Best Blood Orange Kumquat And Strawberry Marmalade Recipes

BLOOD ORANGE MARMALADE

Steps:

• Wash oranges well. Use a peeler to remove all the zest in long strips. It's okay if some of the white pith comes with it.
• Transfer the peels to a saucepan and add 6 cups of cold water. Bring to a simmer over high heat. Reduce heat to medium-low to low and simmer until the peels are soft and tender, 45 minutes to 1 hour.
• While that cooks, cut oranges in half and juice them into a large measuring cup; this should equal 1 cup. Pour in 1/2 cup cold water and set aside.
• Remove peels from heat and drain off the water. Transfer peels to a cutting board, and when cool enough to handle, slice the zest into very thin strips. Transfer into the blood orange juice.
• Pour zest-juice mixture into the saucepan along with lemon juice and sugar. Bring to a simmer over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, until the mixture reduces and thickens slightly, 30 to 40 minutes. A probe or candy thermometer should read about 225 degrees F (107 degrees C).
• Meanwhile, inspect jam jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until juice mixture is ready. Wash new, unused lids and rings in warm soapy water.
• Pour into sterilized jam jars and let cool to room temperature. Seal jars and transfer to the refrigerator for 8 hours, or overnight, before enjoying.

CHEF JOHN'S KUMQUAT MARMALADE

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.

MIXED CITRUS "MARMALADE"

Steps:

• Cut ends off kumquats, then cut into 1/4-inch-thick rounds, removing seeds. Place kumquat slices in medium saucepan; pour enough cold water over to cover by 2 inches. Bring to boil over medium-high heat. Immediately remove from heat; strain. Return kumquat slices to pan; repeat blanching 2 more times. Transfer kumquat slices to medium bowl. Combine 2 cups sugar and 1 cup water in same saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until sugar dissolves, then bring to boil, brushing down pan sides with wet pastry brush. Add kumquat slices; press gently to submerge. Reduce heat so that mixture barely simmers. Cover surface with parchment round. Cook without stirring until kumquats are translucent, 15 to 18 minutes. Remove from heat; let stand 15 minutes.
• Using slotted spoon, transfer kumquat slices to medium bowl. Add lemon slices and lemon juice to syrup in pan, pressing to submerge. Bring to boil. Reduce heat so that syrup barely simmers. Cover surface with parchment round. Cook without stirring until lemon slices are translucent, occasionally pressing on parchment to submerge slices, 40 to 45 minutes. Remove from heat; let stand 15 minutes. Transfer lemon slices to cutting board; cut each into quarters. Add lemon quarters and syrup to bowl with kumquat slices. DO AHEAD: Can be made 2 days ahead. Cover; chill.
• Cut off peel and white pith from blood oranges. Working over bowl to catch juices and using small knife, cut between membranes to release segments. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Drain syrup from kumquat-lemon mixture, reserving syrup. Drain orange segments. Combine fruit in medium bowl, adding some syrup if mixture is dry.

BLOOD ORANGE, KUMQUAT AND STRAWBERRY MARMALADE

Steps:

• Wash and dry all fruit.
• using a mandolin slice oranges, kumquats to 1/8 inch, removing seeds as you go. Stack and slice in quarters (or so that the peels are about 1/2 to 1 inch long). Place orange and kumquat in LARGE pot with water and allow to rest for 1 hour. Place small plate in freezer.
• Slice strawberries to 1/8 inch and smash EXTRA CHUNKY. Add to water mixture and bring to full boil. Reduce heat to a simmer and cook for 40 minutes stirring often.
• Bring back to boil, add sugar and continue to boil until temperature reaches 222F. This will take about 15 - 20 minutes. To check for doneness, drip about 1 TBSP on frozen plate. Wait about 30-45 seconds. If it starts to gel, it is done. If not, cook for a bit longer or until temp reaches 224.
• Meanwhile, while you're waiting for the temp to get to 222, prep your mason jars and lids (I used 4 1/2 8 ounce jars...Just prep more than you think you'll need) in boiling water. Remove jars, lids and rings from water and drain on towel until ready to use.
• Fill jars to just to the bottom of the rings, place lids on and set on counter to cool for at least 12 hours.
• Will last for 6 months in cool dark place, with lids sealed. Once opened, store in refrigerator for up to 2 months.