Kumquat Preserves Recipes

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.

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.

Steps:

• Combine all ingredients and boil for 30 minutes.
• Turn off the heat and leave in the pot for 24 hours.
• After 24 hours, boil for one hour, pour in pint jars and seal.

Steps:

• With a sterilized sewing needle, make about 6 punctures in the skin of each kumquat; place in glass bowl; cover with 2 quarts water and 2 tsps salt; cover bowl and set aside for 12-24 hours; drain.
• Rinse with fresh water, drain, and add all the remaining ingredients; bring to a boil in a heavy saucepan over medium heat; cook for about 40 minutes, or until mixture begins to be clear & quite thick; remove from heat; cover and let stand for 2 days; again bring to a boil; boil for 3 minutes; remove the kumquats from the syrup and place into hot, sterilized, glass jars; continue to boil the syrup for another 6-7 minutes and immediately pour into jars, leaving 1/2" head space; seal.
• Cool and refrigerate or process jars in a hot water bath for 10 minutes.

Steps:

• Wash and dry kumquats; slice thinly and remove seeds.
• Add lemon and water; let stand overnight.
• Heat to boiling point and cook until peel is tender and clear.
• Let stand again for 24 hours; add sugar and cook very slowly until mixture thickens sufficiently, stirring occasionally to prevent scorching.
• Pour into sterilized jars, seal and process in boiling water bath for ten minutes.

Steps:

• Slice the kumquats in half and remove the seeds and the tough white center membrane.
• Try to leave as much flesh as possible lining the peel.
• In a large heavy- bottomed pot, mix the kumquats, juice of ½ lemon, water and sugar. Bring to a boil, then reduce heat and simmer for about 15 minutes.
• The liquid should be syrupy. Cover and leave to steep overnight.
• The next day, bring the mixture back to a boil. Add the vanilla extract.
• Lower heat, and simmer for about an hour, stirring periodically and removing any foam with a spoon.
• Check the temperature regularly with a candy thermometer - when the mixture reaches 220 F, it's ready.
• The marmalade will seem runny, but will thicken up quite a lot when it cools.
• To test whether it's ready, chill a plate in the freezer for a few minutes.
• Place a few drops of the marmalade on the chilled plate. If the marmalade thickens to a jam-like consistency, it's ready.
• Now you need to jar the jam.
• While the marmalade is simmering, bring another large pot of water to the boil.
• Boil the jars and their lids for about 10 minutes. Remove with a pair of tongs (also sterilized), and place on a clean kitchen towel.
• When the marmalade is ready, pour into the jars, leaving a little air at the top of the jar.
• Put the lids on and tighten. Place the closed jars upright into the pot of hot water, ensuring that water covers the lids.
• Boil for 10 minutes. Remove (carefully! They will be hot) and let cool.
• The seal at the top of the jars should be vacuumed down (they should not pop when you press on them).
• If the jars sealed correctly, the marmalade should keep without refrigeration for a year.