Ingredients3 h 30 m servings 35 cals
- 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.
- 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.
Per Serving: 35 calories; 0.1 g fat; 8.9 g carbohydrates; 0.3 g protein; 0 mg cholesterol; 2 mg sodium. Full nutrition
ReviewsRead all reviews 6
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...
I tripled the recipe and it made 6 half pt's. I substituted Chinese 5 spice for star anise and add 1/2 cinnamon stick.
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 ...
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...
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. :)