Small Batch Kumquat Marmalade
This small batch kumquat marmalade is achievable in just a few hours on your weekend; no canning required! Use up fresh citrus in this delicious fruit spread for your breakfast toast.
Servings: 48 servings, or 2 pints with half of the pith removed
Cost: $.011
Equipment
- heavy bottomed pot
- candy thermometer
- jars with tight fitting lids and bands/seals
Ingredients
- 2 cups kumquats halved, quartered, seeds and pith removed, and then finely chopped
- 1 medium lemon zested and juiced
- 1 ¼ cups sugar
- 1 star anise pod or 1 cinnamon stick
- 1 pinch cayenne
- 1 cup water
Instructions
Prepare the Kumquats
- Wash and dry them, then quarter them and remove the seeds.
- Using a very sharp paring knife, trim off the peels and remove the white pith from half of the peels.
- Chop both the peels and the quartered fruit into very small pieces.
Making the Marmalade
- Place the prepared kumquats into a large, heavy-bottomed pot. Add the lemon zest and juice, a large pinch of cayenne, a star anise, the sugar, and the water. Stir well, then cover and allow the fruit to macerate for a minimum of 2 hours (I do 3 hours) at room temperature.
- After the fruit has macerated, place the pot over medium-high heat and bring the entire mixture to a simmer, stirring occasionally. Reduce heat to medium. Remove the star anise after about 20 minutes. (If using a cinnamon stick, remove after 40 minutes.)
- Continue cooking and stirring often until the mixture is thick, similar to the consistency of gravy. Use a candy thermometer to check the mixture's temperature; once it hits 215-220° F, remove it from the heat and allow it to cool slightly, about 10 minutes.
- Spoon the warm marmalade into sterilized jars. Secure lids and let cool to room temperature. Refrigerate until thoroughly chilled. You will have roughly 2 pints of marmalade with half of the pith removed.
Video
Notes
- Trim off the pith from half of the kumquat peels. This gives the marmalade a balanced flavor and saves you time. The difference in yield can swing by 4-8 ounces or more, depending on how much pith you trim off.
- Cook the marmalade until it reaches a temperature of 215-220°F to ensure that it thickens and sets properly when it cools.
- For Refrigerator Storage: Sterilize the canning jars and lids by boiling them in water for approximately 10 minutes. Fill the jars. Ensure that the ingredients do not reach the edge, leaving about 1/2-inch headspace. Tightly close the lids and refrigerate.
- For Pantry Storage: Sterilize the canning jars and lids by boiling them in water for approximately 10 minutes. Fill the jars, leaving about 1/2-inch headspace, then screw on the lids tightly. Place a piece of cloth in the bottom of a pot and put the jars on top; make sure no jars are touching. Fill the pot with water to cover the jars, then heat it to a boil and boil for about 20 minutes. Remove the jars using gloves or tongs and let them cool on a towel on the counter. If you are unable to press the button in the center of the lid down, the jar is properly sealed and you can safely store the jam at room temp.
Nutrition
Serving: 1serving | Calories: 24kcal | Carbohydrates: 6g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 12mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 15IU | Vitamin C: 3mg | Calcium: 4mg | Iron: 0.1mg