Kumquats are bountiful in my garden this time of year and next to popping them into my mouth right off the tree this ultra simple, small-batch kumquat marmalade is the next best way to enjoy them.
It took a few years but my kumquat tree has hit her stride. Maybe it was last year’s pruning or fertilizer feedings or all the rain we’ve had this winter–she’s loaded with fruit now with no signs of stopping production.
Whatever this kumquat bounty should be attributed to I can’t say for sure but we’ve certainly been reaping the rewards.
The thin orange skin of a kumquat is edible and sweet, a nice contrast to its tart flesh. Apart from using them as a garnish in salads most of our kumquats never make it to the kitchen because my husband and I usually just pick them off the tree and pop them right into our mouths.
But we haven’t been able to consume them fast enough this way so with the abundance this season I was able to finally give homemade kumquat marmalade a try.
This is the Easiest Kumquat Marmalade Recipe Ever
I wanted an easy, small-batch marmalade recipe that–if you’ve been visiting this blog for a while now, you’ll know what’s coming next–wouldn’t be too sweet. Most of the recipes I came across either had too much sugar or involved an overnight wait, pith removal, reserving the seeds (and sometimes also the pith) to act as natural pectin or added pectin.
I did briefly consider adding Grand Marnier or Aperol–later I decided that the latter might amplify the bitter notes of the kumquats too much–but simplicity won in the end. I rifled through my old cookbooks remembering that I had come across a kumquat marmalade recipe years ago and I found it in Alice Waters’ Chez Panisse Fruit.
To my delight her recipe called for just kumquats, sugar and water without having to blanch the fruit or save the seeds. However, I suspected that her recommended amount of sugar might still be too much for us so I cut it by 30% and it worked perfectly for me and my husband. I also decided to add a little Meyer lemon juice to up the brightness and this worked well for us, too.
Perhaps the least desirable part of preparing kumquat marmalade is removing the seeds while slicing them. It took a half hour to slice and deseed one pound of kumquats but the results were worth the effort so don’t be discouraged if you try this recipe.
The marmalade is light and bright, showcasing the sweet, tart, slightly bitter quality of the kumquats instead of drowning in sweetness. The reduced sugar content turned out not to be a problem either. I just gave my small batch an extra few minutes on the stove at a soft boil since I couldn’t find my thermometer and was too lazy for the freezer test–the marmalade thickened beautifully anyway.
Out of two jars this recipe makes we’re down to our last little bit since we’ve been spreading it on all the bread I’ve been baking lately. I’ve been on a sourdough kick, experimenting with different flavor combinations and simplifying my no-knead technique. I’m up to three sourdough recipes so far and counting. I’m excited to share one recipe in particular because of how easy it is–if you’ve hesitated to bake with sourdough before, this might just change your mind. Stay tuned.
This super easy, small-batch marmalade is a great way to use kumquats when they’re in season.
CourseBreakfast
CuisineAmerican
Keywordkumquat marmalade
Prep Time30minutes
Cook Time40minutes
Total Time1hour10minutes
Servings2cups
AuthorJean | Lemons + Anchovies
Ingredients
1poundkumquats, sliced and deseeded
Juice of one Meyer Lemon
1 3/4cupsgranulated sugar
2 1/4cupswater
Instructions
Slicing the kumquats: The easiest preparation is to slice the kumquats crosswise. When you get to the halfway point, you will be able to pick out the seeds with the tip of your paring knife.
Combine all four ingredients and bring to a boil, stirring occasionally. Keep to a medium boil for 15 minutes and lower the heat slightly to a lower bowl, if necessary, to keep cooking for another 20-30 minutes. The marmalade will still look loose at the end of the cooking time but it will thicken as it cools.
Transfer to jars, cool and keep refrigerated.
Recipe Notes
This recipe is only mildly sweet. If you prefer a sweeter marmalade, add more sugar according to your taste (2 – 2 1/2 cups). The mixture will thicken faster with more sugar.
Add the shredded peel and muslin bag to the pan along with the water. Leave to soak overnight. This helps to extract the maximum amount of pectin from the fruit pulp, which will give a better set.
Yes, you can certainly add more sugar if it's too bitter for you. You'll need to bring the marmalade back to a simmer to fully dissolve the sugar. You can also use Meyer lemons, which are sweeter and more fragrant than Eureka lemons (the type of sour and tart lemons you'll typically find at your grocery store).
“Mandarin marmalade is harder to make; mandarins don't have as much pectin. Lemons are really good. A lemon and ginger marmalade's a really nice one to make, lots of pectin, so that one will set easily. Ruby grapefruit's quite an easy one to make as well.
Citrus is the most typical choice of fruit for marmalade, though historically the term has often been used for non-citrus preserves. One popular citrus fruit used in marmalade production is the bitter orange, Citrus aurantium var.
Caster sugar is the one to avoid. The crystals are too fine, which is great for baking but they will dissolve too quickly when making marmalade. Granulated sugar is a good choice. The large crystals will dissolve quickly and cleanly, resulting in a clear, amber liquid that best shows off your perfectly floating peel.
Once the sugar is dissolved, a boil to a set takes an average of 5-7 minutes. Prolonged boiling times, up to 30 minutes, a common recommendation in food magazines often results in syrupy, caramelised marmalade, a ruined pan and evidence of an unreliable recipe.
Adding acid in the form of fresh lemon or lime juice is important for two reasons: First, it makes for a more well-balanced jam, returning some of the acidity lost with the addition of sugar. Second, pectin needs acid to properly activate, or firm up.
Soak the citrus peel: Soaking the citrus peel in water overnight can help to reduce the bitterness. Change the water a few times to remove any bitter compounds. Add sugar: Sugar can help to balance out the bitterness in the marmalade.
If the aftertaste is too bitter and you can't remove the bitterness from the jam, prick the oranges and boil them for about 40 minutes, drain and cover with cold water. Soak them for 12-15 hours and change the water from time to time.
Many marmalade recipes will have you remove the peel, boil it once, twice, or three times, and then separate the tasty and colorful zest from the bitter white pith. However, you can also remove the pith at the start. Use a sharp peeler or paring knife to carefully cut off the zest from each piece of fruit.
Many marmalade recipes will have you remove the peel, boil it once, twice, or three times, and then separate the tasty and colorful zest from the bitter white pith. However, you can also remove the pith at the start. Use a sharp peeler or paring knife to carefully cut off the zest from each piece of fruit.
Not only does soaking produce rid it of harmful germs or chemicals, but it can also revitalize its flavor and extend its shelf life. If you purchase local, organic fruits and vegetables that contain no chemicals or harmful preservatives, you can use warm water to rinse your produce.
Submerge the fruit or vegetables in the baking soda water. Let soak for 12 to 15 minutes. The time will help the baking soda do its job. Swish the produce around in the water or push it down several times to ensure all sides of the produce is being cleaned.
Soaking can reduce anti-nutrients such as phytic acid, tannins, and enzyme inhibitors present in nuts and dry fruits. This enhances the bioavailability of nutrients, which leads to better absorption. Soaking nuts and dry fruits provides hydration and may help counterbalance the dryness associated with Vata dosha.
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