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This kumquat marmalade is a unique and delicious recipe. 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.
Ingredients
- prepared kumquats: 2 cups
- white sugar: 1 cup
- water: 1 cup (cold)
- Zest and juice of 1 lemon:
- star anise (I removed it after 10 minutes of simmering): 1 piece
- small pinch of cayenne:
Metric Conversion
Stages of cooking
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Quarter kumquats lengthwise; cut off the white center membrane and remove seeds. Dotdash Meredith Food Studios
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Slice quarters into small pieces. Dotdash Meredith Food Studios
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Place kumquats into a pot. Add sugar, water, lemon zest (white part only), lemon juice, star anise, and a pinch of cayenne; mix together. Cover and let sit at room temperature for 2 or 3 hours to allow fruit to macerate. Or you can refrigerate overnight. Dotdash Meredith Food Studios
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Place the 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. Dotdash Meredith Food Studios
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Spoon warm marmalade into sterilized jars. Cover and let cool to room temperature. Refrigerate until thoroughly chilled. Dotdash Meredith Food Studios
