Zutaten für Kumquat Marmalade
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Zubereitung von Kumquat Marmalade
- Wash and thinly slice 1kg kumquats (including the rind). Place the sliced kumquats in a large bowl and cover with 1 liter of water. Let stand overnight in the refrigerator.
- The next day, transfer the kumquat mixture to a large, heavy-bottomed saucepan. Bring to a boil over medium-high heat, then reduce heat and simmer until the kumquats are very tender, about 30-45 minutes.
- Remove from heat and pour the kumquat mixture into a large bowl. Let stand overnight at room temperature.
- On the third day, transfer the kumquat mixture back to the saucepan. Add 1 ½ cups (300g) granulated sugar. Stir until the sugar dissolves.
- If desired, add 2 tablespoons of brandy.
- Bring the mixture to a rolling boil, stirring frequently. Continue to boil, stirring constantly, until the marmalade reaches setting point (a small amount placed on a cold plate will wrinkle when pushed with a finger). This may take 30-45 minutes. Test for setting point frequently.
- Remove from heat. Skim off any foam.
- Carefully ladle the hot marmalade into warm, sterilized jars, leaving ½ inch headspace. Wipe the jar rims clean, and seal tightly.
- For added safety, process jars in a boiling water bath for 10 minutes (check your local guidelines for altitude adjustments).
- Allow the jars to cool completely. You should hear a 'pop' as the jars seal. Store in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
33g
Fat
0g
Carbs
2g