About this recipe:A sweet home made kumquat marmalade made with fresh kumquats and a couple of oranges. No added pectin is necessary for this seasonal treasure. The amount of marmalade produced can be adjusted easily to the amount of fruit you have on hand - just stick to the ratios mentioned in the directions.
Makes: 2 litres marmalade
24 kumquats, finely chopped
2 oranges, pips removed
1.75kg (4 lb) caster sugar, or as needed
2 lemons, juiced
2L (3 1/4 pints) water, or as needed
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Finely chop the kumquats and oranges and combine. Using a mug, measure them into a large pot. Using a coffee mug, add 3 mugfuls of water per each mugful of fruit. Let stand in a cool place for 12 hours, or overnight.
Bring the fruit mixture to the boil, reduce heat and simmer until the rind is very tender. Remove from heat, and measure cooked fruit. Add one mugful of sugar to the pot for every mugful of the fruit mixture. Mix in the lemon juice, about 4 tablespoons.
Return the fruit to the pan, and bring to the boil once again. Boil, stirring occasionally, until the gel stage is reached (the temperature of the marmalade should be about 105 degrees C when checked with a sugar thermometer.) Remove from heat, and skim foam from the surface.
Transfer the mixture to sterile jars, leaving a bit of headspace, and seal immediately. Process any unsealed jars in a water bath. Refrigerate after seal has been broken.
I wonder if the original may have used a different type of kumquat (i.e. bigger), hence the huge quantity of water? I halved it, and still felt that I had ample - made over 6 lb jars with my 24 titchy kumquats and medium oranges. - 12 Oct 2009
I have tried many recipes of this , but this is by far the best and easiest to do, I added a bit more orange to it , and a couple of tangerines it gives it a nice and aromatic taste ( that's a personal preference ) it's worth trying. Let me know of the result if you do it.
I have chopped all fruits to matches stick size having remove the pips and added a sugar vanilla sachet near the end of the simmering . I have processed the full jars in a hot water bath for 10m for long lasting shelf life,. - 12 Feb 2016