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Orange-Kumquat Marmalade

Orange-Kumquat Marmalade



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This orange-kumquat marmalade is as good on toast the day after Thanksgiving as it is on turkey.

Ingredients

  • ½ teaspoon crushed red pepper flakes
  • ¼ teaspoon coarsely ground black pepper
  • 2 tablespoons fresh orange juice

Recipe Preparation

  • Using a knife, remove peel from orange. Set orange aside. Cut white pith from peel. Place peel in a medium saucepan and add cold water to cover by 1”. Bring to a boil; drain. Repeat 2 more times. Let cool slightly.

  • Finely chop peel and reserved orange; place in a medium saucepan and add sugar, kumquats, red pepper flakes, black pepper, and 2 cups water. Bring to a boil, reduce heat, and simmer, stirring occasionally, until citrus is soft and water is evaporated, 35–45 minutes. Let cool; mix in orange juice.

  • DO AHEAD: Marmalade can be made 2 weeks ahead. Cover and chill.

Nutritional Content

Calories (kcal) 60 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 17 Dietary Fiber (g) 1 Total Sugars (g) 15 Protein (g) 0 Sodium (mg) 0Reviews Section

Easy Kumquat Jam Recipe (No Pectin Added)

Recently, I picked all the remaining kumquats off my tree.

As an Amazon Associate I earn from qualifying purchases.

*Edited to add: now can be called “award-winning kumquat jam”! See the comments below.
This jam has placed 1st and 3rd at the LA County Fair!

I think leaving them on for a longer period of time is not good for next year’s production, but I’ll have to see how next year’s crop is to test my theory.

Two weeks ago, I flew to Chicago and then drove to Michigan to visit my parents. I decided to bring them a little bit of California sunshine, so I brought them some kumquats, Meyer lemons and navel oranges from my trees.

Meyer lemons from my tree.

My mother usually makes kumquat marmalade, and everyone who has tried it absolutely raves about how marvelous it tastes. However, there is much more work involved in kumquat marmalade, due to having to slice up these tiny citrus fruits.

Mum decided to have a go at an easy kumquat jam this time. She didn’t use a recipe, but I told her I wanted to know the amounts so that if it was really good, I could share it with you. Well, she kept track of the recipe and it was a hit! I’m not crazy about marmalade, but I really like this easy kumquat jam recipe! I bet you will, too.


You know what’s a scam? Jam.
Specifically, jam prices. Jam prices are a scam.
This recipe yields a LOT and costs very little.
It’s also very easy. Totally not a scam.

1kg citrus – I used about 800g blood orange and 200g kumquat¹
1L boiling water
1kg white sugar
A bunch of clean, sealable jars (I used four: 2 large, 2 small)

  1. The night before jam day:
    Cut the citrus – skin and all – into thin, even slices. Scoop out any seeds and set them aside in a muslin cloth or tea strainer, and pop it in the fridge.
  2. Put the fruit in a large/heavy saucepan (cast iron is perfect).
  3. Boil the water in a kettle and pour it over the fruit, making sure it’s all submerged.
  4. Put the lid on and leave it to soak at room temperature overnight.²
  5. The next day:
    Put the cloth or strainer full of seeds into the saucepan with the fruit.³
  6. Put the saucepan on the stove over a medium/high heat and bring it to the boil, stirring occasionally.
  7. Once it’s boiling, take out the bag/strainer full of seeds. You can chuck them out now.
  8. Carefully pour the sugar into the saucepan – yes, it’s a lot – and stir well.
  9. Return to a simmer – uncovered, stirring occasionally – then turn the heat down to medium/low.
  10. Leave it to simmer away – yes, stirring occasionally – until it gets nice and thick. This could take an hour or so, so check in every now and then to make sure it’s not sticking on the bottom. To test if it’s ready (“gelled”), drop a bit of the liquid onto a cold plate and let it cool down enough to be touched. If it’s sticky when you drag your finger through it, it’s done. You should also see it gumming up the edges of the saucepan and/or your stirring spoon.
  11. Once the marmalade is set, remove it from the heat and immediately (carefully!) spoon it into the clean jars and screw the lids on.
  12. Leave the jars to sit on a bench somewhere until they’ve cooled to room temperature. As they cool you should hear them vacuum-seal themselves.
  13. Serve on fresh buttered bread (I’ll revisit that subject soon!) and a cup of Earl Grey. You can store the unopened jars in the cupboard, then in the fridge once you’ve broken the vacuum seal.

