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Kumquat Marmalade Recipe

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4.1 from 66 reviews

  • Author: Ezabella
  • Total Time: 50 minutes
  • Yield: 3 servings (approximately 1 cup of marmalade)

Description

This kumquat marmalade recipe yields a deliciously tangy and sweet preserve made from fresh kumquats, sugar, and lemon juice. Perfect for spreading on toast, adding to desserts, or using as a glaze, this homemade marmalade balances the unique citrus flavor of kumquats with a smooth, slightly chunky texture achieved by blending to your liking. The process involves boiling and reducing the ingredients to the ideal setting point before preserving in sterilized jars for long-lasting enjoyment.

Ingredients

Ingredients

  • 14 ounces kumquats (approximately 12 larger-sized kumquats)
  • 10.6 ounces granulated sugar
  • Juice of 1/2 lemon

Instructions

  1. Wash Fruit: Rinse the fresh kumquats thoroughly under cold water to remove any dirt or impurities.
  2. Cut Kumquats: Slice the kumquats into thin rounds. Carefully remove and discard all seeds (pips) from the slices.
  3. Mix Ingredients: Place the kumquat slices into a pot. Add the sugar and lemon juice, stirring to combine well.
  4. Bring to a Boil: Heat the mixture over medium-high heat until it reaches a rolling boil, stirring occasionally to prevent sticking.
  5. Reduce Heat and Cook: Lower the heat to medium and continue cooking the marmalade, stirring occasionally as it thickens and reduces.
  6. Blend to Desired Consistency: Use a hand blender to blend the marmalade to your preferred texture. The recipe suggests keeping it slightly chunky.
  7. Test Setting Point: Check if the marmalade has set by placing a small amount on a cold plate. If it runs, continue cooking. Alternatively, use a candy thermometer to reach a temperature of 105°C (220°F), indicating it has set properly.
  8. Prepare Jars: Clean and sterilize jars and lids carefully. Pour a small amount of liquor into the lids to eliminate any residual microbes.
  9. Pour Marmalade into Jars: Transfer the hot marmalade into the prepared jars, filling them up to the rim. Seal immediately and invert the jars to help create a vacuum seal.
  10. Store: Once the jars are cool enough to handle, turn them back upright and store them in a dry, cool place. After opening, keep the marmalade refrigerated.

Notes

  • Ensure to remove all seeds from the kumquat slices to avoid bitterness in the marmalade.
  • If you prefer a smoother texture, blend the marmalade more thoroughly; for chunkier texture, blend lightly.
  • Proper sterilization of jars and lids is critical for safe preservation and to prolong shelf life.
  • Using lemon juice helps balance the sweetness and acts as a natural preservative.
  • If you do not have a candy thermometer, use the cold plate test to check for setting consistently.
  • Store opened jars in the refrigerator and consume within a few weeks for best quality.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Preserve
  • Method: Stovetop
  • Cuisine: International

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