Kumquats are tiny citrus fruits, have sweet-sour flesh with edible skins. Since they are in season for a few months, I decided to make marmalade so I can enjoy their unique taste year-round.
There is no need to add pectin to this recipe. The natural pectin is in the peels and seeds. I use earl grey tea instead of water. The tartness of the kumquats play perfectly against the bitterness of the tea. I can't even wait for the marmalade to set properly, I spooned some kumquats over greek yogurt for my afternoon snack. ^^
makes 6 jars (8 oz.)
- 3 lbs. kumquats, sliced and seeded
- 2 lemon, sliced and seeded
- 8 cups Earl Grey tea
- 4 cups sugar
- 1 tbsp. vanilla paste
1. Place the seeds in a cheesecloth and tie them shut with a string.
2. Put the kumquat slices, lemon slices and cheesecloth bag in a big pot. Cover with the Earl Grey tea. Let stand at room temperature overnight.
3. The next day, bring the mixture to a boil over medium heat. Skim off any floating seeds and any scum. Lower the heat and simmer for 45-60 minutes. Take out the cheesecloth bag from the mixture. Let cool down before scraping the pectin out into the mixture. Discard the cheesecloth bag.
4. Add sugar and vanilla paste. Bring all ingredients to a boil over medium high heat. Stirring frequently, until the marmalade reaches 220 degrees. Turn off the heat, skim off any foam on the surface.
5. Ladle the hot marmalade into the sterilized canning jars. Leave 1/4" of headspace. Seal. Process the jars in the hot water bath for 5 minutes.
When throughly cooled, label the jars. Store them away from direct light. They will keep for a year. Opened jars must be stored in the refrigerator.
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