Kumquat Marmalade

April 12, 2011

in Canning, Curing, Pickling,Condiments,Recipes

By Riki Shore

Kumquat Marmalade

Kumquats are tiny oblong fruits shaped like olives, but with the skin of oranges. They are expensive, full of seeds, and very sour. The best thing is if a friend has a kumquat tree and gives you a big bowl of them and you’re wondering how in the world to eat them. This recipe, adapted from Thomas Keller’s Ad Hoc at Home, uses the natural pectin in the fruit, which helps the marmalade set, and matches it with sugar and tangerines for increased sweetness. Pair this marmalade with cheeses and charcuterie, or use it as a glaze on baked chicken.

Halve and seed:

1 pound kumquats

Place kumquats in a bowl with enough cold water to cover for 24 hours. Placing a plate directly on top of the kumquats will help keep the fruit submerged.

Drain the kumquats and place them in a heavy pot or dutch oven. Add:

4 tangerines, peeled, deseeded, and chopped
1 cup tangerine juice
1 1/2 cups plus 1 tablespoon sugar

Insert a candy thermometer on the side of the pot. Bring to a simmer and cook until the thermometer measures 215 – 220 degrees. To test doneness, place a spoonful of marmalade on a plate and place it in the refrigerator for 5 minutes. If it’s still runny, return it to the pot and keep cooking. If it’s set, the marmalade is done.

Pour the marmalade into clean, sterilized jars, cover, cool to room temperature and refrigerate. Marmalade keeps up to 1 month.

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