Kumquats are bountiful in my garden this time of year and next to popping them into my mouth right off the tree this ultra simple, small-batch kumquat marmalade is the next best way to enjoy them.
It took a few years but my kumquat tree has hit her stride. Maybe it was last year’s pruning or fertilizer feedings or all the rain we’ve had this winter–she’s loaded with fruit now with no signs of stopping production.
Whatever this kumquat bounty should be attributed to I can’t say for sure but we’ve certainly been reaping the rewards.
The thin orange skin of a kumquat is edible and sweet, a nice contrast to its tart flesh. Apart from using them as a garnish in salads most of our kumquats never make it to the kitchen because my husband and I usually just pick them off the tree and pop them right into our mouths.
But we haven’t been able to consume them fast enough this way so with the abundance this season I was able to finally give homemade kumquat marmalade a try.
This is the Easiest Kumquat Marmalade Recipe Ever
I wanted an easy, small-batch marmalade recipe that–if you’ve been visiting this blog for a while now, you’ll know what’s coming next–wouldn’t be too sweet. Most of the recipes I came across either had too much sugar or involved an overnight wait, pith removal, reserving the seeds (and sometimes also the pith) to act as natural pectin or added pectin.
I did briefly consider adding Grand Marnier or Aperol–later I decided that the latter might amplify the bitter notes of the kumquats too much–but simplicity won in the end. I rifled through my old cookbooks remembering that I had come across a kumquat marmalade recipe years ago and I found it in Alice Waters’ Chez Panisse Fruit.
To my delight her recipe called for just kumquats, sugar and water without having to blanch the fruit or save the seeds. However, I suspected that her recommended amount of sugar might still be too much for us so I cut it by 30% and it worked perfectly for me and my husband. I also decided to add a little Meyer lemon juice to up the brightness and this worked well for us, too.
Perhaps the least desirable part of preparing kumquat marmalade is removing the seeds while slicing them. It took a half hour to slice and deseed one pound of kumquats but the results were worth the effort so don’t be discouraged if you try this recipe.
The marmalade is light and bright, showcasing the sweet, tart, slightly bitter quality of the kumquats instead of drowning in sweetness. The reduced sugar content turned out not to be a problem either. I just gave my small batch an extra few minutes on the stove at a soft boil since I couldn’t find my thermometer and was too lazy for the freezer test–the marmalade thickened beautifully anyway.
Out of two jars this recipe makes we’re down to our last little bit since we’ve been spreading it on all the bread I’ve been baking lately. I’ve been on a sourdough kick, experimenting with different flavor combinations and simplifying my no-knead technique. I’m up to three sourdough recipes so far and counting. I’m excited to share one recipe in particular because of how easy it is–if you’ve hesitated to bake with sourdough before, this might just change your mind. Stay tuned.
This super easy, small-batch marmalade is a great way to use kumquats when they’re in season.
CourseBreakfast
CuisineAmerican
Keywordkumquat marmalade
Prep Time30minutes
Cook Time40minutes
Total Time1hour10minutes
Servings2cups
AuthorJean | Lemons + Anchovies
Ingredients
1poundkumquats, sliced and deseeded
Juice of one Meyer Lemon
1 3/4cupsgranulated sugar
2 1/4cupswater
Instructions
Slicing the kumquats: The easiest preparation is to slice the kumquats crosswise. When you get to the halfway point, you will be able to pick out the seeds with the tip of your paring knife.
Combine all four ingredients and bring to a boil, stirring occasionally. Keep to a medium boil for 15 minutes and lower the heat slightly to a lower bowl, if necessary, to keep cooking for another 20-30 minutes. The marmalade will still look loose at the end of the cooking time but it will thicken as it cools.
Transfer to jars, cool and keep refrigerated.
Recipe Notes
This recipe is only mildly sweet. If you prefer a sweeter marmalade, add more sugar according to your taste (2 – 2 1/2 cups). The mixture will thicken faster with more sugar.
Add the shredded peel and muslin bag to the pan along with the water. Leave to soak overnight. This helps to extract the maximum amount of pectin from the fruit pulp, which will give a better set.
"I like kumquats poached whole in simple syrup with a splash of orange blossom water, lemon juice, and then stored in the syrup. Then, they can be used in all sorts of ways: spooned over bostock whole, blended and frozen into a sorbet, or baked into tea cakes."
Quite a bit of sugar. But you need all that sugar because lemons are bitter, and that bitterness needs to be balanced by sugar. In addition, sugar acts as a preservative in jam, helping it to have a longer shelf life.
What's the ratio of sugar to fruit in marmalade? Because of the tartness of a Seville orange, the ratio of sugar to fruit in marmalade is 2:1. This recipe calls for 2kg of sugar and 1kg of oranges but you can scale it down or up using that ratio.
Adding acid in the form of fresh lemon or lime juice is important for two reasons: First, it makes for a more well-balanced jam, returning some of the acidity lost with the addition of sugar. Second, pectin needs acid to properly activate, or firm up.
(**) At this stage, if you are worried that the kumquats are too bitter, boil some water in a pan.Add the kumquats, boil for 1 minute, then drain. Repeat. This should get rid of any bitterness, and then continue with the recipe.
Consumed in moderation, kumquats aren't likely to cause adverse effects. But like any food, too much of them could pose problems. Because of their high level of fiber, overdoing it on kumquats might lead to digestive distress, gas, or bloating.
Grafted kumquat trees should bear harvestable fruit in the third year from planting. Fruit that forms in the first two years should be removed to direct all energy into the development of a strong root system and canopy growth. Watering: All fruit trees should get consistent water in the first few years.
Well, you look like one! Loquats, also known as a Japanese apricot or plum, are in the Rosaceae family, the same as apples, pears, peaches and nectarines. Kumquats, however, are a citrus fruit — think of them as the smaller, tarter version of an orange.
The 1950 census listed 180 acres of kumquats in Florida, just one in California. But starting in the late 1960s, increased Asian immigration to California spurred demand and prices for kumquats.
Adjust the cooking time: The bitterness in marmalade can come from overcooking the citrus peel. Try reducing the cooking time, or using a lower heat setting to avoid overcooking the peel. Soak the citrus peel: Soaking the citrus peel in water overnight can help to reduce the bitterness.
If the aftertaste is too bitter and you can't remove the bitterness from the jam, prick the oranges and boil them for about 40 minutes, drain and cover with cold water. Soak them for 12-15 hours and change the water from time to time.
Baking soda is slightly alkaline and helps to break down the peels, shortening the time it takes to cook and soften them. You do not have to use it to make good marmalade, but it helps shorten the cooking process.
Put the fruit in a medium saucepan along with the water and let it come to a simmer over medium heat. Turn off the heat, cover, and let it sit for 24 hours. Don't skimp on the soaking time! It takes time to draw out the pectin from the oranges, soften the rings, and mellow the bitterness.
Many marmalade recipes will have you remove the peel, boil it once, twice, or three times, and then separate the tasty and colorful zest from the bitter white pith. However, you can also remove the pith at the start. Use a sharp peeler or paring knife to carefully cut off the zest from each piece of fruit.
Submerge the fruit or vegetables in the baking soda water. Let soak for 12 to 15 minutes. The time will help the baking soda do its job. Swish the produce around in the water or push it down several times to ensure all sides of the produce is being cleaned.
Introduction: My name is Kimberely Baumbach CPA, I am a gorgeous, bright, charming, encouraging, zealous, lively, good person who loves writing and wants to share my knowledge and understanding with you.
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