Chef John's Kumquat Marmalade recipe

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Ingredients

2 cups prepared kumquats
Zest and juice of 1 lemon
1 cup white sugar
1 cup cold water

Nutrition Info

34.9 calories
carbohydrate: 8.9 g
cholesterol: : -
fat: 0.1 g
fiber: 1.1 g
protein: 0.3 g
saturatedFat: : -
servingSize: -
sodium: 1.7 mg
sugar: 7.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Quarter kumquats lengthwise, cut off white center membrane and remove seeds. Slice quarters into small pieces.

  2. Place kumquats into a pot. Add lemon zest (white part only), lemon juice, pinch cayenne, star anise, sugar, and water. Mix together. Cover and let sit at room temperature 2 or 3 hours to allow fruit to macerate. Or you can refrigerate overnight.

  3. Place pot over medium-high heat and bring mixture to a simmer, stirring occasionally. Reduce heat to medium, cook and stir occasionally for 10 minutes. Continuing cooking and stirring often until mixture is thick enough so that if you scrape a spatula across the bottom of the pan, you can briefly see the bottom of the pan before marmalade spreads back out, 30 to 40 minutes. Mixture should reach a temperature of 215 to 220 degrees F (120 to 125 degrees C). Remove from heat and allow to cool slightly, 5 to 10 minutes.

  4. Spoon warm marmalade into sterilized jars. Cover and let cool to room temperature. Refrigerate until thoroughly chilled.

Recipe Yield

2 cups

Recipe Note

If marmalade is not your favorite type of fruit preserve, it's most likely because of those bitter flavors from the white parts of whatever type of citrus was used. That is not an issue with this gorgeous kumquat marmalade.

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