Best Calamondin Kumquat Marmalade Recipes

CANDIED KUMQUATS RECIPE

Steps:

• Wash the kumquats. Slice them crosswise into thin rounds (no thicker than 1/16 inch). Remove and discard any seeds as you come across them. Put the kumquat slices into a bowl.
• In a small saucepan, make a simple syrup by bringing the sugar and the water to a simmer over medium heat. Stir constantly until the sugar has completely dissolved.
• Pour the still warm simple syrup over the kumquat slices in the bowl. Stir gently to make sure that all of the kumquat rounds are coated with the syrup. Let the fruit sit in the syrup at room temperature for 1 hour.
• Preheat oven to 175F. Alternatively, you could use your dehydrator set to 155F (expect a slightly longer drying time).
• Drain the kumquat pieces in a colander set over a large bowl (be sure to save the delicious citrus-flavored syrup for another use-try it in cocktails or use it to make preserved whole kumquats).
• Line a baking sheet with parchment paper. Spread the syrup-coated kumquat slivers out on the sheet in a single layer with none of the pieces touching. Bake the sugared kumquat for 1 hour and 10 minutes.
• Take the baking sheet out of the oven. Turn over each piece of candied kumquat. Yes, this part is a bit labor intensive. Trust me, it's worth it. Bake for another 10 minutes.
• Let the candied kumquat pieces cool completely before transferring them to storage containers. They will keep for several months if stored away from moisture and heat. ​ Additional serving suggestions:

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.

KUMQUAT MARMALADE

Steps:

• Rinse kumquats; cut in half and remove seeds. Place in a food processor; process until coarsely chopped., In a Dutch oven, combine kumquats and water. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute., Remove from heat; skim off foam. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

KUMQUAT MARMALADE (EASY, NO PECTIN RECIPE)

Steps:

• Wash the kumquats well, dry and then deseed and slice the fruit lengthwise, using a sharp knife, so the rind is in long strips.
• Place into a large pot.
• Pour the water into the sliced kumquats in the large pot. Add the juice of the orange and stir well.
• Measure the amount of the mixture by ladling into a large measuring cup and pouring into another pot or bowl. Ours measured 10 cups (or 80 oz).
• Add the mixture back into the large pot, bring to a boil, and simmer for about three to five minutes or until the rind is soft.
• Remove from heat and add the same amount of sugar as you measured in liquid. We measured 80 liquid ounces, so we added about 80 oz of sugar (5 lbs). (We usually add a little less than a 1:1 ratio, so if you want to do the same, please do so, like 4.5 lbs.)
• Put the pot back onto the burner over medium high heat and bring to a boil, stirring frequently with a wooden spoon.
• If you see any seeds, pull them out and discard.
• Bring the marmalade to a rolling boil and it will begin to look like this. You can remove the scum as it settles along the side.
• It will eventually end up looking like this after about an hour of boiling. You can check to see if it's reached the setting point by placing a saucer in the freezer then dripping some of the hot liquid on it. If you run your finger against it and it wrinkles, it's ready. You can also use a candy thermometer and take it off the heat when it reaches 220 F (104 C).
• Have the sterilized jars ready near the stove (washed, rinsed with boiling water, including the lids) so that they are still hot. Ladle the jam into the funnel to fill the jars. Don't hold the jar while filling.
• Be sure the jar is on a counter or table before filling with hot kumquat marmalade.
• As soon as you fill each jar, clean the rim with a damp cloth and close the lid immediately. Repeat until all the marmalade has been filled into the jars.
• You can process the jars in a water bath according to your favorite canning method, or you can just keep the jars in the fridge instead. Most times, the jar lids will seal on their own, but this isn't an approved method of jam-making in the US.

CALAMONDIN MARMALADE

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.