lids. Turn the jars upside down briefly to create a vacuum seal.
  10. Store Properly: Once jars are cool enough to handle, turn them right-side up and store them in a dry, cool place on a shelf. Refrigerate after opening to maintain freshness.

Notes

  • Removing seeds prevents bitterness in the marmalade.
  • Adjust sugar quantity if you prefer a less sweet or more tart marmalade.
  • The setting point of 105°C (220°F) ensures the marmalade thickens properly for spreading.
  • Using lemon juice adds natural pectin and acidity, aiding preservation and flavor.
  • Sterilizing jars and sealing correctly is essential for safe long-term storage.
  • You can control the texture by blending more or less; chunky texture retains appealing fruit pieces.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Preserves
  • Method: Stovetop
  • Cuisine: American

Find it online: https://avascooking.com/kumquat-marmalade-recipe/