Notes:
¹You can actually use any quantity of any fruit, as long as you use equal quantities of sugar and water. So you could use 750g of lemons, for example, as long as you use 750mls water and 750g sugar.
²This soaks all the bitterness out of the skin and pith, and brings out the pectin you need for the marmalade to set. I don’t know how, it’s just what my grandma did, and it works.
³The seeds are full of pectin, which also helps your marmalade set. Citrus can often set/gel on its own/without the seeds, but I kind of don’t trust it. If you want a less-firm set, you could leave out the seeds completely.


BLOOD ORANGE & KUMQUAT MARMALADE

Remove the outer skin and seeds from 2 naval oranges and 2 blood oranges. Place in a blender or food processor on high until liquified then pour into a stock pot.

Slice and remove the seeds from 1 cup of kumquats. Add the slices into the stock pot.

Add 1/3 - 1/2 cup raw manuka honey, depending on how tart you would like your marmalade.

Bring to a boil for 2 minutes then reduce the heat to a medium-low simmer for 25-30 min until the mixture thickens.

Remove from the heat and allow to cool slightly before pouring into a canning jar.

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Homemade Kumquat Marmalade

Our Kumquat trees really produced a lot of fruit this year—so much so that I turned to Instagram for suggestions about how to use it all. Someone suggested making a marmalade with simply kumquats and sugar, in a ratio ranging anywhere from 1:1 to 2:1, which really appealed to us. So many recipes call for other citrus or the addition of pectin, and I love how straightforward this one is.

We went closer to the slightly sweeter 1:1 ratio, and were happy to find that the tart and slightly bitter characters are still there. It’s fantastic on toast with butter, over sharp cheddar cheese, with ice cream, or with cocktails. But my favorite combination is perhaps on a crusty slice of baguette with fresh, whole-milk ricotta.

The trickiest (and most-time consuming) part is slicing and seeding the kumquats. They’re so small that it can be a bit tedious. But if you keep your slices fairly thin, I find that most of the seeds slide out on their own. The rest you can poke out with your knife’s point.

Beyond that, I wasn’t too meticulous. I figure a few seeds won’t hurt: you usually just eat them when you eat the fruit whole.

Our scale was broken, so we just filled a large measuring cup with sliced kumquats and then used roughly the same measure of (or slightly less) sugar.

It looks a bit crazy going in, but dissolves once you stir it around.

Once the sugar and the kumquats were combined, we let them sit in the refrigerator for four or five hours to let them get tender. And then we cooked the mix on the stove, bringing it to 220°F before canning.*

Whether or not you make it yourself, I highly recommend the combination of marmalade and whole-milk ricotta. Ask your grocer if they carry some of the really rich, small-batch stuff or try making your own!

*Safe canning: If you’re planning on canning the marmalade for keeps, be sure to follow safe-handling practices. Here are the instructions for citrus marmalade: Start by sterilizing canning jars. Then boil the mixture (stirring frequently) until the temperature measures 220°F (at sea level)—about 20 minutes. Pour hot marmalade into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel adjust two-piece metal canning lids. Process in a Boiling Water Canner .

And here are some guidelines about how long you can keep jams and jellies once opened.


Kumquat & Meyer Lemon Marmalade with Chile & Kaffir Lime

It’s been all marm, all the time around here for the last week or two, what with Meyer lemons, Rio Red grapefruit, and blood oranges, kumquats and Kaffir limes all rolling around my counter tops. And trust me, there are worse things than having 40 lbs of California and Texas citrus perfuming the kitchen in the midst of a snowy, snowy Polar Vortex New York winter. I’ve been enjoying a lot of citrus fresh: grapefruit for breakfast, blood orange as an afternoon snack, Meyer lemon in everything, it seems. But there is still plenty of it left, and without room in the fridge for 40 lbs of citrus, it starts looking a little peaked pretty quickly. Marmalade to the rescue!

