Fragrant Kumquat Homemade Marmalade
Transforming Mild Kumquats! Easy Homemade Kumquat Marmalade & Citrus Jam Recipe
Bought some kumquats but find them a bit bland? Don’t worry! Transform them into a rich and flavorful homemade marmalade. Spread it on toast or enjoy it with yogurt for a delightful taste sensation.
Main Ingredients- Kumquats
- 1kg Sugar
Cooking Instructions
Step 1
Prepare the kumquats that have been well-ripened, perhaps stored on your balcony. Selecting fresh kumquats is key.
Step 2
To thoroughly clean the kumquat peels and remove any residual pesticides or dirt, it’s recommended to soak them in a mixture of baking soda and water for 30 minutes, then wash them thoroughly. (Alternatively, if you have calcium powder, you can mix a small amount with water.)
Step 3
Ensure the kumquats are fully submerged in water mixed with calcium powder (if using) and let them soak for 30 minutes. This helps to further cleanse the fruit’s surface.
Step 4
After 30 minutes, rinse the kumquats thoroughly under clean running water. Make sure to wash away any remaining impurities from the peels.
Step 5
Sterilize the glass jars you’ll use for the marmalade. Fill a pot with plenty of water, place the jars inside so they are submerged, and bring to a boil.
Step 6
Once the water with the jars reaches a rolling boil, continue to boil for about 1 minute to ensure proper sterilization.
Step 7
Carefully remove the hot, sterilized jars from the pot. Do not turn them upside down; instead, place them upright to cool. This allows the steam and hot water inside to evaporate quickly. Always be cautious when handling hot jars.
Step 8
While the jars are cooling, prepare the cleaned kumquats. First, cut each kumquat in half. Then, trim off the stem and blossom ends with a knife.
Step 9
Thinly slice the halved kumquats, keeping the peel on. Slicing them thinly will help to preserve the peel’s aroma and texture in the marmalade.
Step 10
For making marmalade, choose a pot that is deep and wide to prevent boiling over. We used a 1:1 ratio of kumquats to sugar. After slicing, the kumquats weighed 1,027g, so we used 1kg of sugar. Combine the kumquats and sugar in the pot and start cooking over high heat.
Step 11
As it heats up over high heat, the sugar will gradually dissolve and mix with the kumquat juice. You can stir gently with a spatula.
Step 12
Once the sugar has completely dissolved, the mixture will come to a vigorous boil. Continue boiling over high heat. Be cautious as the marmalade can splatter at this stage.
Step 13
As the marmalade boils, a white foam will form on the surface. It’s best to skim this foam off for a clearer marmalade.
Step 14
You might notice quite a bit of foam initially.
Step 15
Continue to skim off the foam as it appears. Stir occasionally to prevent the marmalade from sticking to the bottom of the pot. It’s crucial to prevent burning.
Step 16
When you start to feel the kumquat pieces softening and breaking down, reduce the heat to medium. This indicates the marmalade is beginning to thicken.
Step 17
After simmering for about 10 minutes on medium heat, you’ll notice the marmalade has reduced and thickened considerably.
Step 18
Turn off the heat and use an immersion blender to process the marmalade until smooth. (Note: Be careful of splattering if using a regular blender. Using an immersion blender directly in the pot is convenient. Aim for a consistency where the peel’s texture is still slightly noticeable for the best flavor and texture; avoid making it too smooth unless you’re omitting the peel. This step can be skipped if you’re not using the peel.) Handle with extreme care as the mixture is very hot and can splatter.
Step 19
Return the blended marmalade to the pot over medium heat and continue to cook. Stirring frequently is essential to prevent sticking.
Step 20
Once the marmalade starts to boil vigorously again, keep stirring with your spatula. Always use a deep pot to prevent splattering, and frequent stirring is key to avoid burning the bottom.
Step 21
Skim off any foam that reappears. Continue to cook over medium heat for about 10 minutes, skimming foam and stirring, to achieve the desired consistency.
Step 22
When the marmalade has thickened and flows slowly off a spoon, reduce the heat to low and continue to cook, stirring constantly, to further reduce. Patience is key here to prevent burning.
Step 23
After simmering for about 10 minutes on low heat, stirring continuously, the marmalade is ready when it drips slowly from a spoon. (I personally prefer a thicker marmalade, so I simmered it for a total of 40 minutes. Adjust the cooking time to achieve your desired consistency.)
Step 24
Carefully spoon the hot marmalade into the sterilized jars. Using a funnel can be helpful to keep the jar rims clean.
Step 25
It’s important to fill the jars while the marmalade is still hot. This helps create a vacuum seal as it cools, ensuring better preservation. If you don’t have a funnel, you can carefully pour it in without making too much of a mess.
