GORGEOUS! I LOVE kumquats and this was a WONDERFUL recipe Peggy! They are VERY expensive in France - so I only made HALF the quantities listed........but LOOK at the colour of it? BEAUTIFUL and also the brandy was MY kind of added extra ingredient - I used local cognac to great effect! I made this over two days instead three days - as I started them off VERY early in the morning on day one. Made for the Aussie/NZ recipe swap. FT:-)Thanks Peggy for a delightful recipe.
Wonderful! Followed directions and it came out perfectly. I cooked it in Large Le Creuset pot so when it reached 200 degrees I removed it from the stove. Because the pot retains a lot of heat I didn't want it to burn. I didn't have brandy I used Jack Daniel's instead. 2 T. It turned out great. I am making 8 more 1/2 pints next. I have never made jam or marmalade before so I now know anyone can make this wonderful recipe.
I'm always looking for recipes to use kumquats so they don't go to waste and this one was wonderful! Thanks!
Started this recipe as soon as I knew this chef was a teammate of mine! I did use brandy since the alcohol cooked out & this is an OUTSTANDING marmalade! And definitely a unique item for gift giving, if I can keep my hands off the finished product long enough! Thanks for sharing a great recipe! [Made & reviewed in the Aus/NZ Recipe Swap #16]
This is a very simple recipe that works very well and tastes fantastic. I tripled the recipe with very good results. The key is to multiply everything by 3, to include increasing cook times. I've noticed that if you're using a larger kumquat, you're going to want to cut it into smaller pieces 1/8th's-1/16th's. I used kumquats off my tree so they were of varying sizes. I just made sure all the pieces were similar in size that went into the pot. I also used a 12" cast iron (with a ceramic lining), dutch oven on a gas stove, for the effort. On day two, cook until about half the water is boiled off and you get a nice orange in the water (about 15-20 minutes of hard boiling). I would highly recommend using brandy or dark rum as an additional ingredient. I used a tablespoon of brandy and it definitely made a difference in flavor. Hope this helps...
I made the recipe with 8 cups of kumquat, 16 c of water and 6 c of sugar, exactly like the recipe calls. Unfortunately mine came out so runny. I thought from the beginning that much water should not have been added. Did I do something wrong?
I am very impressed with this recipe. I've made jam for years, but never tried marmalade, and I love it. This was so simple and it is so delicious--even without the brandy which I did not have on hand. Thanks so much, Leggy Peggy, for posting it and giving me a new favorite.
Yummy! Follwed the directions except did not have brandy and substitued rum instead! Was delicious! Thanks for such an easy recipe. Will be making this every season!
Here's a trick to get the seeds out: Cut the kumquat in half and then roll the ends between your fingers, squeezing a little. The seeds will pop up and you can wipe them off with the end of your knife. This also works with lemons. I cheated a bit on the recipe and added some pectin. In retrospect, that probably wasn't necessary (and it made the marmalade more acidic!) so I will follow the rules exactly next time. Brilliant touch with that brandy!
This was a complete failure of time and resources. I ended up with kumquat syrup.