Best Calamondin Kumquat Marmalade Recipes
CALAMONDIN MARMALADE WITH A KICK
Make and share this Calamondin Marmalade With a Kick recipe from Food.com.
Provided by Ambervim
Categories < 60 Mins
Time 40m
Yield 3 pints
Number Of Ingredients 6
Steps:
- Cut calamondins in half. Seed.
- Cover with water in a pot.
- Cook until fruit is soft.
- Cover and let stand overnight in fridge.
- Add sugar and mix.
- Add lemon juice and peppers.
- Bring to a boil. Boil 15 minutes, stirring constantly. MAX 20 minutes!
- Remove from heat and pour into sterilized jars.
Nutrition Facts : Calories 1043.5, Fat 0.1, Sodium 4.5, Carbohydrate 269.4, Fiber 0.8, Sugar 267.6, Protein 0.5
CALAMONDIN MARMALADE
Make and share this Calamondin Marmalade recipe from Food.com.
Provided by Missy Wombat
Categories Citrus
Time 13h10m
Yield 1 batch
Number Of Ingredients 3
Steps:
- Slice calamondins very thinly, removing pips. Cover with water and leave overnight.
- Boil 20 minutes, or until clear, then add sugar and boil about 45 minutes, until it gels.
- Bottle in clean, dry, sterilised jars and seal.
Nutrition Facts :
CHEF JOHN'S KUMQUAT MARMALADE
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
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
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