Kumquat marmalade is a delicious use of this tiny orange, tart and tangy fruit. A delicious preserve that can be used in both savory and sweet dishes. The kumquat is a different kind of citrus. They come with a sweeter peel and pulp which are perfect for preserving or using in a variety of recipes. Even the seeds are edible.
Kumquats look like mini oranges with an interesting name that is Chinese for small citrus orange. 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.
What is the difference between marmalade and jam?
Marmalade is a preserve that is made with citrus fruit including the peel making it typically chunkier. Jam (or jelly) is made with the pulp and juice of other fruits.
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.
When it comes to chopping the kumquats, 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.
- To test if the marmalade has boiled enough to set, place a place in the freezer for 30 minutes. Drop a little of the marmalade mix onto the plate and freeze for 1 minute. If it sets, it is ready.
- When you are ready to transfer the marmalade to your jars, pour the marmalade into a glass measuring jug, that makes for easy transfer into the jars.
I don’t use a canning method to preserve the marmalade because it doesn’t last long in my house. If you want more information on proper canning, this is a good source> canning basics.