KUMQUAT MARMALADE (EASY, NO PECTIN RECIPE)
A lovely kumquat marmalade recipe.
Provided by Christina Conte
Categories Jams
Time 1h30m
Number Of Ingredients 4
Steps:
- Wash the kumquats well, dry and then deseed and slice the fruit lengthwise, using a sharp knife, so the rind is in long strips.
- Place into a large pot.
- Pour the water into the sliced kumquats in the large pot. Add the juice of the orange and stir well.
- Measure the amount of the mixture by ladling into a large measuring cup and pouring into another pot or bowl. Ours measured 10 cups (or 80 oz).
- Add the mixture back into the large pot, bring to a boil, and simmer for about three to five minutes or until the rind is soft.
- Remove from heat and add the same amount of sugar as you measured in liquid. We measured 80 liquid ounces, so we added about 80 oz of sugar (5 lbs). (We usually add a little less than a 1:1 ratio, so if you want to do the same, please do so, like 4.5 lbs.)
- Put the pot back onto the burner over medium high heat and bring to a boil, stirring frequently with a wooden spoon.
- If you see any seeds, pull them out and discard.
- Bring the marmalade to a rolling boil and it will begin to look like this. You can remove the scum as it settles along the side.
- It will eventually end up looking like this after about an hour of boiling. You can check to see if it's reached the setting point by placing a saucer in the freezer then dripping some of the hot liquid on it. If you run your finger against it and it wrinkles, it's ready. You can also use a candy thermometer and take it off the heat when it reaches 220 F (104 C).
- Have the sterilized jars ready near the stove (washed, rinsed with boiling water, including the lids) so that they are still hot. Ladle the jam into the funnel to fill the jars. Don't hold the jar while filling.
- Be sure the jar is on a counter or table before filling with hot kumquat marmalade.
- As soon as you fill each jar, clean the rim with a damp cloth and close the lid immediately. Repeat until all the marmalade has been filled into the jars.
- You can process the jars in a water bath according to your favorite canning method, or you can just keep the jars in the fridge instead. Most times, the jar lids will seal on their own, but this isn't an approved method of jam-making in the US.
Nutrition Facts : Calories 39 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 2 Tbsp, Sodium 0 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
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 :
CHEF JOHN'S KUMQUAT MARMALADE
If marmalade is not your favorite type of fruit preserve, it's most likely because of those bitter flavors from the white parts of whatever type of citrus was used. That is not an issue with this gorgeous kumquat marmalade.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 3h30m
Yield 32
Number Of Ingredients 6
Steps:
- Quarter kumquats lengthwise; cut off white center membrane and remove seeds. Slice quarters into small pieces.
- Place kumquats into a pot. Add lemon zest (white part only), lemon juice, pinch cayenne, star anise, sugar, and water. Mix together. Cover and let sit at room temperature 2 or 3 hours to allow fruit to macerate. Or you can refrigerate overnight.
- Place pot over medium-high heat and bring mixture to a simmer, stirring occasionally. Reduce heat to medium; cook and stir occasionally for 10 minutes. Continuing cooking and stirring often until mixture is thick enough so that if you scrape a spatula across the bottom of the pan, you can briefly see the bottom of the pan before marmalade spreads back out, 30 to 40 minutes. Mixture should reach a temperature of 215 to 220 degrees F (120 to 125 degrees C). Remove from heat and allow to cool slightly, 5 to 10 minutes.
- Spoon warm marmalade into sterilized jars. Cover and let cool to room temperature. Refrigerate until thoroughly chilled.
Nutrition Facts : Calories 34.9 calories, Carbohydrate 8.9 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.3 g, Sodium 1.7 mg, Sugar 7.6 g
TOASTED PAIN D'ÉPICE WITH KUMQUAT MARMALADE BUTTER
When we were opening Lucques, we had very little money for the renovation. The space had a decent kitchen but lacked a great oven. Fritz León, one of our purveyors, was hanging out with us one long day of construction and happened to mention a "huge, fantastic" deck oven that one of his other clients downtown was selling for (and this was the key) "cheap." What more could I ask for? I bought it on the spot. I began to doubt myself when we went to pick it up and found it was so huge and heavy that we had to take it apart just to get it through the kitchen door. It was a monster, and when we finally did get it installed it seemed as if the old dinosaur had a mind of its own. Each deck ran at a specific, apparently predetermined temperature, no matter what setting we mere mortals put it at. The lower deck was at a constant 350°F, the middle at 400°F, and the top at a raging 500°F plus. It wasn't long before the top deck was christened "the Terminator," and now I can't imagine life at Lucques without it. It was even instrumental in the evolution of our pain d'épice, developed by former pastry chef Kimberly Sklar. For a crispy exterior, she sliced the classic Alsatian spice bread and toasted it on the floor of the Terminator before slathering it with butter and kumquat marmalade. At home, you can simulate the "Terminator effect" in a hot cast-iron pan.
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F.
- Lightly butter a loaf pan.
- In a large saucepan, bring the honey, brown sugar, and 3/4 cup water to a boil, stirring frequently. As soon as it comes to a boil, take the mixture off the heat. Sift in 1 cup of the flour, whisking continuously. Set aside.
