| Prep: 20 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 464 | 1g | 0g | 119g |
| sugars | fibre | protein | salt |
| 100g | 5g | 2g | 0.01g |
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There’s something magical about marmalade, especially when it’s homemade. And for me, Kumquat Marmalade sits right at the top of the list in the realm of comforting homemade delights. Delicately sweet and distinctly tart, it’s a bright burst of citrus that captures the essence of the fruit’s unique flavor. This recipe is more than just food; it’s a journey into a world filled with flavors and aromas that transport you right into the heart of your kitchen.
A Nutritious and Versatile Spread
With its beautifully striking color, this Kumquat Marmalade recipe appeals not only to the palate but also to the eyes. Pair it with your favorite bread or dollop on your warm pancakes, or use it to infuse your sauces and marinades with an exotic twist. Plus, the marmalade is packed with Vitamin C, courtesy of the kumquats and the lemon; a boon for your immune system! The generous amount of fiber in kumquats aids digestion as well. (Source: Healthline) And if you’re a fan of natural sweeteners, you’ll appreciate that the sweetening in this recipe comes from granulated sugar, which is a healthier alternative to highly processed sweeteners.
Farm-to-Table Freshness, Midwestern Style
Coming from Nebraska where farm-to-table freshness isn’t a trend, but a way of life, I hold a special place in my heart for recipes that utilize fresh, local produce. And this tangy marmalade fits right into that category. The slightly bittersweet and tart flavor of the kumquats mingles perfectly with the zing of the lemon, while vanilla extract adds a hint of warmth and complexity to the overall profile. The result is a marmalade that holds its own in both simplicity and sophistication.
Similar in spirit to traditional preserves like orange or lemon marmalade, this Kumquat Marmalade brings a delightful twist by introducing a fruit that’s somewhat off the beaten path. For a perfect breakfast, team it up with a hearty slice of whole grain toast or freshly-baked scones. Or serve alongside some goat’s cheese crostini for a gourmet appetizer guests will rave over.
Whether you’re a seasoned home cook or a novice in the kitchen, making this zesty preserve could be the fun challenge you’ve been looking for, with a sweet (and slightly tart) reward at the end. I hope you enjoy making and eating this flavorful Kumquat Marmalade as much I as do.
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What You’ll Need
- 2 cups of fresh kumquats
- 1 large lemon
- 2.5 cups of granulated sugar
- 1 pint of water
- 1/2 teaspoon of vanilla extract (optional)
Method
Step One
Start by washing the kumquats and lemon thoroughly. Slice the kumquats into thin slices, discarding the seeds as you go. Be sure to leave the peel on for added flavor and texture. Do the same with the lemon.
Step Two
Add the sliced kumquats and lemon into a large, heavy-bottomed saucepan. Pour the pint of water over the fruit, ensuring they are completely submerged.
Step Three
Place the saucepan on the stove and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for 15-20 minutes, until the fruit has softened.
Step Four
Add the granulated sugar into the saucepan, stirring well until it’s completely dissolved. Then, increase the heat to high and bring the mixture back to a rolling boil. Continue to boil rapidly for about 10 minutes, stirring occasionally to prevent the mixture from scorching.
Step Five
After the mixture has boiled for about 10 minutes, reduce the heat again to medium-low, and let the marmalade simmer for around 1 hour. You will know it’s ready when it thickens and takes on a glossy sheen. At this point, stir in the vanilla extract if using, and remove the pan from the heat.
Step Six
Carefully spoon the hot marmalade into sterilized jars, leaving about 1/4 inch of headspace at the top. Seal the jars tightly and allow them to cool at room temperature.
Step Seven
Once the marmalade and jars have completely cooled, store them in the refrigerator. The marmalade will keep for up to a month in the fridge.
