Glossy Sunny Kumquat Marmalade Recipe
Description
Make a vibrant kumquat marmalade packed with vitamins like C and A. Kumquats are soaked to remove bitterness, then simmered with sugar, cardamom, and cinnamon for a glossy, sunny preserve. Perfect for spreading on toast or enjoying as a sweet snack.
Ingredients
- 1 kg kumquat
- 600 g white sugar
- 1 cup boiling water
- 2-3 pods cardamom
- 1 stick cinnamon
- 1 teaspoon baking soda for soaking and cleaning skin
- half lemon fresh lemon juice
- 1 sheet beef gelatin for better consistency
Instructions
- Soak kumquats in warm water with baking soda for 10 minutes, then massage the skin by hand to clean thoroughly. Rinse, dry, and pat clean with a cloth.
- Make four small holes on each kumquat, ensuring they are not deep to preserve natural flavor and aroma.
- Place kumquats in boiling water for 30 minutes, drain, and soak again in boiling water for another 30 minutes (total 1 hour).
- During soaking, gently stir occasionally with a slotted spoon to avoid mushiness, as this step removes bitterness.
- In a pot, combine sugar and boiling water in a 1:1 ratio, add cardamom and cinnamon stick, and heat until sugar dissolves and syrup simmers.
- Drain kumquats, slice into rings, remove seeds, and gently add to the simmering syrup.
- Cook on medium heat for about 55 minutes, skimming foam to maintain clarity.
- Turn off heat and stir in fresh lemon juice for glossiness and preservation.
- Soak gelatin sheet in cold water for 3 minutes, squeeze out excess water, and dissolve in the warm jam with heat off.
- Let the jam cool at room temperature for a few hours, then transfer to a clean jar and store in the refrigerator.
Notes
- Avoid boiling kumquats multiple times to preserve vitamins and texture.
- A slight bitterness enhances the flavor and resembles citron jam.