- Sift together the remaining cup of flour, the baking powder, baking soda, cinnamon, nutmeg, and cloves.
- Whisk together the eggs, egg yolk, ginger, and ginger juice. Whisk the honey mixture into the eggs. Slowly fold the remaining dry ingredients into the batter in three parts (if you add too much or too quickly, your batter will be lumpy).
- Pour the batter into the prepared loaf pan, and bake 35 to 40 minutes, until the loaf is firm to the touch. Let cool completely before slicing.
- Heat one or two cast-iron pans over medium-high heat for 2 minutes. (You can toast the pain d'épice in two pans or in batches.)
- Cut six 1/2-inch-thick slices of pain d'épice, and butter them on both sides. Place the slices in the pan, and toast a few minutes on each side, until golden brown and crisp. Slather each slice with kumquat marmalade butter, and fan them out on a platter, overlapping them slightly. Top with the reserved candied kumquats.
- In a medium saucepan, bring the granulated sugar and 2 cups water to a boil over medium-high heat, stirring to make sure the sugar is completely dissolved. Add the kumquats, and cover the fruit with a piece of parchment or a small plate to keep them submerged. Turn the heat to low, and cook about 25 minutes, until the kumquats are translucent. Drain the fruit, reserving the sugar syrup. When the kumquats have cooled, cut them in half lengthwise and remove the seeds. Cut halves lengthwise into 1/8-inch-thick slices.
- Cream the butter and confectioners' sugar at medium-low speed in the bowl of a stand mixer fitted with the paddle attachment until it's light and fluffy, about 3 minutes. Add all but 3 tablespoons of the candied kumquats. Add a tablespoon or two of the reserved syrup and a pinch of salt. Mix to combine, taste, and add more syrup if you like.
KUMQUAT MARMALADE BUTTER
Steps:
- In a medium saucepan, bring the granulated sugar and 2 cups water to a boil over medium-high heat, stirring to make sure the sugar is completely dissolved. Add the kumquats, and cover the fruit with a piece of parchment or a small plate to keep them submerged. Turn the heat to low, and cook about 25 minutes, until the kumquats are translucent. Drain the fruit, reserving the sugar syrup. When the kumquats have cooled, cut them in half lengthwise and remove the seeds. Cut halves lengthwise into 1/8-inch-thick slices.
- Cream the butter and confectioners' sugar at medium-low speed in the bowl of a stand mixer fitted with the paddle attachment until it's light and fluffy, about 3 minutes. Add all but 3 tablespoons of the candied kumquats. Add a tablespoon or two of the reserved syrup and a pinch of salt. Mix to combine, taste, and add more syrup if you like.
HOMEMADE KUMQUAT MARMALADE
A great way to use kumquats from our trees.
Provided by Cindy Larkins
Categories Jams and Jellies
Time 12h50m
Yield 20
Number Of Ingredients 5
Steps:
- Inspect four 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until needed. Wash new, unused lids and rings in warm soapy water.
- Rinse kumquats; cut in half and remove seeds. Place in a food processor and process until coarsely chopped.
- Combine kumquats and water in a saucepan. Stir in pectin and bring to a full rolling boil over high heat, stirring constantly. Stir in sugar and vanilla; return to a full rolling boil. Boil and stir 1 minute.
- Remove from heat; skim off foam. Ladle hot mixture into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 94.1 calories, Carbohydrate 23.6 g, Fat 0.2 g, Fiber 1.5 g, Protein 0.4 g, Sodium 2.5 mg, Sugar 22.1 g
KUMQUAT MARMALADE
An old timey recipe from the Western chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these modern techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
Provided by Molly53
Categories Citrus
Time P2DT30m
Yield 6 half-pints
Number Of Ingredients 4
Steps:
- Wash and dry kumquats; slice thinly and remove seeds.
- Add lemon and water; let stand overnight.
- Heat to boiling point and cook until peel is tender and clear.
- Let stand again for 24 hours; add sugar and cook very slowly until mixture thickens sufficiently, stirring occasionally to prevent scorching.
- Pour into sterilized jars, seal and process in boiling water bath for ten minutes.
Nutrition Facts : Calories 313.5, Fat 0.7, SaturatedFat 0.1, Sodium 11, Carbohydrate 79.7, Fiber 5.3, Sugar 73.7, Protein 1.5
KUMQUAT MARMALADE
Pick fresh kumquats, or buy from a local fruit stand to make this marmalade.
Provided by Van
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 13h
Yield 128
Number Of Ingredients 4
Steps:
- Combine sugar, kumquats, water, and fruit pectin in a pot. Bring to a rapid boil over high heat; continue to boil for 1 minute. Let stand for 5 minutes; skim off foam on top.
- Meanwhile, inspect 4 pint-size jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until kumquat mixture is ready. Wash new, unused lids and rings in warm soapy water.
- Pack marmalade into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 39.8 calories, Carbohydrate 10.3 g, Sodium 0.1 mg, Sugar 10.2 g
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