As much as I love my old standbys, and Tai has his favorites, I like to make up new recipes as the whim strikes me. For some reason this year, I swore to myself that I was not going to make up wacky, overly complicated or complex marmalade recipes: I was going to keep it simple. Classic. Subtle. You can see how well that worked out.

This one, though: it’s pretty nice. It’s one of those marmalades that you taste, and can’t quite put your finger on what citrus it is, but in a good way, if you know what I mean. Sometimes too much complexity in a recipe, especially a preserve, can lead to a muddy mess of flavors none of them really stand out and they don’t harmonize well together. Other times, however, layers of flavor can overlap and combine in wonderful ways, and create something very unique. This one was really quite lovely straight out of the pot: sour kumquat, tangy-sweet Meyer lemon, and the savory Asian influence of salt, chile and Kaffir lime. I’m interested to see how it mellows and ages on the shelf.

I’m going to try to post a few more marmalade recipes next week: the counters are packed full of jars as we speak! A straight-up blood orange marm, blood orange + kumquat + tequila, kumquat + habañero, and more. Stay tuned!

Kumquat & Meyer Lemon Marmalade with Chile & Kaffir Lime

INGREDIENTS

  • ¾ lb Meyer lemons, divided
  • 1 lb kumquats, sliced crosswise
  • 2 Kaffir limes
  • 6 Arbol chiles, chopped
  • 1 tsp coarse sea salt
  • 3 ¼ cups sugar (organic evaporated cane juice)
  1. Day 1. Scrub fruit well. Zest & juice ¼ lb Meyers. Slice the other ½ lb into quarters lengthwise, remove the middle, pithy seam and seeds. Slice each section cross-wise into thin strips, transferring fruit to a large measuring cup as you go, trying to capture all of the juice. Transfer sliced fruit to a wide stockpot or preserving pan. Measure out an equal volume of filtered water and add to the pot.
  2. Measure sliced kumquats and add kumquats plus an equal volume of water to the pot. Juice one Kaffir lime slice the other in half crosswise. Add juice & halved whole lime to the pot. Add chiles and salt. Cover and bring to a boil over medium-high heat. Reduce heat to low and simmer, covered, for 10 minutes. Transfer fruit mixture to a bowl, cover and store in the refrigerator overnight.
  3. Day 2. Prepare canner, jars and lids. Transfer fruit to a preserving pot. Remove Kaffir lime and discard.
  4. Bring fruit mixture to a boil over high heat. Add sugar, stirring until it dissolves. Allow to boil vigorously, stirring minimally, until the marmalade reaches the set point. I used the frozen plate test and stopped cooking at 219 degrees F, about 20 minutes. Ladle hot marmalade into hot jars to ¼-inch head space. Remove air bubbles, wipe rims, affix lids, and process in a boiling water bath for 10 minutes.

A kumquat is an edible, orange-like fruit that is native to Southeast Asia.

Though the citrus fruit resembles an orange in shape and color, it’s actually quite small�out the size of an olive. Typically, kumquats are round or oblong.

The English name “kumquat” comes from a Cantonese word that means “golden orange” or “golden tangerine.”

We’re not sure how long the fruit has been cultivated, but the earliest known reference appeared in 12th-century China.

Though it has been a staple for centuries in Southeast Asian countries like China, Japan, India, and Taiwan, the kumquat wasn’t brought to Europe until the mid-1800s. By 1850, it was being cultivated in North America.

While the kumquat tree can survive low temperatures, it produces larger and sweeter fruits in warm climates. The tree’s temperament makes it ideal for growth in Florida and California.


Eggbeater

I used to be afraid of making Marmalade. Afraid is maybe a soft word. I don't want to admit to you all how afraid I was. Scared like a cat hiding under a car scared.

Maybe not, though, for the reasons you might think.

I was scared of making marmalade because I respect it so much. Its craft, its patience, its perfect balance of sweet, gel, bitter, bite, fruit to peel ratio. All of it. When citrus marmalade is right, like so many things, its perfect is quiet, soft, shy.

A je ne sais quoi perfection.

