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!
Kumquat Marmalade
Can use this kumquat marmalade as a spread on toast or biscuits, cooking or even serve as tea.
Ingredients
- 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
- water
Instructions
Day 1
- 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.
Day 2
- 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.
Day 3
- 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.
Nutrition
Calories: 138kcalCarbohydrates: 36gSodium: 1mgPotassium: 1mgSugar: 36gCalcium: 1mgIron: 1mg
Tried this recipe? I would love to see it!Mention @ann_journal or tag #ann_journal!
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金吉果酱
材料：
- 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）
- 金吉，柠檬和香橙籽收集在棉布袋里，绑紧。（我用茶包袋）
- 水
做法：
- 第一天
- 金吉浸泡在温水中15-20分钟。然后冲洗干净。
- 将金吉切半，用竹签取出里面的籽，切薄片。
- 然后把金吉片，糖，柠檬汁，橙汁和，倒入瓷锅内，加水刚盖过金吉片便可。还有把那包籽子也放在内。
- 煮滚金吉料类，转入小火闷煮约15分钟，要不时的搅拌。捞去浮沫。
- 熄火，待凉后才盖上锅盖。
- 第二天
- 煮滚果酱，小火煮约10分钟。要不时的搅拌。捞去浮沫。
- 熄火，待凉后才盖上锅盖。
- 这时煮好的酱会比第一天来的少。
- 第三天
- 把那包籽尽量挤出多余的果胶到果酱内。
- 再把果酱煮滚，须不停的搅拌以免锅底烧焦黏底。然后转入小火闷煮10分钟。
- 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。
- 将果酱装入消毒过的果酱瓶。盖上盖；要盖紧。倒扣放凉后便可收进冰箱冷藏。
更详细的过程请参阅Alan Goh食谱
- 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.
我比较喜欢偏向有咬经的口感，所以金吉没煮到很烂。喜欢吃果酱泥的话，可以闷煮久一点。
- 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!
这个果酱我也做了，真的太好吃了。我还拿来泡水喝，一级棒呢。
Ann, your kumquat marmalade looks fantastic! Thanks for the pictorials, it makes it easy to understand and follow. Have bookmarked this recipe!
好开胃的果酱。。很棒！
这个金橘在中国时可以吃到很便宜又新鲜的。味道都很好。
在马来西亚卖的不便宜哦。而且不甜的。哈哈哈 ~