Kumquat Marmalade 金吉果酱
When I saw Alan Goh of TravellingFoodies shared his Kumquat Marmalade recipe 2 months back on his blog and Facebook, I told myself I must try it out one day. So here is my post as I wanted to use up the leftover kumquats from Chinese New Year to make this yummy tangy marmalade. I made this last week and I like this recipe because it is not a tedious process. You only need to spend a little more time on the first day cleaning, deseeding and slicing the kumquats. Thereafter, you only need to cook the jam for about 10-20 minutes each time in 3 days. You can definitely use this kumquat marmalade as a spread on toast or biscuits, cooking or even serve as tea. Hmmm …. how about making the jam as in ingredients for bakes? Stay tuned!
Can use this kumquat marmalade as a spread on toast or biscuits, cooking or even serve as tea.
- 750 g fresh kumquat
- 250-300 g granulated sugar
- 65 g fresh squeezed lemon juice - 1.5 lemon
- 160 g fresh squeezed orange juice - 3 oranges
- Soak the kumquats in warm water for 15-20 minutes. Rinse the kumquats thoroughly with clean water.
- Halve the kumquats and remove the seeds with a bamboo stick. Slice kumquats into thin rings.
- Add the sliced kumquat, sugar, juice from lemons and oranges into a large ceramic pot. Add enough water to make sure all the kumquat slices are just submerged in the liquids. Place the bag of seeds into the pot as well.
- Bring the mixture to a boil before lowering the flame to a simmer for 15 minutes, stirring periodically. Skim off any scum that forms on the surface.
- Turn off the flame and leave the pot to cool down to room temperature before covering.
- Bring the mixture to a boil and simmer for 10 minutes, stirring periodically.
- Skim off any scum that forms on the surface. It should be considerably less than Day 1.
- Turn off the flame and leave the pot to cool down before covering.
- Remove the bag of seeds from the pot. Squeeze to extract all the pectin from within into the pot directly.
- Bring the mixture to a boil again and stir carefully but continually to prevent the thickened jam from sticking to the bottom which can burn and char the base of the pot.
- Simmer for 10 minutes with stirring and perform 'cold plate test' to check consistency if necessary. Chill a small plate in a freezer for at least 20 mins. Place a dollop of jam onto the plate and run a clean finger down the middle of the small puddle of jam. When the jam reaches the run consistency, the two separated pools should remain parted.
- Pour the hot jam into sterilized jars and seal properly by inverting the lidded jars onto a heatproof surface to cool. Then place them in the refrigerator.
Calories: 138kcalCarbohydrates: 36gSodium: 1mgPotassium: 1mgSugar: 36gCalcium: 1mgIron: 1mg
Tried this recipe? I would love to see it!Mention @ann_journal or tag #ann_journal!
Enjoyed this post? Never miss out on future posts by following >> Anncoo Journal!
- 750克 金吉
- 200-300克 砂糖
- 65克 柠檬汁 （1粒半柠檬）
- 160克 鲜橙汁 （3粒香橙）
- 则试凝固点 – 预先把一个小碟子放进结冰室最少20分钟。取出倒上少许刚煮好的热果酱，能画出痕迹就表示果酱以煮好了。
- Day 1 第一天
- Day 2 第二天
- Day 3 第三天
- I didn’t cook the kumquats to mushy stage. You can do so by cooking the jam a little longer.
- Done! 完成！
are the seeds from the K. ? how to get the bag ?
Hi Sandra, yes those are seeds from the kumquat. You can get the tea bag from the Asian grocery store.
wow…they are beautiful! love your jars so much…
I wish I could have some on my morning bread! This might be the BEST kumquat marmalade I have ever seen. Good job, Ann.
This is fabulous! I love jam.
Have KIV this recipe… let's see whether kumquats are still available in the market!
Ann, your kumquat marmalade looks fantastic! Thanks for the pictorials, it makes it easy to understand and follow. Have bookmarked this recipe!