It stemmed from having once, perhaps 20 years ago, done a bit of work for the British Marmalade Goddess June Taylor. June did it the old school way. Really old school, ancient. Cutting thousands of citrus orbs by hand. With a knife. No cutting of corners, no electric machinery.

I even took a marmalade class from her.

But still. Scared.

And then I was forced. Pulled out from under the car by my tail.

By the most wondrous citrus marmalade! Kumquat Marmalade! Anna Hansen, possibly by way of Christine Manfield, had one of the best, most straightforward, citrus fruit marmalade recipes anyone could possess & execute. I arched my back, hissed, and then looked as if nothing was ever wrong with hiding under a big dangerous machine.

When I tasted that gorgeous, bright, fruity Kumquat Marmalade I never looked back. When I landed back in America and began working at 10 Downing all of Florida's citrus was a' raging, I set to task. And marmalade I made! I made grapefruit, lime-ginger, Meyer lemon, Orange-Mineola Tangelo-Grapefruit-Navel Orange, lemon and grapefruit-fennel. If you go into that restaurant now you will still be eating my marmalades. /yeah, I went a little crazy once the fear left.

So, without further waiting & hoping, I give you my "recipe" which is more of a method than anything else.

For real live Recipes please check out Elise's step-by-step instruction for a Meyer Lemon marmalade recipe on Simply Recipes. But beware: it's a time consuming, old school method. And David Lebovitz has a great recipe for Seville Orange.

**TAKE NOTE: For your health & safety if you plan on jarring your marmalade you must follow proper 'canning' procedure.** I am a restaurant pastry chef and am not making marmalade for resale to the public. I am cooling down swiftly & keeping my product refrigerated indefinitely. 

  • prep your fruit any way you like. I like to think in terms of bite size pieces but I have also been known to shake it up a bit. know that you will lose size when it begins to cook, like a cotton shirt you put in hot water & a dryer on the first go round. your knife should be non serrated and be sharp.
    make sure to discard only the stem end where the little green button resides. taste your fruit! even if they are lemons, eat it rind and all. yes. no whining. you need to know how sweet or sour your overall batch of fruit is. you cannot be psychic about this step. you have to know. for certain. empirically.
  • pull, push, nudge out any and all seeds. SAVE YOUR SEEDS!! the seeds are money. do not throw
    them away.
  • when you have all your cut up fruit, and your seeds in a separate container, weigh your fruit. write this number on a piece of masking tape. put all your fruit in a container large enough to hold it & the step you are about to take next.
  • fill your container with cold water from the tap. you may use expensive water too if you like. the fruit should BE COVERED AND SUBMERGED but NOT DROWNING. my most common mistake is I drown the fruit. you become sorry later, I promise you. if you have OCD and are worried about that fruit that floats to the top you can lay a folded clean dishcloth over the top and put a plate on top of that. but none of that is necessary. place this container in the fridge and affix that important piece of masking tape to the outside.
  • in order to make marmalade you NEED a stainless steel HEAVY BOTTOMED pot. your pot should be twice the size of the batch of marmalade you are making. please do not crowd the pot. you spent all this time prepping the fruit and taking out all the seeds.
  • you will also need a piece of cheesecloth the size of a dishtowel. you may also use a jelly bag, but you may not use a paper coffee filter. if the mesh on the cloth you are using is too tight, your marmalade will not get thick enough. or, it won't get as thick as if you use cheesecloth.
  • the next day dump all the contents of the container into your stainless steel pot.
  • you know you have just the right amount of water in there when, upon pressing down on the fruit, you feel a mass like washing a sweater in the bathroom sink. if it feels like floating, amorphous fruit, your fruit is drowning and you need to pour away some of your water.
  • turn the heat on to medium or medium high.
  • do not leave the house.
  • but you may want to plan an afternoon activity. the next step, depending on your batch size, could take 3+ hours total cooking time.
  • you are cooking your prepped fruit until THE PEEL IS TEETH TENDER. you are not making mush. you do not want a rapid boil. you do not want aggressive water or to stir the mass aggressively. be firm but fair with your wooden spoon or heat-proof spatula.
  • AS SOON AS THE PEEL is palatable by way of feel and taste, you are going to measure out 40-60% of the fruit's total weight in sugar. white sugar. so. if you have 1500g lemon slices, you probably want 750 - 900g sugar. lemons are sour. but if you have 1000g Navel oranges or Meyer lemons you may only want 400g sugar. see? see why grams are better? easier, that's for damn sure.
  • now you want to turn the flame down to an exact medium. not medium high, not medium low. call in one of the Three Bears if you can't decide. if you're lucky the Christian Right will not have locked up Goldylocks just yet.
  • see those beautiful glistening seeds? touch them. fondle them. feel their slimyness? that slime is natural pectin. fruit protein of the gods.
  • dump out your seeds into the cheesecloth. you probably want to have folded your cheesecloth in half, though, so it's not too porous.
  • wipe out any excess pectin that's clinging to the sides, with your cheesecloth. every molecule matters. I'm not joking.
  • make a little package of your seeds. NOT TIGHT. do not suffocate your seeds. they are like bees-- give them room and you will be much rewarded. tie top with food grade twine or a rubber band. plop in the center of your hot fruit mess.
  • stir infrequently, but intentionally.
  • do not leave the house. but you may water the garden or dust.
  • place a saucer or two in the freezer.
  • this is what you are looking for:
  • your marmalade is done when it begins to thicken and your bubbles get lazy. yes, bubbles. you want your mixture to simmer on the high side.
  • your marmalade is done when the mixture darkens but it is overcooked if it begins to take on a golden hue.
  • when you think you're getting close, spoon out a bit of the mixture & drop it onto your frozen saucer. when the droplet firms up instead of melts out it is ready.
  • do not plotz if your first batch does not set up stiff like a tight skirt. like a three piece suit. you are making a homemade something wondrous and it will not look like any commercial jam, jelly or marmalade you have in your condiments section.
  • when you think your marmalade is done, pour it immediately into a large vessel and place that in a larger vessel filled with ice. or you can leave it out at room temp, uncovered, until it can be handled.

