Luscious Kumquat Marmalade
This delightful kumquat marmalade is a homage to my Australian neighbours who blessed me with an abundance of these tiny citrus gems in 1982. Their vibrant flavor and unique sweetness inspire this recipe, adapted from 'The Complete Book of Fruit' by Leslie Johns and Violet Stevenson. Each bite of this marmalade offers a perfect balance of tangy and sweet, making it an exquisite topping for breakfast toast, a filling for pastries, or even a flavorful glaze for meats. The marmalade is not only a delicious way to preserve kumquats but also a way to minimize food waste while savoring the bright taste of citrus all year long. Though I've had success doubling and tripling this recipe, remember that it might necessitate a longer cooking time to achieve the desired jelling point. Enjoy bringing a taste of Australia into your kitchen with this vibrant relish!
N/A
Servings
N/A
Calories
4
Ingredients
Ingredients
kumquats
2 cups (sliced, with some seeds removed)
water
4 cups (none)
sugar
1 1/2 cups (none)
brandy
1-2 tablespoons (optional)
Instructions
1
Slice the kumquats, removing some seeds as you go, and place them in a large saucepan.
2
Pour 4 cups of water over the sliced kumquats and let the mixture steep overnight at room temperature.
3
The next day, bring the mixture to a gentle boil over medium heat. Cook until the kumquats are tender, which should take about 15-20 minutes.
4
After boiling, transfer the kumquat mixture to a bowl and allow it to cool. Cover and let it rest overnight again.
5
On the third day, transfer the kumquat and water mixture back into a large pot. Add 1 1/2 cups of sugar, stirring well to dissolve.
6
If desired, stir in 1-2 tablespoons of brandy for added depth of flavor.
7
Bring the mixture to a rolling boil and cook, stirring frequently, for about 45 minutes or until the marmalade reaches the jelling point.
8
To test for jelling, drop a small spoonful of the marmalade onto a cold plate and let it sit for a minute. Run your finger through it; if it holds its shape, it’s ready.
9
Once achieved, pour the hot marmalade into warm, sterilized jars, seal them tightly, and store in a cool, dark place. Alternatively, process the jars according to your preferred method for preservation.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Luscious Kumquat Marmalade?
It is a tangy and sweet citrus preserve made from sliced kumquats, inspired by Australian traditions and classic fruit recipes.
Where did the inspiration for this recipe come from?
The recipe was inspired by Australian neighbours who shared their kumquats in 1982 and was adapted from 'The Complete Book of Fruit'.
How many ingredients are needed to make this marmalade?
There are 4 ingredients: kumquats, water, sugar, and brandy.
What are the specific ingredient measurements?
The recipe calls for 2 cups of kumquats, 4 cups of water, 1 1/2 cups of sugar, and 1-2 tablespoons of brandy.
Is the brandy a required ingredient?
No, the brandy is optional but is recommended for adding a deeper flavor profile to the finished preserve.
How many days does it take to prepare this marmalade?
The preparation process takes three days to allow for proper steeping, tenderizing, and setting of the fruit.
How should I prepare the kumquats for this recipe?
The kumquats should be sliced and have some of their seeds removed before you begin the cooking process.
What is the first step on day one?
You must slice the fruit, place it in a saucepan with 4 cups of water, and let it steep at room temperature overnight.
What happens on the second day of the recipe?
You bring the mixture to a gentle boil for 15-20 minutes, then let it cool and rest covered overnight.
What are the steps for the third day?
You add the sugar and brandy to the fruit mixture and boil it until it reaches the jelling point.
How long should the final boil last on the third day?
The mixture should be brought to a rolling boil and cooked for approximately 45 minutes.
What is the jelling point test?
Drop a small amount on a cold plate; if it holds its shape after a minute when touched, it is ready.
Can I scale this recipe up for a larger batch?
Yes, you can double or triple the recipe, but be aware that it may require a longer cooking time to jell.
How should the marmalade be stored once it is finished?
Pour the hot marmalade into warm, sterilized jars, seal them tightly, and store in a cool, dark place.
What are some recommended serving suggestions for this marmalade?
It is perfect for breakfast toast, as a filling for pastries, or even as a flavorful glaze for various meats.
Who wrote the book that this recipe was adapted from?
The recipe was adapted from 'The Complete Book of Fruit' by Leslie Johns and Violet Stevenson.
Why is it necessary to steep the fruit overnight?
Steeping helps soften the kumquat rinds and aids in extracting the pectin necessary for the preserve to set.
Does this marmalade help reduce food waste?
Yes, it is a delicious way to preserve an abundance of kumquats and enjoy their citrus flavor year-round.
What is the flavor profile of this Luscious Kumquat Marmalade?
It is described as having a perfect balance of tangy and sweet with a vibrant citrus taste.
Do I need to remove every single seed from the kumquats?
The instructions recommend removing some seeds while slicing, rather than all of them.
What heat level is used for the second day boil?
The mixture should be cooked over medium heat to achieve a gentle boil.
Is a rolling boil required on the third day?
Yes, a rolling boil is necessary on the final day to reach the proper jelling consistency.
How frequently should I stir the marmalade during the final boil?
You should stir the mixture frequently during the 45-minute boil to ensure even cooking and prevent sticking.
What should I do if the marmalade doesn't set after 45 minutes?
Continue boiling and performing the cold plate test until the mixture holds its shape.
Can this marmalade be used in baking?
Yes, its unique sweetness makes it an exquisite filling for various pastries and tarts.
What type of jars should be used for storage?
The marmalade should be poured into warm, sterilized glass jars to ensure proper preservation.
Is this recipe considered an Australian recipe?
While the fruit came from Australian neighbours, the recipe itself is a classic citrus preserve technique.
Can I omit the sugar in this recipe?
Sugar is vital for both the flavor and the chemical reaction that allows the marmalade to jell and preserve.
What temperature should the marmalade be when jarred?
The marmalade should be poured into jars while it is still hot from the final boil.
What is the texture of the finished marmalade?
It is a thick, spreadable preserve with tender, translucent slices of kumquat throughout.