Blog powered by Typepad
Member since 01/2007

Become a Fan

« Chicken Salad with an Asian Bent | Main | A New Blog »

14 May 2010


Why dont you just remove the pips and leave the pith in, far less trouble if you are not planning to exhibit your wares.

I saw Lucy's post as well and had the exact same thought as you about doing it with kumquats! Please let us know how they turn out.

You have made me curious to try the fruit. This is my first visit to your blog. I found you by chance and planned only to say hello. I, instead, started reading your earlier posts and stayed far longer than I intended. I really like your blog and will be back as often as I can. I hope you are having a great day. Blessings...Mary

I've made this a couple of times now - it's delicious - best marmalade I've ever made! Thank you!!

Just came across this by chance- I live in Florida and it's almost that time again, page bookmarked. Thanks!

If you can find them, Calamondins also make a great marmalade. They were originally a decorative tree for indoors, but occasionally you find a large one growing outdoors. Like Kumquats, the are pretty tart for eating fresh, but make good marmalade.

I am so glad that they turned out absurdly delicious! Fond regards this holiday season!

I found your blog looking for a Kumquat Marmalade recipe and your was the best (and one of the easiest) of the lot. It turned out great. I would love to try the confit as well. Did you need to increase the quantities of sugar and glucose syrup - since 3 pints weighs in at almost 2 lbs.?

Bina, I just used the quantities as given. And thanks for bringong my attention back to this – I need to get some clementines and start a confit!

I'm sorry to see this blog withering on the vine. It was one of my favorites.

I'm new to making marmalades and jams. I was wondering if it'd be okay to leave the fruit/sugar standing like 24 hours? I really would like to make this, but I'll be working all day tomorrow and won't be able to get cooking at the 12 hour mark.

I have a small Kumquat tree with 60 ripe pieces of fruit. Can't wait to try this recipe...

I am an executive chef and I'm going to Try your marmalade. It sounds great and easy. I recently moved from NH to Alabama and seem to have an abundance of this fruit available without alot of uses. I'm also an instructor at a culinary school. I'll let you know my findings. It's Thanksgiving and I;ll give it a try. Happy Thanksgiving to you all.

I have made kumquat preserves that friends love, but have never boiled the seeds and membrane. I am eager to try that.

In Louisiana our citrus trees are loaded so I will make my usual batch of about 18 jars.

There are diabetics I know who would be interested in sugar free preserves if anyone has a recipe.

I am not a marmalade fan, I do like to use it to glaze grilled chicken, but when I tried this recipe it totally changed my mind! I ate a whole 1/2 pint jar by myself! (Not in one sitting mind you!) Do you have a new blog somewhere else? I see this is your most recent post and it was May of last year.

I just came back from the Kumquat Festival with a half peck of kumquats. I've checked out several recipes (including one from the Kumquat growers), but plan to try yours, as it seems to be most like what I'm looking for. It's amazing how many different methods there are.

We harvested our tree and made this marmalade over the weekend. Excellent! It was a lot of work, preparing the fruit, but well worth the effort! 4 1/2 pounds prepared fruit yielded 12 half-pint jars. Thank you for sharing your technique. I will definitely make this again!

I live in Florida. A neighbor gave us a small bag of kumquats from her tree. I like eating them whole, but searched Google for a good marmalade recipe as I thought they'd make a fine marmalade. I found your recipe, which seems like the simplest & smartest recipe for a marmalade I've seen in years. I'll be visiting with the neighbor again as she always has an abundance of fruit & always wants me to take more. I will be trying your recipe as soon as I get more kumquats. Your marmalade sounds fabulous. Thanks for sharing the tip about the seeds, etc. I've never seen that before, but it sure makes sense.

Thanks for sharing your recipe. I followed your instructions and the result was perfect. May is the beginning of winter in South Africa where I live and kumquats are abundant at the moment.

Since I am fighting the over use of sugar, how can i use some other healthier sweetener like agave? Can you suggest how much agave in lieu of sugar?

Dolores, I've never cooked with agave, and I've never made marmalade with sweeteners other than sugar. I wouldn't feel comfortable making recommendations.

I live in Australia and make cumquat marmalade every winter. If you can find a citrus knife used to separate grapefruit from its skin ready to eat, this is a great tool for dealing with cumquats. Cut in half then ease the top of the contents away with the citrus knife, leaving you with a shell of peel. Slice each half into three with scissors. Place pips and flesh in a muslin bag, then throw in the ceramic bowl with the muslin bag of pips etc. Barely cover with water and leave overnight.
Measure and count each cup of peel and liquid into a stainless steel pan then bring all this to the boil and simmer until the peel is tender, adding the muslin bag. Now add one cup of sugar to each cup of previously measured liquid, (i.e. not the liquid after it has boiled down)Bring to a fast boil until setting point (around half an hour) Allow to cool until settled, then stir gently and bottle and seal while still hot. As you have used scarcely any pulp, it will be quite translucent.
This is Stephanie Alexander's (Aussie doyenne of cooking) method and makes beautiful marmalade whatever citrus you use. For ordinary marmalade, you don't need to fiddle with the fruit like you do cumquats- just slice it.

Cumquat brandy is also wonderful.
Wash cumquats and dry. Prick several times with a needle, then pile into a large preserving jar and cover with caster sugar. Gently tip to distribute sugar then add brandy. Keep in a dark cupboard and turn every couple of days until the sugar has dissolved. After four months (better kept a year) you can drink it as liqueur, and chop the fruit small to use in cakes. Will keep for years- even after you have polished off the brandy!(You don't need to use expensive brandy)

This was the best recipe I found online - easy, clear and explicit instructions. This recipe yielded exactly 6 half pint jars. The two things I did differently was not remove the center membrane (just the seeds) and chopped up about 12 slightly greener fruit and processed those like the membranes and seeds for the pectin. That was a huge time saver and got a lot pectin goo.

What a great blog! Thank you for the recipe-- I have tried the "usual" recipe for kumquat marmalade, and never made an exciting one. I am going to make this one right now. They are in season and I can't wait to post the result here.
Also, many thanks for the link to the clementine confit! I will reserve some kumquats to try that one as well!

I tutor a Chinese lady (as a volunteer) and she told me to wash and dry my kumquats then jar them using salt. aA layer of salt, layer of kumquats (whole) keep layering until jar is full, top with salt. Put in a cool, dark place (I use my inside bar) after 4 months they are ready. The idea is to s ip the liquid when you have a sore throat, or upset tummy etc. These are very expensive in Asian stores. I have put several jars away as well as making my marmalade, since i had a huge crop this year.

That sounds amazing. I'm always on the lookout for interesting natural remedies – I'll have to try this the next time I have a surplus of kumquats!

what is a nonreactive bowl? can a stainles steel bowl be use for the 12hr sugar, kumquat process ? posted by:JJ

As I read all these cute and entertaining posts, my hubby is sitting on the Couch, watching his Spanish soccer and is slicing a Dutch oven full of Kumquats and taking out the insides. He is very patient doing this and he is the residence Kumquat maker here. I am totally ok with it, he did it last year too.
But, we use a lot less sugar than you all, but he totally eyeballs this, so I don't know how much he puts in, he never weights anything. In any case there is less than half sugar of what anyone suggest, we like tart!!!!
I will try to make him measure fruit and sugar, so I can tell you all about it, I'm not sure he will do it, maybe if I beg.

The comments to this entry are closed.