Easy Kumquat Jam Recipes

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CHEF JOHN'S KUMQUAT MARMALADE

If marmalade is not your favorite type of fruit preserve, it's most likely because of those bitter flavors from the white parts of whatever type of citrus was used. That is not an issue with this gorgeous kumquat marmalade.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 3h30m

Yield 32

Number Of Ingredients 6



Chef John's Kumquat Marmalade image

Steps:

  • Quarter kumquats lengthwise; cut off white center membrane and remove seeds. Slice quarters into small pieces.
  • Place kumquats into a pot. Add lemon zest (white part only), lemon juice, pinch cayenne, star anise, sugar, and water. Mix together. Cover and let sit at room temperature 2 or 3 hours to allow fruit to macerate. Or you can refrigerate overnight.
  • Place pot over medium-high heat and bring mixture to a simmer, stirring occasionally. Reduce heat to medium; cook and stir occasionally for 10 minutes. Continuing cooking and stirring often until mixture is thick enough so that if you scrape a spatula across the bottom of the pan, you can briefly see the bottom of the pan before marmalade spreads back out, 30 to 40 minutes. Mixture should reach a temperature of 215 to 220 degrees F (120 to 125 degrees C). Remove from heat and allow to cool slightly, 5 to 10 minutes.
  • Spoon warm marmalade into sterilized jars. Cover and let cool to room temperature. Refrigerate until thoroughly chilled.

Nutrition Facts : Calories 34.9 calories, Carbohydrate 8.9 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.3 g, Sodium 1.7 mg, Sugar 7.6 g

2 cups prepared kumquats
Zest and juice of 1 lemon
small pinch of cayenne
1 star anise (I removed it after 10 minutes of simmering)
1 cup white sugar
1 cup cold water

KUMQUAT MARMALADE

I didn't even know what a kumquat was until my husband and I discovered them in southern Florida. Now I love using them for marmalade. I always get carried away making it and am happy to share! -Faye Robinson, Pensacola, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 7 half-pints.

Number Of Ingredients 4



Kumquat Marmalade image

Steps:

  • Rinse kumquats; cut in half and remove seeds. Place in a food processor; process until coarsely chopped., In a Dutch oven, combine kumquats and water. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute., Remove from heat; skim off foam. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts :

1-3/4 pounds kumquats
1 cup water
1 package (1-3/4 ounces) powdered fruit pectin
6-1/2 cups sugar

KUMQUAT MARMALADE

I first heard of kumquats when I moved to Australia in 1982 -- and then I discovered that my neighbours had an abundant supply. Fruit shouldn't go to waste, so I adapted this recipe from 'The Complete Book of Fruit' by Leslie Johns and Violet Stevenson. I have successfully doubled and tripled this recipe, but you will probably need to cook it longer to reach the jelling point. Time does not include overnight standing.

Provided by Leggy Peggy

Categories     Citrus

Time 1h45m

Yield 2 1/4 cups, 36 serving(s)

Number Of Ingredients 4



Kumquat Marmalade image

Steps:

  • Slice the kumquats and put them in the water (in a pan that can be used on the stovetop). Let this stand overnight.
  • The next day, put the pan on the stovetop and boil the fruit until it is tender. Then pour the fruit mixture into a bowl and let stand for another night.
  • On the third day, transfer the fruit/water mixture to a cooking pot and add 1 1/2 cups of sugar. Add brandy if used. Boil this mixture until it jells (about 45 minutes).
  • Pour into warm, sterilised jars and seal. Or use a processing method you prefer.

Nutrition Facts : Calories 32.2, Sodium 0.9, Carbohydrate 8.3, Sugar 8.3

2 cups kumquats, sliced (some seeds removed)
4 cups water
1 1/2 cups sugar
1 -2 tablespoon brandy (optional)

QUICK AND SIMPLE KUMQUAT MARMALADE

Categories     Condiment/Spread     Citrus

Yield 1 1/2 cups

Number Of Ingredients 4



QUICK AND SIMPLE KUMQUAT MARMALADE image

Steps:

  • 1. Place the kumquats, sugar, and spices if using in a non-reactive saucepan and let macerate for 15 minutes. 2. Add water and bring to a boil over high heat. Reduce heat to medium-low and simmer for 15-20 minutes or until the liquid has reduced and thickened (it will thicken more as it cools). 3. Place in an airtight container and store in a refrigerator. Use within two weeks. *I find the easiest way to chop kumquats is to cut off one of the ends so you can stand the kumquat upright and quarter it. The seeds are then easy to reach and dispose of.

2 cups kumquats, chopped*
1/2 cup sugar
1/2 cup water
Spices such as vanilla bean, cinnamon, star anise, cloves, cardamom (optional)

KUMQUAT JAM-MICROWAVE

Make and share this Kumquat Jam-Microwave recipe from Food.com.

Provided by Diana Adcock

Categories     Citrus

Time 31m

Yield 2 cups, 20 serving(s)

Number Of Ingredients 2



Kumquat Jam-Microwave image

Steps:

  • Wash fruits and slice to 1/8 inch thick-discard the seeds and ends.
  • Chop coarse.
  • In a 2-3 quart microwaveable bowl mix fruit with sugar.
  • Cook, uncovered on high for 6 minutes-you want it to boil.
  • Stir down and cook for 10 minutes more-stopping every 2 minutes to stir down.
  • Remove.
  • Jam will thicken as it cools.
  • This will keep in your fridge for 2 months or freezer for 6.

1 lb kumquat (3 1/2 cups)
1 1/2 cups sugar

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