Kumquat Marmalade Recette

This vibrant kumquat marmalade recipe is a taste of Australia! Inspired by a neighbor's abundant harvest and adapted from 'The Complete Book of Fruit,' this recipe delivers a zesty, homemade spread. Perfect for adding a burst of sunshine to your morning toast or scones. While the recipe is easily scaled up, be aware that larger batches may require additional cooking time to achieve the perfect set. Get ready to enjoy the sweet and tangy flavors of this unique marmalade!

Préparation 20 min

Cuisson 105 min

Calories 32.2 kcal

Protéines 0g

Note Soyez le premier

Recette Actions

Partagez cette recette :

Recette Auteur

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Kumquat Marmalade

1kg kumquats
1 liter water
1 ½ cups (300g) granulated sugar
2 tablespoons brandy (optional)

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Kumquat Marmalade? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Comment préparer 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.