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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (35g) Recipe makes 36 servings The following items or measurements are not included below: 2 cups kumquats |
||
| Calories 32 | ||
| Calories from Fat 0 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.0g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 0mg | 0% | |
| Potassium 0mg | 0% | |
| Total Carbohydrate 8.3g | 2% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 8.3g | ||
| Protein 0.0g | 0% | |
Kumquat Marmalade
By: Leggy Peggy
Dec 12, 2007
I first heard of kumquats when I moved to Australia in 1982 — and then I discovered that my neighbours had an abundant supply. Fruit shouldn't go to waste, so I adapted this recipe from 'The Complete Book of Fruit' by Leslie Johns and Violet Stevenson. I have successfully doubled and tripled this recipe. Time does not include overnight standing.
SERVES 36 , 2 1/4 cups
Ingredients
- 2 cups kumquats, sliced (some seeds removed)
- 4 cups water
- 1 1/2 cups sugar
- 1-2 tablespoon brandy (optional)
Directions
1
Slice the kumquats and put them in the water (in a pan that can be used on the stovetop). Let this stand overnight.2
The next day, put the pan on the stovetop and boil the fruit until it is tender. Then pour the fruit mixture into a bowl and let stand for another night.3
On the third day, transfer the fruit/water mixture to a cooking pot and add 1 1/2 cups of sugar. Add brandy if used. Boil this mixture until it jells (about 45 minutes).4
Pour into warm, sterilised jars and seal. Or use a processing method you prefer.
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- Course > Condiments, etc. > Jams & Preserves
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- Occasion > Gifts
Featured Reviews for This Recipe
From: Yinna
On Dec 6, 2008
Here's a trick to get the seeds out: Cut the kumquat in half and then roll the ends between your fingers, squeezing a little. The seeds will pop up and you can wipe them off with the end of your knife. This also works with lemons. I cheated a bit on the recipe and added some pectin. In retrospect, that probably wasn't necessary (and it made the marmalade more acidic!) so I will follow the rules exactly next time. Brilliant touch with that brandy!
From: Sydney Mike
On May 2, 2008
Started this recipe as soon as I knew this chef was a teammate of mine! I did use brandy since the alcohol cooked out & this is an OUTSTANDING marmalade! And definitely a unique item for gift giving, if I can keep my hands off the finished product long enough! Thanks for sharing a great recipe! [Made & reviewed in the Aus/NZ Recipe Swap #16]
From: French Tart
On Feb 5, 2008
GORGEOUS! I LOVE kumquats and this was a WONDERFUL recipe Peggy! They are VERY expensive in France - so I only made HALF the quantities listed........but LOOK at the colour of it? BEAUTIFUL and also the brandy was MY kind of added extra ingredient - I used local cognac to great effect! I made this over two days instead three days - as I started them off VERY early in the morning on day one. Made for the Aussie/NZ recipe swap. FT
Thanks Peggy for a delightful recipe.
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