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Kumquat Marmalade

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Ingredients

Adjust Servings:
24 kumquats – rinsed and thinly sliced
2 oranges – rinsed, sliced, and seeded
9 cups white sugar
2 lemons – juiced
8 cups water

Nutritional information

116 kcal
calories
29.8 g
carbohydrates
0.2 g
protein
0.1 g
fat
1 mg
sodium
0 mg
cholesterol

Kumquat Marmalade

Features:
  • Veg
Cuisine:
    • 1 hr
    • Serves 64
    • Easy

    Ingredients

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    This kumquat marmalade is the perfect pairing to change up your early morning toast routine. The unique taste of the marmalade offers the perfect balance of tanginess and sweetness, which also works great for tea time. Unlike most jams, marmalades are defined by their use of the fruit peel in the creation process. Most European marmalades use Spanish oranges; this kumquat recipe can be considered an eastern variation, as the kumquat fruit grows naturally in the East.

    Health Benefits

    When we think of a marmalade, we tend to not think of possible health benefits; after all marmalades are typically full of sugar. If we ignore the sugar content of marmalade and instead focus on the fruit that gives it flavor, we can see some actual health benefits. This marmalade utilizes kumquats, a spectacular fruit that can help the body to regulate digestion, improve skin, dental, hair, eye health, and boost the immune system.

     

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    How to make Kumquat Marmalade

    • Finely chop the kumquats and oranges.
    • Combine and measure the fruit into a large pot.
    • Add 3 cups water/cup of fruit.
    • Let the fruitsit in a cool location for 12 hours, or overnight.
    • Bring the fruit mixture to a boil, reduce the heat, and let it simmer until the rind becomes tender.
    • Remove the cooked fruit from heat and measure it.
    • Add 1 cup sugar / cup of the fruit mixture.
    • Mix in ¼ cup lemon juice.
    • Return the fruit to the pan and bring it to a boil once more.
    • Boil the mixture, stirring occasionally until it reaches the gel stage.
      • Note: The temperature of the marmalade should be between 220 to 222°
    • Remove the fruit from the heat, and skim foam from across the surface.
    • Transfer the mixture to sterile jars, leaving 1/2 in headspace.
    • Seal immediately.
    • Process any unsealed jars in a water bath for 10 minutes.
    • Refrigerate after the seal has been broken.

    Trivia

    The name for kumquats originates from the Cantonese word for gold.

    Chloe Brown

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