Comments

Have you any hints for pommelo marmalade? Not that any pommelo has ever survived long enough to be preserved in our house, but sometimes I wonder if it's possible to capture that flavour in a jar.

hello Ayse, lovely name you have! I slept on your comment before coming to this conclusion: pommelos will take a lot of prep!! are you certain you want to undertake it? I agree with you-- a pommelo is best peeled by hand, patiently, and savoured fresh.

I have eaten your marmalade and can attest that it is deliriously delicious. Walter said it is a taste sensation!

In Desserts and Sweet Snacks Viana LaPlace suggests spreading vanilla ice cream over a crusty piece of untoasted bread and topping the ice cream with lemon marmalade. It's a good combination.

Imagine your kumquat marmalade in place of the lemon.

could you tell me a bit more about how you prep your fruit? the marmalade recipe I used last time just had zest and juice, with the pulp and rind discarded. It sounds like you just chop it up (bite size) and remove the seeds. correct? We ended up needing to add commercial pectin to get it to be firmer than a liquid, even tho we did use the seeds as you describe. Does the rest of the rind and pulp also have pectin in it naturally?

hello aaron, your question is fabulous. it's true that zest & juice do not become marmalade, they become jelly, and jelly making is not the same process.

all the 'white stuff' in a citrus fruit has natural pectin in it. also, marmalade is considered a 'whole fruit' experience so I like to have something to bite into.

I have "prepped" my fruit a number of different ways. when I don't have time for all that knife work I have sliced fruits on a meat slicer/mandolin. or I have cut the pieces slightly smaller than a quarter. it's what I have time for, to be honest. I think of marmalade prep like painting a room: I hate the prep but I like the painting. if you want to get all perfection on the cutting, fine, but in the end, after all is cooked & done, it will look much the same as if you just "prepped" the fruit the way you felt in the moment. Do let me know how this 'recipe'/method works for you, should you still have the desire to make more marmalade.

I believe this is the same method for your awesome-sauce. Thanks for distilling your experience for us.

I love this article. As an occassional maker of jams, most recent of which is the humble tomato jam, I find this article something that I NEED TO PRINT and tag it in my recipe book. Maybe I wll do that, after improvin on the jam.

