Best 2 Chef Johns Kumquat Marmalade Recipes

Chef John's kumquat marmalade is a unique and flavorful recipe that takes the tangy, sweet citrus flavor of kumquats and transforms it into a delicious spread. This marmalade is perfect for breakfast toast, afternoon tea, or as a topping for desserts. With its vibrant orange color and its burst of citrusy goodness, this marmalade is sure to be a hit with your family and friends.

Here are our top 2 tried and tested recipes!

KUMQUAT MARMALADE

Kumquat Marmalade image

I first heard of kumquats when I moved to Australia in 1982 -- and then I discovered that my neighbours had an abundant supply. Fruit shouldn't go to waste, so I adapted this recipe from 'The Complete Book of Fruit' by Leslie Johns and Violet Stevenson. I have successfully doubled and tripled this recipe, but you will probably need to cook it longer to reach the jelling point. Time does not include overnight standing.

Provided by Leggy Peggy

Categories Citrus

Time 1h45m

Yield 2 1/4 cups, 36 serving(s)

Number Of Ingredients 4

Ingredients

2 cups kumquats, sliced (some seeds removed)
4 cups water
1 1/2 cups sugar
1 -2 tablespoon brandy (optional)

Steps:

Slice the kumquats and put them in the water (in a pan that can be used on the stovetop). Let this stand overnight.
The next day, put the pan on the stovetop and boil the fruit until it is tender. Then pour the fruit mixture into a bowl and let stand for another night.
On the third day, transfer the fruit/water mixture to a cooking pot and add 1 1/2 cups of sugar. Add brandy if used. Boil this mixture until it jells (about 45 minutes).
Pour into warm, sterilised jars and seal. Or use a processing method you prefer.

Nutrition Facts : Calories 32.2, Sodium 0.9, Carbohydrate 8.3, Sugar 8.3

CHEF JOHN'S KUMQUAT MARMALADE

Chef John's Kumquat Marmalade image

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.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Time 3h30m

Yield 32

Number Of Ingredients 6

Ingredients

2 cups prepared kumquats
Zest and juice of 1 lemon
small pinch of cayenne
1 star anise (I removed it after 10 minutes of simmering)
1 cup white sugar
1 cup cold water

Steps:

Quarter kumquats lengthwise; cut off white center membrane and remove seeds. Slice quarters into small pieces.
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.
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.
Spoon warm marmalade into sterilized jars. Cover and let cool to room temperature. Refrigerate until thoroughly chilled.

Nutrition Facts : Calories 34.9 calories, Carbohydrate 8.9 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.3 g, Sodium 1.7 mg, Sugar 7.6 g

Tips:

Choose ripe kumquats: Look for kumquats that are a deep orange color, plump, and free of blemishes.
Wash the kumquats thoroughly: Scrub the kumquats with a produce brush to remove any dirt or debris.
Slice the kumquats thinly: Use a sharp knife to slice the kumquats into thin rounds, about 1/4-inch thick.
Remove the seeds if desired: If you want a seedless marmalade, use a small spoon to scoop out the seeds from the kumquat slices.
Use a heavy-bottomed pot: A heavy-bottomed pot will help to distribute the heat evenly and prevent the marmalade from scorching.
Cook the marmalade over medium-low heat: This will help to prevent the marmalade from sticking to the pot and burning.
Stir the marmalade frequently: Stir the marmalade frequently to prevent it from sticking to the pot and to help it thicken.
Test the marmalade for readiness: The marmalade is ready when it has thickened and coats the back of a spoon.
Let the marmalade cool completely before storing: This will help to prevent the marmalade from crystallizing.

Conclusion:

Kumquat marmalade is a delicious and versatile preserve that can be enjoyed on toast, crackers, or scones. It can also be used as an ingredient in other recipes, such as cakes, pies, and tarts. With its bright citrus flavor and beautiful amber color, kumquat marmalade is sure to be a hit with your family and friends.