Kumquat marmalade
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- 4:1 ratio of fruit to sugar by weight
- Lime or lemon juice.
- Water
- Spices to taste -- cinnamon, cloves, etc.
- Booze is optional
Quarter the kumquats lengthwise, remove the seeds, then cut in half again.
Put the fruit in a pot. Pour enough water so that it doesn't quite cover the fruit. If you're using spices, put them in as well. I use a tea bag to make them easy to remove. Bring to boil, then simmer. Boil until tender.
Remove spices. Add sugar. Bring heat up to medium high. Boil until the marmalade changes to a dark, golden hue -- approximately 210-220 degrees. Add booze for the last five minutes.
Three pounds of kumquats (+ juice from 2 limes and 12 oz sugar) resulted in about 6 1/2 half pint jars.
Canning Notes
Bring a pot to boil. Boil jars and rings for 10 minutes. Turn off the heat and throw in the lids. Boil tongs and ladle also just in case.
When ready, take out the jars, lids, and rings, and place them on a towel to drain and dry. Fill the jars to just under the thread. Wipe the threads and rim with a moist paper towel. Put on the lids and screw on the rings.
Bring a pot to boil. Put a rack or towel on the bottom. Place the filled jars back in the water so that they're not touching the bottom or each other. Boil for 10 minutes. Let cool at room temperature.
In theory, these should keep for six months at room temperature. Not sure whether the reduced sugar will have an effect on shelf life.
Notes
Most recipes seem to ask for a 1:2 ratio (by weight) of fruit to sugar. When I made a test batch on February 21, 2010, I used a 2:1 ratio of fruit to sugar, and it was fine. Jessica even thought it was a bit sweet. Jessica tried making it at a 6:1 ratio, and she said it was to sour. On March 28, 2010, I used a 4:1 ratio of fruit to sugar along with some lime juice, and it tasted just right. I don't know whether it will have an effect on preservation, though.
When you add the sugar, you're supposed to bring it to 222 degrees F, approximately 15-20 minutes. When you place a teaspoon onto a chilled plate and let sit for 30 seconds, it should become a soft gel that moves slightly. I stopped at about 210 degrees, because I was afraid it was going to burn, and the texture was fine.
I tried anise, cinnamon, and cloves. It tasted okay, but it smells like a Chinese restaurant. Cinnamon and cloves work best. You need a lot for the flavor to come through. I've thought about experimenting with ginger, but Jessica tried it, and she didn't like it.
On April 9, 2010, I added bourbon to the mix. Don't skimp; it requires a lot, and the flavor will burn through, so add it to the end.
