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Kumquat and Orange Marmalade
Sweet, tart kumquats meet fresh orange in this bright, chunky marmalade. Using the entire fruit gives the spread a complex flavor and a wonderfully thick texture. You'll soak the peels overnight to soften them, then simmer everything down to a glossy, spreadable consistency. It's the ultimate topping for morning toast, swirling into yogurt, or using as a tangy filling for pastries. You won't believe how much better it tastes than store-bought jars.
Equipment
- Stovetop
- Saucepan
- Thermometer
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 6Skim any foam from the surface of the marmalade, then let it cool completely before transferring to containers.
Notes
- Storage: Keep the finished preserve in an airtight container in the fridge for up to several months.
- Yield: The exact amount of sugar needed depends on how much liquid remains after the first simmer, so measure carefully.