My favorite is grapefruip marmelade.
First I eat the grapefruits and save the skins in fridge till I have enough. Then cut them up and use about i lemon to 2 grapefruit.Cover with water, add pinch bicarb and pressure cook on high for 10 mins. Then add the same volume of sugar or a bit less if fruit is sweet. Cook open until ready. This method means you can do it all in an afternoon.

Although I am not a marmalade fan, I really enjoyed reading this and it gave me some inspiration to try something I have been thinking about--I'll let you know if the idea works, or even if it doesn't.

A superb article, detailed, informative, clear, and cozily informal! Bravo!

You seriously rock, those are some awesome instructions. I was making some loquat lemon marmalade the other day and every cookbook I turned to had a different amount of sugar.

I hate dealing with loquats, so I washed them, scored the skins, then boiled them up with some lemons that I squeezed the juice out of. Then I strained overnight in the fridge (not through a very fine mesh) and added sugar, boiled, then added chopped up lemons near the end. I think it came out good.

I was a bit annoyed with myself that I did my mothers christmas cake trick where I watched it for ages, then walked away and it was probably a little overdone :(

thanks for your response, Shuna - It's funny, commercial orange marmalades I've had have usually been way too firm for me, and also hasn't had pulp- just zest strings and harder-than-normal jelly. I guess that was my expectation, so when my recipe said just juice and zest, it seemed normal to me.

With other fruit jams, we certainly use the whole fruit, but marmalade seemed a different beast.

I would love to know the intricacies of lime and grapefruit marmalades! Am I the only one

Hello Camille! Even if you are the only one-- no matter.

What's really important to know about lime and grapefruit is this: both fruits are quite a bit more bitter than the rest of the general citrus family. There are, of course, sweet grapefruits and subtler limes, but for the most part, no.

So when you're prepping these fruits you have to keep this in mind:

1. how much bitterness can I handle/do I want
2. how attached am I to these marmalades being set up well/firm
3. what proportion of peel to jelly do I want
4. am I going to mix this fruit with another, &/or how much am I going to want to spread on my toast

This is my "sort of rule of thumb" for limes & grapefruits: 30% of the fruit is prepped, 30% of the segments are removed from the fruit, 40% of the fruits are juiced.

When I prep my fruit I take the weight of those two 30%'s. BUT I DO NOT SOAK IN WATER MY SEGMENTS. I set the juice aside.

Are you still with me? I soak my whole prepped fruit and have in another container my segmented fruit and my juice. As you can 'see,' you won't need as much water and you'll have juice to cook tomorrow. So plan accordingly.

The next day I cook, in water, only what was soaking. When I am ready to add my sugar, I add the segments & the juice. At some point soon I taste the mixture. You will definitely need the high end of the sugar spectrum, but you may even need more. I like some bitterness but I also know most Americans don't. so I find a place we can all meet safely :> I hope this helps. let me know what you discover too? Have fun!!

love any sort of marmalade- not only on toast but also drizzled on vanilla ice cream (i know, weird, right? habit i learnt from my mum when i was a small child). would love to have this straight from the jar you have stored it in- made by you. x shayma

I've made Meyer lemon, Seville orange, pink grapefruit, lime, and grapefruit/lime/orange marmalade, and had decided that Meyer lemon was hands-down the best. Then I made kumquat marmalade. Now I'll never make any other kind. It's all the things a marmalade should be, in perfect balance: sweet, tart, bitter, chewy, and sparkly jewel-like in appearance.

By the way, 'Pulled out from under the car by my tail' made me laugh out loud. How many times has life done that to me?

Shuna, I rarely bake because being a diabetic is so restricting to this kind of eating.

It doesn't stop me from reading this blog and devouring all you have to say in effect that is how I get my weekly dose of something sweet.

It amazes me, Shuna, that no publicist has picked up on your talents and pitched you for a baking show from what I read you would be awesome.

So, I tried both the methodology you gave and the recipe you linked, with mixed results.

