I grew up eating store bought jam and marmalade. I wasn't a fan because they were too sweet. Then I had a chance to taste my friend's jam and chez pim's marmalade. Those were so delicious. Since then I've become obsessed with jam and marmalade.
I started making jams a few months ago, but I've never made marmalade. So this kumquat marmalade is the first batch I made. Now I'm eager to try more recipes soon. :)
makes 6 (8 oz.)
- 3 lbs. kumquats
- 1.5 lbs. sugar
- 1/2 cup honey (reduce to 1/4 cup if it's too sweet for your taste)
- 2 lemon juice
- 1 vanilla bean, split and scrape
- 4 cups water
1. Slice kumquats in half, cut out the membrane and take out the seeds. Reserve these to make pectin later.
2. Mix kumquats, sugar, honey, lemon juice and vanilla bean together in a large non-reactive pot, cover and let them sit at least 4 hours. Stir occasionally.
3. To make pectin, tie the membrane and seeds with cheesecloth. Place them into a pot with water and bring them to a boil. Then reduce the heat and cook for 20 minute. Take out the cheesecloth bundle from the hot liquid. Let cool down before scraping the pectin out of the cheesecloth. Reserve the hot liquid.
4. When the kumquats are ready, stir in the reserved liquid and pectin. Bring them to a boil over medium high heat, then reduce the heat to medium low and cook for 30-45 minutes or until they become translucent and tender.
5. Increase the heat to medium high and cook until the mixture reaches 220 degrees. Stir occasionally so they don't get burn. Remove from heat, and skim foam from the surface.
6. Transfer the mixture into warm sterilised jars, leaving 1/4" head space. Wipe the rims clean and seal immediately. Process all jars in a water bath for 5 minutes.
Note: Check this site on how to sterilise jars