A Kumquat tree resembles an olive tree when fruit is in season. They bare hundreds of oval shaped little fruit's. The inside is tender and tart with the skin holding all the sugar.
This is my first time making this marmalade and I did my studies with regards to the how to. With all the Marmalade recipes out there they are a dime a dozen. But one name stood out and I semi-followed David's recipe.
Remember have all your tools and fruit ready. This is a time consuming recipe so give your self two day's . One to slice and soak the peel and your feet! I say this because those little
I did spend a day telling Pa how " I was going to do it different and it was going to be so easy" NOT !
Wait come back don't run away it will be fine when you slather it on your toast with tea during Downtown Abby. Oh ok enough let us get started. This will give you approximately 6 to 7 half pints.
Ingredients for Kumquat Marmalade
1 pound of kumquats
4 1/2 cups of water
1 cup fresh squeezed orange juice
2 cups of sugar
The first thing I want you to do is thinly slice your lemon's and place them with 1/2 cup cold water into your non-reactive pot. They should be covered. Simmer your peels for about 10 minutes on low. Do this while your still cutting the little kum's. Once the 10 minutes has past turn off the burner and let them sit.
A. Cut off the ends
B. Slice off the ends on each on leaving the center
C. Take the centers and remove the pith and cut into thin slices.
**Save the pith & seeds for pectin**
Just below is what you should end up with lot's of !
Take the pot the lemon peels are in and toss the water but keep the peels.
Now add the kumquat peels and the lemon peels into the pot with the 4 cups of water. Why 4 you should have used the 1/2 to blanch the lemons. Take all your peels and put them into your Non-reactive Pot.
Time to make the pectin pack!
I do have a post on how to make your own pectin but rather than go there here is a quick reminder. When you chopped and peeled the citrus you should have saved the pith and seed's. This is natural pectin found in most citrus.
Pack up the stuff and tie your cheese cloth with some kitchen string.
Place the cheese cloth pouch into your pot.
Make sure the pouch is covered to cook the stuff well. Bring everything to a rolling boil, stir well and then shut it off. Remove the pot from the heat and let it sit covered over night. It is ok not to refrigerate!
Ok the next day which is today you need to return your pot to the stove. Add your sugar and orange juice and bring the mixture up to a rolling boil. Now turn the heat to medium and let it simmer for 30 minutes. Once the 30 minutes has passed remove the pectin pouch put it into a small bowl and let it cool.
Look at that beautiful pectin !!!
Pour your pectin into the pot and bring the mixture up to a rolling boil and keep stirring until it get to the right temperature 220 to set.
Remember to use your spoon and plate test for gelling.
Once it has reached the gel point turn off the heat skim the foam.
Let your marmalade cool slightly this way when you jar it up it will make sure the peels and guts get distributed evenly through out your delicious marmalade.
Ladle into jars leaving a 1/4" head space, wipe the rims, cap and water bath time.
Give them a bath 15 minutes is my standard time
I hope you all will embrace Marmalade's the way I have in the last few year's.