Kumquat and Orange 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. 1Cut 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.
2. 2Combine 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. This long soak helps soften the tough citrus peels before cooking.
3. 3Place 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.
4. 4Transfer the cooked fruit and remaining liquid into a large measuring cup to determine the volume. Return the mixture to the pot, adding 1 cup of sugar for every cup of the fruit base, and stir well to dissolve.
5. 5Attach 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. Hitting this exact temperature ensures the natural pectins set properly for a spreadable gel. Watch the color and aroma closely so the sugars don't scorch.
6. 6Skim any foam from the surface of the marmalade, then let it cool completely before transferring to containers.

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