Best 3 Cumquat Marmalade Maggie Beer Recipes
**Cumquat Marmalade: A Delightful Citrus Treat**
Indulge in the exquisite flavors of cumquat marmalade, a delightful citrus preserve bursting with vibrant colors and zesty aromas. Crafted from the finest cumquats, these recipes transform these tiny citrus gems into culinary treasures. Savor the uniquely sweet-tart taste of cumquats, complemented by a hint of bitterness from the peel, creating a captivating balance of flavors. Whether you prefer a traditional preparation or a modern twist, these recipes offer a range of options to suit every palate. From classic cumquat marmalade to variations incorporating ginger, vanilla, or even lavender, each recipe promises a unique taste experience. Spread this delectable marmalade on toast, scones, or crackers for a delightful breakfast or afternoon tea treat. Its vibrant color and tangy flavor also make it a perfect accompaniment to cheeseboards, charcuterie platters, and even grilled meats. With its versatility and irresistible taste, cumquat marmalade is sure to become a staple in your pantry.
KUMQUAT MARMALADE
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
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
KUMQUAT MARMALADE
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
Time 1h
Yield 7 half-pints.
Number Of Ingredients 4
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 :
MAGGIE'S LETHAL KUMQUAT LIQUEUR
This easy-to-make and delicious recipe is from my friend Maggie Smith-the Aussie, not the British, actress. Use the greater amount of kumquats to intensify the citrus flavour. Cooking time does not reflect the months needed for the liqueur to age fully.
Provided by Leggy Peggy
Categories Beverages
Time 10m
Yield 24 serving(s)
Number Of Ingredients 4
Steps:
- Put the pricked kumquats, sugar and brandy in a jar that can be tightly sealed (should hold at least a litre). Store jar away from sunlight.
- Every day for the next 14 days, turn the jar over and back to distribute the sugar. You don't need to shake the jar.
- After the 14 days are up, keep turning the jar over and back at least once a week until the sugar has completely dissolved.
- When the sugar has dissolved, use tongs or a slotted spoon to gently remove the kumquats. Leave the liqueur to age in the jar.
- Dip these boozy kumquats in melted chocolate for a delicious treat with after-dinner coffee. Store in the freezer.
- Six months later, the liqueur is ready to be bottled and enjoyed. Maggie saves interesting-looking smaller bottles to use for gifts.
- Note: You can bottle the liqueur at three months (to give as a gift), but tell the recipient it is worth waiting the extra three months before tasting. The well-aged liqueur is thicker, sweeter and more syrupy.
Nutrition Facts : Calories 394.4, Fat 2.3, SaturatedFat 1.4, Sodium 3.4, Carbohydrate 21.9, Fiber 1.5, Sugar 19.9, Protein 0.8
Tips:
- Choose ripe and fresh cumquats. Look for fruits that are plump, brightly colored, and free of blemishes.
- Thoroughly wash the cumquats before using them. Remove any stems or seeds.
- Slice the cumquats thinly. This will help them release their pectin, which is essential for making marmalade.
- Use a heavy-bottomed pot or saucepan for making marmalade. This will help prevent the marmalade from sticking and burning.
- Be patient when cooking the marmalade. It takes time for the fruit to soften and the pectin to set.
- Test the marmalade for doneness by spooning a small amount onto a cold plate. If the marmalade wrinkles when you push your finger through it, it is ready.
- Store the marmalade in sterilized jars. This will help to preserve the marmalade and prevent it from spoiling.
Conclusion:
Cumquat marmalade is a delicious and versatile condiment that can be enjoyed in many ways. It can be spread on toast, crackers, or scones. It can also be used as a glaze for ham or chicken. And it makes a great addition to cheese boards and charcuterie platters. If you are looking for a unique and flavorful marmalade, give cumquat marmalade a try.
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