Kumquat Marmalade

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With a sweet peel and tart pulp, kumquats are perfect for jams and marmalade.

Course Side dishes

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 334

Author Janette

Ingredients

12 ounces (340 grams) Kumquats
1 ½ 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 **

Instructions

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.

Notes

* 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.

Nutrition