A delicious marmalade using kumquats. Small olive-sized citrus fruits with edible skins that are sweet and their juice is sour. The kumquats bring a citrus taste with less of the bitterness found in traditional Seville orange marmalades. No pectin needed - this recipe is easy and fuss-free.
Two simple steps:
Prepare the fruit and leave to soften and infuse in a pot for 2-3 hours;
Simmer until fruit is cooked and mixture has thickened.
KUMQUAT MARMALADE RECIPE
Ingredients:
360g / 2 cups kumquats, seeds removed and cut
1 lemon, zest and juice
1 star anise
200g / 1 cup granulated sugar
355ml / 1½ cups water
pinch of cayenne pepper
Directions:
1. Prepare the kumquats by cutting into quarters lengthwise and removing the seeds and white membrane in the center. Cut kumquats into small pieces.
2. Grate away the outer skin of the lemon, leaving the white inner part of the lemon. Then grate the remaining white zest, cut the lemon in half, and squeeze the juice.
3. Place the kumquats into a small pot along with the lemon zest and juice, a pinch of cayenne pepper, a star anise, sugar, and water. Mix everything together. Cover the pan and leave ingredients to stand for 2-3 hours.
4. On medium-low heat, bring the mixture to a gentle simmer while occasionally stirring for the first 10 minutes. Remove the star anise. Reduce the heat to low and continue to simmer for approximately 30 mins, stirring often until the fruit mixture has begun to thicken. Take the pan off the heat and allow it to cool down for 5-10 minutes.
5. Pour or spoon marmalade into a clean, sterilized jar. Cover and once cooled down, store in a refrigerator.
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/ susus.cookbook
8 май 2021
