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.
Jamie Oliver Orange Marmalade is made with oranges, grapefruit, water, calcium water, lemon/lime juice, and honey/sugar. Peel, chop, and simmer fruit mix, add calcium water, and stir in pectin-sugar mixture.Fill jars and seal for a homemade citrus delight.
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).
What's the ratio of sugar to fruit in marmalade? Because of the tartness of a Seville orange, the ratio of sugar to fruit in marmalade is 2:1. This recipe calls for 2kg of sugar and 1kg of oranges but you can scale it down or up using that ratio.
Traditionally, marmalade is made from bitter Seville oranges from Spain or Portugal, but other citrus fruits like grapefruit, lemons, and kumquats are also used. Marmalade is versatile and can be used in sauces, baked goods, and dishes like duck, in addition to being spread on toast.
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.
Although it is typically made with oranges, it can be made with any kind of citrus fruit. The most traditional variety of orange used when making marmalade is the bitter Seville orange, but if you cannot find them, any orange can be used.
Well, you look like one! Loquats, also known as a Japanese apricot or plum, are in the Rosaceae family, the same as apples, pears, peaches and nectarines. Kumquats, however, are a citrus fruit — think of them as the smaller, tarter version of an orange.
The limequat (Citrus × floridana) is a citrus hybrid that is the result of a cross between the Key lime and the kumquat, hybridized by Walter Tennyson Swingle in 1909.
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.
Adjust the cooking time: The bitterness in marmalade can come from overcooking the citrus peel. Try reducing the cooking time, or using a lower heat setting to avoid overcooking the peel. Soak the citrus peel: Soaking the citrus peel in water overnight can help to reduce the bitterness.
(You want to avoid any membrane if possible – this is another part of the orange that will make the marmalade bitter in addition to the pith. These are also the parts of the orange with natural pectin, which is why we are adding pectin to the recipe so that it gelatinizes.)
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.
Allowing your marmalade to cool a little and relax before potting helps the marmalade to thicken slightly so that the peel remains evenly distributed and doesn't rise to the top.
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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