I made Elise's recipe first, since it didn't call for soaking overnight. By the time it jelled, it was overcooked. It didn't taste bad, but it was slightly caramelized and didn't have the fresh lemon flavor I wanted. A couple of days later I made a batch according to you instructions. It tasted fabulous, but the fruit turned to mush long before it got to the jell point. Also, since it had less water even though I turned the heat down it was starting to scorch. I decided at that point to stop cooking it before it jelled, sacrificing texture for flavor. I wouldn't call it a failure, since it tastes fabulous and is still a usable product, but the end result was not what I was aiming for. Any thoughts on how I could be more successful with the next batch?

Meanwhile, since I had the canning set up going, I melted down the overcooked batch and an earlier batch where I'd mixed Meyer lemons and Eureka lemons that was too tart and too stiff (I'd used boxed pectin, which I'm sure makes me unworthy of associating with real marmalade makers) and recanned the mixture, which turned out to be a nice balance of flavors and textures.

hello Ruth, well at least I'm glad to hear you attempted this recipe/method since it was your question which led to this post :>

I'm sorry, though, that neither recipe produced the result you're looking for. In many ways I guess I have less expectations. I just hope it comes out, it tastes good and I can use it in a number of ways in the kitchen. I don't have any expectations about it's "set" because I know all fruit and heat sources and pots are different.

It's true that Meyer lemons need the least amount of time soaking & cooking in that water. Their skins are soft and porous and their flavour is a gentle perfume one needs to be vigilant not to lose.

Because of the Meyer's sensitivity I think your marriage of the two fruits was a great call. Even with 50% Meyer I think its definitive flavour shines out.

Also, using powdered pectin does not set you apart from "real" marmaladists. What it tells me, though, is that you want a really hard set, and that's hard to achieve without additional pectin or 'overcooking'/caramelizing the mixture. I find that when my whole mixture is cold it's always far more set than I even thought after testing it on a frozen plate or with a thermometer.

It may sound like I have not answered your question. This is because I think you answered your own questions by making 2 methods/recipes and finagling the two to get so something you want. But if you have further questions I will answer them as best I can. Thank you again for inspiring this post!

Beautiful! I've never had lemon marmalade but after your post I’m now dreaming about it slathered on some warm brioche. Wish me luck, I’ve never made marmalade before but I’m going to attempt this recipe this weekend. Thanks so much for the beautiful post!

Thank you for your post. I'm keeping your pointers for next year, when my co-workers gives me more of her awesome kumquats. I made my marmalade without soaking and caramelized the whole thing. i was good, but it wasn't completely set up.

I didn't know that the pectin is in the seeds. i put mine in my tea steeper ball, and crammed it in too much.

Really interesting about the seeds. I'm gonna do this! x

Wish I'd found you three days ago. The recipe I found instructed me to remove the "white stuff" and the seeds- quite a laborious process given the size of a kumquat. I used 4 cups of kumquat, 4 cups of sugar and 8 cups of water per the recipe. I think mine is a little bit juicy- so next batch I will decrease water and leave in the "white stuff." Good idea?

Loved this article! Not only was it funny, but it was really informative.
I too am scared, not of the marmalade making process, but of the canning process! I don't really want to go through the drama of canning, so I think I am going to take your advice of cooling it down quickly and keeping it in the fridge (I'm kind of hoping it is so delicious, it won't be in the fridge for too long). Your article has given me the confidence to give it a go!!

Your marmalade looks delicious, there is nothing better than homemade foods

I have such wonderful memories of being in the kitchen with my grandparents - they candied peel, made jellies, marmalades, jams, pickles, preserves (even a wonderful pumpkin preserve that I've never had anywhere else). I try to capture that again whenever I can and the very attitude of your blog did that for me :)

As my grandmother said, if you like what you've done, who says it's not exactly, perfectly right?

My father-in-law gave me a bag full of lemons from his yard, so I thought I've give lemon marmalade a try. I Googled and came across this website Shuna, I thought your step-by-step instructions and descriptions were extremely helpful, especially for someone like me who has never done this before! My batch turned out looking great - the only problem is that I find the taste to be quite bitter on the finish. Is this normal, or did I mess something up? I follwed your recipe exactly the lemons that I used were quite thin-skinned so there wasn't all that much pith, and I used the max amount of sugar (60%). Just trying to learn for next time. Thanks!

