Kumquat Marmalade With Orange
A simple marmalade recipe that preserves the bright color and flavor of kumquat fruits. No commercial pectin is needed for this recipe.
- Serves: 96 persons
- 34kumquats (approximately 1 1/2 inches long and half as wide)
- 6to 7 cups water
- 4to 5 cups granulated sugar
- 2lemons (juiced)
Step 1Gather the ingredients.
Step 2Wash the whole kumquats and the orange well.
Step 3Slice the whole kumquats into fine slivers, removing and discarding any seeds as you go. Do the same with the orange.
Step 4Measure the sliced kumquats together with the orange and any juice that came out while you were slicing the fruit. This will allow you to determine how much water to add.
Step 5Transfer the measured fruit and juice into a large, nonreactive pot . Stir in 2 cups water for every cup of fruit and juice.
Step 6Cover and let sit at room temperature for 4 hours (overnight is OK, too).
Step 7Sterilize your canning jars .
Step 8Meanwhile, bring the fruit and water mixture to a boil over high heat.
Step 9Reduce the heat and simmer until the peels are translucent and very tender—about 1 hour.
Step 10Measure the cooked fruit mixture.
Step 11Add 3/4 cup granulated sugar for each cup of the cooked fruit.
Step 12Add the lemon juice.
Step 13Bring all of the ingredients to a boil over high heat. Stir constantly until the sugar is completely dissolved.
Step 14Continue to boil over high heat, stirring frequently, until the marmalade reaches the gel point .
Step 15Turn off the heat. Skim off any foam on the surface.
Step 16Ladle the hot marmalade into the sterilized canning jars. Leave at least 1/2-inch of head space between the surface of the marmalade and the rims of the jars.
Step 17Screw on canning lids .
Step 18Process in a boiling water bath for 5 minutes.