Kumquat marmalade is a delicious use of this tart and tangy fruit. A different kind of citrus, kumquat come with a sweeter peel than pulp which are perfect for preserving or using in a variety of recipes.
Kumquats look like mini oranges with an interesting name. Native to South Asia and the Asia-Pacific, there are 3 varieties of the fruit, in this recipe I’m using the oval. They also come in round and the Jiangsu variety which can be round or bell shaped.
In the process of making this marmalade, I couldn’t help think about spreading it on a lovely warm scone with clotted cream, think I might have to make some.
If you’re like me and you prefer marmalade that is not too chunky, you will need to chop the Kumquats very small. They also have seeds and removing them is quite a tedious task.
I found that if you cut them lengthwise you can see the seeds and remove them easier. If you find when you cut them, that the white pith inside looks really dry, remove it.
To save yourself from chopping madness, I found that putting the halves in the food processor and pulsing makes for a much quicker process than trying to finely chop by hand. This is also helps release some of the juices and oils from the zest.
I don’t use a canning method to preserve the marmalade because it doesn’t last long in my house. If you want the best canning methods, visit the manufacturer site for Ball jars.
- 12 ounces (340 grams) Kumquats
- 1 1/2 cups (352 ml) water
- 1 cup (235 ml) fresh orange juice
- 3 cups (675 grams) fine sugar
- 1 candy thermometer * see note
- 4 jars with lids, see note, sterilized **
- Cut the Kumquats lengthwise and remove any seeds and dry pith. Add to the food processor and pulse until very small.
- To a medium saucepan, add all the ingredients. Stir until combined over medium heat. Attach candy thermometer to the pan.
- Cook for 20-30 minutes or until the temperature reaches 220° F/104° C on the candy thermometer. Skim any foam that is on the top.
- Pour the hot mix into sterilzed jars (see note) and seal. Allow to set for 24-48 hours.
* If you don't have a candy thermometer, place a small plate in the freezer for an hour before you start. To test if the marmalade is ready, drop a little onto the plate and if it gels, it's ready.
** To sterilize the jars, wash with warm soapy water and rinse well. Arrange the jars and lids onto a baking sheet and leave in a preheated, 175 degree F/80 degree C oven for 25 minutes. Or, boil the jars and lids in large saucepan of boiling water for 15 minutes. Allow to dry completely.
Amount Per Serving Calories 334Sodium 7mgCarbohydrates 84gFiber 2gSugar 81gProtein 1g