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My review
Chef John's Kumquat Marmalade
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Chef John
"If marmalade is not your favorite type of fruit preserve, it's most likely because of those bitter flavors from the white parts of whatever type of citrus was used. That is not an issue with this gorgeous kumquat marmalade."
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Ingredients
3 h 30 m servings 35Original recipe yields 32 servings (2 cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Quarter kumquats lengthwise; cut off white center membrane and remove seeds. Slice quarters into small pieces.
- Place kumquats into a pot. Add lemon zest (white part only), lemon juice, pinch cayenne, star anise, sugar, and water. Mix together. Cover and let sit at room temperature 2 or 3 hours to allow fruit to macerate. Or you can refrigerate overnight.
- Place pot over medium-high heat and bring mixture to a simmer, stirring occasionally. Reduce heat to medium; cook and stir occasionally for 10 minutes. Continuing cooking and stirring often until mixture is thick enough so that if you scrape a spatula across the bottom of the pan, you can briefly see the bottom of the pan before marmalade spreads back out, 30 to 40 minutes. Mixture should reach a temperature of 215 to 220 degrees F (120 to 125 degrees C). Remove from heat and allow to cool slightly, 5 to 10 minutes.
- Spoon warm marmalade into sterilized jars. Cover and let cool to room temperature. Refrigerate until thoroughly chilled.
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Footnotes
- Cook's Note:
- Measure the kumquats after you've removed the seeds and membrane and sliced them.
- You can just go by appearance, but I took the temperature right before it was done, and it was about 215 degrees F (100 degrees C), so I imagine when I was finished it was around 220 degrees F (105 degrees C). You can also put a spoonful on a plate in the fridge, and test that way.
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Reviews
Read all reviews 11Most helpful
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1/21/2017
I'm not a big fan of marmalade, but this is delicious. I did take the liberty for a small tweak. Batch #2 I sliced rather than quartered the kumquats. The family agreed we preferred the textu...
1/29/2017
Second time to make this. I’ve made 2 batches this year. 8 cups each time. I reduced the water to 3 cups for 8 cups fruit. Thicker and yummy.
8/13/2017
I made this with maple sugar. I'm not sure why this doesn't include the pinch of cayenne that is called for in the video or the star anise pod, but it should. I used a cinnamon stick instead of ...
6/1/2019
Delicious recipe! It's worth all the labor of cutting and trimming because the end result is so good! I preferred julieanne cutting the kumquats instead of quartering and I fined using scissors ...
4/5/2018
My kumquats were a little on the sour/bitter side, so I had to increase the sugar just a bit. This recipe is perfect though, and definitely a keeper for any marmalade lover. :)
1/29/2018
Easy recipe but lots of prep time for kumquats. Used more zest because I like the appearance and texture. FYI, one cup prepared fruit translates to about one cup of finished preserves. One se...
3/25/2017
This was a labor of love that was totally worth it! I would cut the pieces smaller next time but it is delicious!!
6/19/2019
I skipped the cayenne pepper and lemon as I'd read another receipe that said to put all the pips into a muslin while softening the rind to extract the pectin. Otherwise pretty much followed thi...
3/25/2019
Ohmygosh. This recipe is fantastic. Everyone in my house loved it, even the marmalade-haters. Cleared out my kumquat tree but I’m saving it for next season. Now I know why I grow kumquats!