Best 2 Chef Johns Kumquat Marmalade Recipes

**Kumquat Marmalade: A Delightful Citrus Treat**

Kumquat marmalade is a unique and delicious citrus preserve that captures the vibrant flavors of kumquats. This special marmalade is made with whole kumquats, sliced thinly and simmered with sugar and water until the fruit becomes translucent and the marmalade thickens. The result is a sweet and tangy spread that is perfect for toast, scones, or even as a glaze for roasted meats. This article features three different recipes for kumquat marmalade: a classic recipe, a low-sugar recipe, and a spicy recipe. Each recipe provides step-by-step instructions and helpful tips to ensure a successful marmalade-making experience. Whether you're a seasoned marmalade maker or new to the art of preserving, you'll find the perfect recipe here to create your own delicious batch of kumquat marmalade.

Here are our top 2 tried and tested recipes!

KUMQUAT MARMALADE

Kumquat Marmalade image

I didn't even know what a kumquat was until my husband and I discovered them in southern Florida. Now I love using them for marmalade. I always get carried away making it and am happy to share! -Faye Robinson, Pensacola, Florida

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h

Yield 7 half-pints.

Number Of Ingredients 4

Ingredients

1-3/4 pounds kumquats
1 cup water
1 package (1-3/4 ounces) powdered fruit pectin
6-1/2 cups sugar

Steps:

Rinse kumquats; cut in half and remove seeds. Place in a food processor; process until coarsely chopped., In a Dutch oven, combine kumquats and water. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute., Remove from heat; skim off foam. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts :

KUMQUAT MARMALADE

Kumquat Marmalade image

I first heard of kumquats when I moved to Australia in 1982 -- and then I discovered that my neighbours had an abundant supply. Fruit shouldn't go to waste, so I adapted this recipe from 'The Complete Book of Fruit' by Leslie Johns and Violet Stevenson. I have successfully doubled and tripled this recipe, but you will probably need to cook it longer to reach the jelling point. Time does not include overnight standing.

Provided by Leggy Peggy

Categories Citrus

Time 1h45m

Yield 2 1/4 cups, 36 serving(s)

Number Of Ingredients 4

Ingredients

2 cups kumquats, sliced (some seeds removed)
4 cups water
1 1/2 cups sugar
1 -2 tablespoon brandy (optional)

Steps:

Slice the kumquats and put them in the water (in a pan that can be used on the stovetop). Let this stand overnight.
The next day, put the pan on the stovetop and boil the fruit until it is tender. Then pour the fruit mixture into a bowl and let stand for another night.
On the third day, transfer the fruit/water mixture to a cooking pot and add 1 1/2 cups of sugar. Add brandy if used. Boil this mixture until it jells (about 45 minutes).
Pour into warm, sterilised jars and seal. Or use a processing method you prefer.

Nutrition Facts : Calories 32.2, Sodium 0.9, Carbohydrate 8.3, Sugar 8.3

Tips:

Choose the right kumquats: Look for ripe, plump kumquats with smooth, unblemished skin. Avoid any that are soft or have dark spots.
Wash the kumquats thoroughly: Rinse the kumquats under cold water and scrub them gently with a soft brush to remove any dirt or debris.
Slice the kumquats thinly: Use a sharp knife to slice the kumquats into thin slices, about 1/4 inch thick. Be sure to remove any seeds as you slice.
Use a heavy-bottomed pot: A heavy-bottomed pot will help to distribute the heat evenly and prevent the marmalade from scorching.
Cook the marmalade over medium heat: Medium heat will help to prevent the marmalade from boiling over and becoming too thick or too runny.
Stir the marmalade frequently: Stir the marmalade frequently to prevent it from sticking to the bottom of the pot and burning.
Test the marmalade for doneness: To test the marmalade for doneness, spoon a small amount onto a cold plate. If the marmalade wrinkles when you push your finger across it, it is ready.

Conclusion:

Chef John's kumquat marmalade is a delicious and versatile condiment that can be enjoyed on toast, scones, or yogurt. It can also be used as a glaze for chicken or fish, or as a filling for pies and tarts. With its bright flavor and beautiful color, kumquat marmalade is a surefire hit with family and friends.