Kumquat Marmalade

Ingredients

• 2 cups/360 g seeded, sliced kumquats
• 1 ½ cups/130 g chopped orange flesh (about 2 medium oranges)
• 1 ½ cups/130 g thinly sliced orange peel (about 2 medium oranges)
• 1 ½ quarts (40 oz)/1.5 L water
• ⅓ cup/80 ml lemon juice

Instructions

1. 1Measure out granulated sugar to have ready for sweetening the marmalade later.
2. 2Cut the kumquats into thin rounds, yielding about four to five slices per fruit. Use a paring knife to carefully scrape out and discard the seeds.
3. 3Combine the sliced kumquats, chopped orange flesh, orange peel strips, water, and lemon juice in a heavy stainless steel pot. Cover the pot and chill in the refrigerator for 12 to 18 hours.
4. 4Place the pot on the stove and bring the mixture to a boil. Reduce the heat and simmer for 15 to 20 minutes until the citrus peels soften and the majority of the liquid evaporates.
5. 5Transfer the cooked fruit and remaining liquid into a large measuring cup to determine the volume. Return the mixture to the pot, adding one cup of sugar for every cup of the fruit base, and stir well to dissolve.
6. 6Attach a candy thermometer to the pot and place it back over the heat. Cook the marmalade until it reaches 220°F (104°C), holding it at that temperature for exactly 3 minutes.
7. 7Monitor the pot closely as it cooks, paying attention to the color and smell to prevent the sugars from scorching.
8. 8Remove any foam from the top of the marmalade before transferring it to the refrigerator to cool. Keep the finished preserve in an airtight container in the fridge.

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