Recipe: Tasty Kumquat marmalade

Kumquat marmalade. Add lemon zest (white part only), lemon juice, pinch cayenne, star anise, sugar, and water. Rinse kumquats; cut in half and remove seeds. Place in a food processor; process until coarsely chopped.

If you want to make marmalade, instead of jam, cut kumquats in cartwheel slices with a very sharp knife, to make slices thin as possible. Add water and bring to a boil over high heat. kumquat marmalade is AMAZING! i made some last year, just to try, from kumquats from a friend's tree in Los Angeles. these kumquats were delicious right off the tree-the sweet skin with somewhat tart interior of these ripe fruits was amazing. This marmalade recipe perfectly preserves the bright color and flavor of kumquats. You can cook Kumquat marmalade using 5 ingredients and 7 steps. Here is how you cook that.

Ingredients of Kumquat marmalade

1. It's 1 kg of kumquats.
2. Prepare 1 kg of sugar.
3. You need 2 cups of water.
4. You need 2 of cinnamon sticks.
5. You need half of a lemon.

Kumquat fruits are only in season for a few weeks in late fall and early winter, but this marmalade makes it possible to enjoy their unique taste year-round. The addition of an orange to the kumquat fruits adds depth to the citrus flavor. Kumquat marmalade is a delicious use of this tart and tangy fruit. A different kind of citrus, kumquat come with a sweeter peel than pulp which are perfect for preserving or using in a variety of recipes.

Kumquat marmalade instructions

1. Boil the kumquats for ten minutes and strain the water..
2. Let them cool and repeat the process three more times so that they lose their bitternes completely..
3. Cut them in half and remove the seeds..
4. Blend half the kumquats in a blender to a pulp and cut the rest into fine pieces with a knife..
5. Place the water and the sugar in a pot and boil for ten minutes then add all the kumquats, the cinnamon sticks and the lemon, quartered..
6. Boil until the marmalade sets..
7. When it cools, remove the pieces of lemon and the cinnamon and store in sterile jars..

Fruit shouldn't go to waste, so I adapted this recipe from 'The Complete Book of Fruit' by Leslie Johns and Violet Stevenson. I have successfully doubled and tripled this. A sweet home made kumquat marmalade made with fresh kumquats and a couple of oranges. No added pectin is necessary for this seasonal treasure. The amount of marmalade produced can be adjusted easily to the amount of fruit you have on hand.