Kumquat Marmalade
From Bradnor
⇐ Cooking ⇐ Cheese, preserves and fermented & pickled products
Ingredients
- 750g kumquats
- 2 lemons, ideally unwaxed.
- 1kg sugar, (all granulated or mix of granulated and preserving sugar (geleisuiker))
- 1.5l water
Method
- prepare fruit. Wash the lemon and remove the flesh and pith. Finely slice one half of the lemon peel. Put the rest of the lemons, flesh and pith into a muslin bag. Wash and slice kumquats in 2 and remove seeds, adding them to the muslin bag. Thinly slice the kumquats, trying to preserve circles/disks, and add to the sliced lemon peel.
- cook fruit. Put the water and the kumquats and sliced lemon peel into a large saucepan and add the muslin bag with pith and pips. Bring to the boil and simmer for ½ hour or longer till peel is tender - doesn't need as long as seville orange marmalade.
- add sugar. Remove the muslin bag and squeeze between two plates to extract the juice into the cooked fruit. Add the sugar, stir to dissolve and boil rapidly for 15 minutes.
- test for setting. The temperature should be 104-105℃. If too low boil a little longer but don't exceed 105℃. Test for setting point. Put ½ teaspoon of marmalade on a cold plate and see if it sets.
- bottle. Leave to cool for 15 minutes. Spoon/pour into sterilised jars. Seal and label the jars.
Helen's recipe adapted from Good Housekeeping Step by Step Cookbook
