For some, marmalade is not their most favourite type of preserved fruit because of its bitter taste. However, in this recipe we remove the membranes of the kumquat fruit and avoid any bitterness, so we are sure you will love this recipe! The orange adds juice and natural sweetness while the lemon is responsible for the tanginess in this recipe.
What are kumquats?
The kumquat plant is part of the citrus family and native to China. We are lucky enough to live here and have plenty of this beautiful fruit available! The tree is short with dense branches and dark green leaves. There are several varieties, but in this recipe, we use the meiwa kumquat. It is a tiny, olive-sized, seedy, oval fruit, typically eaten skin and all. The skin tastes sweet and the juice is sour and has plenty of vitamins and antioxidants.
Choose organic fruit
It is preferable to purchase organic citrus fruits because they are free of pesticides and chemical wax. If you are not sure if the fruit is organic, it’s best to blanch them before using the peel in your recipes.
Use of pectin
Citrus fruit naturally contains pectin in the peel, membranes and seeds. Adding commercial pectin is only required if the jam is too runny. The quantity of pectin can change according to your personal preference. A high pectin content will make the jam more solid.
Test the texture
If you have a sugar thermometer, 104°C is the perfect temperature to cook jam and marmalade.
There is a manual way to test the doneness of your jam. Before you start cooking, place a small plate in the freezer. Once the kumquat marmalade is cooked, spoon a small amount of it onto the chilled plate. The jam cools quickly and thickens almost instantly. Use your fingertip to press into the jam. When it’s cooked right, you should see the surface wrinkle. If it doesn’t, simmer the jam for another 5 to 10 minutes.
Read also: Easy orange marmalade
Kumquat orange marmalade
- Cut the kumquats lengthwise. Remove and keep the seeds aside. Bind the seeds into a cheesecloth.
- Peel the lemon and orange, remove the white inner part from the peel and slice into julienne (the zest). Cut all segments out of the membranes.
- Weigh the kumquat, orange and lemon segments together and add 50% to 60 % of the weight in caster sugar.
Cook the marmalade:
- Place all fruits, sugar, water and the seed bag into a cooking pot.
- Bring the mixture to the boil, leave it uncovered and let it cook for 20-30 minutes or until the zest slices are soft.
- Stir occasionally and use a skimmer to remove impurities from the surface.
- Check if the marmalade is cooked properly. Transfer the hot kumquat marmalade into a sterilized glass jar. Close firmly and place the jar upside down to cool.