Kumquat Marmalade
📜 Collection: John B. Collection | ✍️ Attribution: Bernice | 📂 Category: Preserves A classic, bright citrus marmalade featuring sliced kumquats and lemons. This recipe utilizes an overnight soaking method to ensure the fruit is perfectly tender before reaching the jelly stage.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 45 mins | 24 hours | 4 jars |
🔪 Key Equipment
- Large pot
- Glass jars
- Measuring cup
Ingredients
Fruit Base
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 cups | Kumquats | Sliced |
| 2 | Lemons | Cut into small pieces |
| 5 cups | Water | For soaking |
| Equal parts | Sugar | Measured by volume to fruit mixture |
Instructions
Step 1: Maceration
- Combine 2 cups kumquats, 2 lemons, and 5 cups water in a pot and let stand overnight.
Step 2: Cooking
- Cook the fruit mixture for 30 minutes until the fruit is tender.
- Let the mixture stand overnight again.
- Measure the fruit mixture and add an equal amount of sugar.
- Cook the mixture over medium heat until it reaches the jelly stage (when it sheets off a spoon).
- Pour the hot marmalade into glass jars and seal while hot.
💡 Make-Ahead & Storage: This marmalade can be stored in a cool, dark place for up to one year; once opened, keep refrigerated.
Original Recipe Scan
