Ingredients with Measurements:
- 1 pound kumquats
- 4 cups water
- 4 cups granulated sugar
- 1 lemon, juiced
- Pinch of salt
Special equipment needed:
- Large pot
- Candy thermometer
- Canning jars with lids and bands
Step-by-step instructions:
1. Wash the kumquats thoroughly and slice them thinly, removing any seeds.
2. In a large pot, combine the sliced kumquats, water, and salt. Bring to a boil over high heat, then reduce the heat to low and simmer for 30 minutes.
3. Add the sugar and lemon juice to the pot and stir until the sugar dissolves.
4. Increase the heat to medium-high and cook the mixture, stirring occasionally, until it reaches 220°F on a candy thermometer. This should take about 20-30 minutes.
5. Remove the pot from the heat and let it cool for 5 minutes.
6. Skim off any foam from the surface of the marmalade.
7. Ladle the hot marmalade into clean, hot canning jars, leaving 1/4 inch of headspace.
8. Wipe the rims of the jars with a clean, damp cloth, and place the lids and bands on top.
9. Process the jars in a boiling water bath for 10 minutes.
10. Remove the jars from the water bath and let them cool on a wire rack.
11. Check the seals on the jars after they have cooled completely. The lids should be concave and not move when pressed.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Cook the marmalade until it reaches 220°F on a candy thermometer.
Serving size:
This recipe makes about 4 cups of kumquat marmalade.
Nutritional information:
Calories: 50 per tablespoon
Fat: 0g
Carbohydrates: 13g
Protein: 0g
Sodium: 5mg
Fiber: 0g
Sugar: 13g
Substitutions for ingredients:
- You can use other citrus fruits, such as oranges or grapefruits, instead of lemons.
- You can use honey or maple syrup instead of granulated sugar.
Variations:
- Add a pinch of cinnamon or ginger for a spiced version of the marmalade.
- Add chopped nuts, such as almonds or pecans, for a crunchy texture.
Tips and tricks:
- Use a sharp knife to slice the kumquats thinly and evenly.
- Skim off any foam from the surface of the marmalade to prevent cloudiness.
- Use a candy thermometer to ensure that the marmalade reaches the correct temperature for setting.
- Sterilize the canning jars and lids before using them to prevent contamination.
Storage instructions:
Store the jars of kumquat marmalade in a cool, dark place for up to one year.
Reheating instructions:
To serve the marmalade, simply spoon it onto toast or crackers.
Presentation ideas:
Serve the kumquat marmalade in a small dish with a spoon for spreading.
Garnishes:
Garnish the marmalade with a sprig of fresh mint or a slice of kumquat.
Pairings:
Serve the marmalade with toast, scones, or biscuits.
Suggested side dishes:
Pair the marmalade with a cup of tea or coffee for a delicious breakfast or snack.
Troubleshooting advice:
- If the marmalade is too thin, cook it for a few more minutes until it thickens.
- If the marmalade is too thick, add a little water or lemon juice to thin it out.
Food safety advice:
- Sterilize the canning jars and lids before using them to prevent contamination.
- Use a candy thermometer to ensure that the marmalade reaches the correct temperature for setting.
Food history:
Marmalade is a type of fruit preserve that originated in Portugal in the 16th century. It was traditionally made with quince, but later versions used other fruits, such as oranges and kumquats.
Flavor profiles:
Kumquat marmalade has a sweet and tangy flavor with a slightly bitter aftertaste.
Serving suggestions:
Serve the kumquat marmalade on toast, scones, or biscuits for a delicious breakfast or snack.
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