Hello Leena, Sometimes, yes, a batch needs way more sugar. I find my own batches vary from each to each and I taste along the way so I can add more sugar if I need to.

I just made some grapefruit marmalade (from another recipe) but found that maybe 1/5 brown sugar made a big difference in dealing with the bitterness.

This advice is AWESOME!! I am so happy to find another passionate about marmalade. I have made exquisite Minneola Marmalade and a Blood Orange failure. I will incorporate these ideas in my next batch. I was thinking to make something 100% lime. now I am considering a blend.


Beet, Blood Orange, Kumquat, and Quinoa Salad

Total Time: 1 hour

Ingredients:

Dressing:
1/4 cup finely chopped green onions
2 teaspoons grated blood orange rind
1 teaspoon grated lemon or lime rind
2 tablespoons blood orange juice
1 tablespoon fresh lemon or lime juice
2 teaspoons finely chopped cilantro
1/4 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon paprika
3 tablespoons extra-virgin olive oil

Salad:
1 cup uncooked quinoa
1 3/4 cups water
1/2 teaspoon salt, divided
1 cup blood orange sections, chopped (about 4 medium)
1 cup diced peeled avocado
6 whole kumquats, seeded and sliced
2 medium beets, cooked and cut into wedges

Directions:

To prepare dressing, combine first 10 ingredients in a medium bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Set aside.

To prepare salad, place quinoa in a fine sieve, and place sieve in a large bowl. Cover quinoa with water. Using your hands, rub grains together for 30 seconds rinse and drain. Repeat procedure twice. Drain well.

Combine 1 3/4 cups water, quinoa, and 1/4 teaspoon salt in a medium saucepan bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until liquid is absorbed. Remove from heat fluff with a fork. Combine quinoa, remaining 1/4 teaspoon salt, blood orange sections, avocado, and kumquats in a large bowl, tossing gently to combine. Add dressing toss gently to coat salad. Spoon 1 cup salad onto each of 4 plates top each serving with about 1/2 cup beets.

All images and text © Lindsay Landis / Love & Olive Oil

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Recipe Roundup: Kumquats

Kumquats come in a variety of colors, including a variegated yellow and green striped kumquat that’s ready to eat. A Centennial Kumquat (or Orange Kumquat) is the most commonly seen, and is similar to a Nagami kumquat, but rounder, and slightly larger than an olive.

The flesh of the kumquat is sweet and the inside is tart, the opposite of what you would expect with citrus. You eat the whole thing, skin, seeds and all when enjoying a kumquat. Though kumquats are a delight to eat as a snack, they’re also delicious candied and used as a garnish on cupcakes, drinks or on a cheese plate. Check out our collection of sweet and savory kumquat recipes.

Kumquat & Blood Orange Smoothie

This smoothie is pretty in pink! It has a sweet tart and tangy citrus flavor…. Perfect to wake you up in the morning or for a refreshing snack during the day.

Kumquat Salsa Recipe

This kumquat salsa has a crunchy citrus flavor combined with the tart red onion and a perfect amount of spice from the red pepper flakes. Scoop up with your favorite chip or cracker or use over fish, chicken or steak.

Grapefruit-Kumquat Scones

These scones are easy and quick to make for a deliciously citrus delight. They are tender on the inside and crispy on the outside.

Kumquat, Cucumber & Avocado Salad

This salad is simple to make with a spicy peppery bite from the watercress, sweet citrus from the kumquats and fresh crunchy cucumbers.

Kumquat Marmalade

Kumquat marmalade has a sweet, tart and tangy flavor which is perfect over your favorite pastry or biscuit.

Kumquat and Pistachio Bites

These sweet, tart and nutty little delights will impress your family and friends and you’ll end up making them all winter long — luckily they’re easy to make!

Kumquat Cucumber Moscow Mule

This Moscow mule is delightfully refreshing. The kumquats are a perfect citrus to use when combined with crispy cucumbers and bubbly ginger beer. Leave out the alcohol for a fun mocktail!

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Watch the video: EATING SWEET u0026 SOUR CITRUS FRUITS KUMQUATS CLEMENTINE ORANGE GRAPEFRUIT LEMON LIME ASMR Real Sounds (August 2022).