Ingredients with Measurements:
- 1 pound kumquats, sliced thinly and seeded
- 2 limes, juiced and zested
- 4 cups granulated sugar
- 4 cups water
Special equipment needed:
- Large pot
- Canning jars with lids and bands
- Canning funnel
- Jar lifter
- Candy thermometer
Step-by-step instructions:
1. In a large pot, combine the sliced kumquats, lime juice, lime zest, sugar, and water. Stir well to combine.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally.
3. Reduce the heat to medium-low and let the mixture simmer for about 45 minutes, or until the kumquats are soft and the mixture has thickened.
4. Use a candy thermometer to check the temperature of the mixture. It should reach 220°F (104°C) to ensure that the marmalade will set properly.
5. Remove the pot from the heat and let the mixture cool for a few minutes.
6. Use a canning funnel to transfer the marmalade to sterilized canning jars, leaving about 1/4 inch of headspace.
7. Wipe the rims of the jars with a clean, damp cloth and place the lids and bands on top.
8. Process the jars in a boiling water bath for 10 minutes, using a jar lifter to remove them from the water and let them cool on a towel-lined surface.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
220°F (104°C)
Serving size:
Makes about 4-5 cups of marmalade
Nutritional information:
Per serving (1 tablespoon):
Calories: 45
Total Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 0mg
Total Carbohydrate: 12g
Dietary Fiber: 0g
Sugars: 12g
Protein: 0g
Substitutions for ingredients:
- You can use lemons instead of limes for a slightly different flavor.
- If you don't have kumquats, you can use oranges or grapefruits instead.
Variations:
- Add a pinch of cinnamon or ginger for a spiced marmalade.
- Use honey instead of sugar for a healthier option.
- Add chopped nuts or dried fruit for texture and flavor.
Tips and tricks:
- Make sure to slice the kumquats thinly and remove the seeds to ensure a smooth texture.
- Stir the marmalade occasionally while it's cooking to prevent it from sticking to the bottom of the pot.
- Use a candy thermometer to ensure that the marmalade reaches the proper temperature for setting.
- Sterilize your canning jars and equipment before using them to prevent contamination.
Storage instructions:
Store the jars of marmalade in a cool, dark place for up to 1 year.
Reheating instructions:
To reheat the marmalade, simply spoon some into a microwave-safe bowl and heat it in the microwave for 10-15 seconds, or until warm.
Presentation ideas:
Serve the marmalade on toast, scones, or biscuits for breakfast or brunch.
Garnishes:
Garnish with a sprig of fresh mint or a slice of lime for a pop of color.
Pairings:
Pair with a cup of tea or coffee for a comforting morning treat.
Suggested side dishes:
Serve with scrambled eggs or bacon for a savory breakfast.
Troubleshooting advice:
- If the marmalade doesn't set properly, you can reheat it and add a bit more sugar or pectin to help it thicken.
- If the marmalade is too thick, you can add a bit of water or citrus juice to thin it out.
Food safety advice:
- Always sterilize your canning jars and equipment before using them to prevent contamination.
- Make sure to process the jars in a boiling water bath for the recommended time to ensure that they are properly sealed.
Food history:
Marmalade is a type of fruit preserve that originated in Portugal in the 16th century. It was traditionally made with quince, but over time, other fruits like oranges and lemons were used as well.
Flavor profiles:
This kumquat-lime marmalade is sweet and tangy, with a bright citrus flavor and a hint of bitterness from the kumquats.
Serving suggestions:
Serve this marmalade on toast, scones, or biscuits for breakfast or brunch. It also pairs well with cheese or charcuterie boards.
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