Kumquat Marmalade

Joey Urey

By
@paljoey

I enjoy making jams and jellies! Wonderful "on hand" gifts for any occasion!

Needs to sit over 2 nights! Takes 3 days to complete but it is well worth it!


The flavor is different from that of any orange marmalade.


Featured Pinch Tips Video

Ingredients

DAY ONE

1 1/2 lb
kumquats, washed, sliced very fine seeded
1 medium
lemon, washed, finely sliced with peel
8 1/4 c
cold water

DAY TWO

7 c
sugar

DAY THREE - PROCESS

Directions Step-By-Step

1
Day One - cover the kumquats and lemon with the cold water and let stand for 24 hours
2
Day two - place in a non-reactive saucepan, bring to a boil, add the sugar, then remove from the heat and stir until sugar dissolves
3
Let stand again for 24 hours
4
Day Three - once more bring to a boil using medium high (if you use high it might burn - just sayin that's my luck). Cook rapidly for 30 minutes or until 2 drops run off the edge of a metal spoon simultaneously
5
If there is any foam on the surface, skim off before pouring into hot sterile jars. Seal tightly and store in refrigerator.
6
Jelly thermometer should read 218-220 I don't recall storing in the fridge. I use the 5 minute inversion method for sealing my jellies

About this Recipe

Course/Dish: Jams & Jellies