Kumquat Marmalade

"I first heard of kumquats when I moved to Australia in 1982 -- and then I discovered that my neighbours had an abundant supply. 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 recipe, but you will probably need to cook it longer to reach the jelling point. Time does not include overnight standing."
 
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photo by French Tart photo by French Tart
photo by French Tart
photo by Patricia B. photo by Patricia B.
photo by Carole K. photo by Carole K.
photo by cookingofjoy photo by cookingofjoy
photo by French Tart photo by French Tart
Ready In:
1hr 45mins
Ingredients:
4
Yields:
2.25 cups
Serves:
36
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ingredients

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directions

  • Slice the kumquats and put them in the water (in a pan that can be used on the stovetop). Let this stand overnight.
  • The next day, put the pan on the stovetop and boil the fruit until it is tender. Then pour the fruit mixture into a bowl and let stand for another night.
  • On the third day, transfer the fruit/water mixture to a cooking pot and add 1 1/2 cups of sugar. Add brandy if used. Boil this mixture until it jells (about 45 minutes).
  • Pour into warm, sterilised jars and seal. Or use a processing method you prefer.

Questions & Replies

  1. How long should this last in the fridge once opened? I made a jar last summer and it was delicious! But after a month or so, I noticed some the top of the marmalade was all white. Pretty sure it was mold and not crystallization...any ideas?
     
  2. Stupid question, do you need to peel them first or use whole as is?
     
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Reviews

  1. 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...
     
  2. 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.
     
  3. 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.
     
  4. I'm always looking for recipes to use kumquats so they don't go to waste and this one was wonderful! Thanks!
     
  5. 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]
     
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RECIPE SUBMITTED BY

<p>Thanks so much for visiting my page.</p> <p>&nbsp;</p> <p>I love to cook and travel.</p> <p>&nbsp;</p> <p>I'm originally from Nebraksa and now live in Australia. Have also been lucky enough to live in Egypt, Syria, Jordan, Lebanon and Burma.</p> <p>&nbsp;</p> <p>Since the beginning of 2009, hubby and I have visited all seven continents. We've cooked and travelled in Africa and Antarctica, from London across Asia to Sydney, around Australia, around South America, and across India, Europe, Canada and the USA. Most of our travels have been by road and we've covered more than 150,000 kilometres. It's been fun to learn about food and recipes from all over the globe, and most of the souvenirs I bring home are cookbooks.</p> <p>&nbsp;</p> <p>If you're interested in seeing some of our trip and menu highlights, please visit my travel blog at http://leggypeggy.com or my food blog at http://cookingonpage32.wordpress.com</p> <p>&nbsp;</p> <p>Thanks also to everyone who has made, reviewed and/or photographed any of my recipes. Most appreciated.</p>
 
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