Simple Way to Orange Marmalade Dessert Ideas

Chef John's Kumquat Marmalade

Freezing tends to reduce the pectin levels so it's a good idea to add the juice of one large lemon (lemon is also naturally very high in pectin) to each 500g/1lb 2oz of fruit if making marmalade from frozen oranges.

Recipe Summary Chef John's Kumquat Marmalade

If marmalade is not your favorite type of fruit preserve, it's most likely because of those bitter flavors from the white parts of whatever type of citrus was used. That is not an issue with this gorgeous kumquat marmalade.

Ingredients | Orange Marmalade Dessert Ideas

2 cups prepared kumquats

Zest and juice of 1 lemon

small pinch of cayenne

1 star anise (I removed it after 10 minutes of simmering)

1 cup white sugar

1 cup cold water

Directions

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.

Measure the kumquats after you've removed the seeds and membrane and sliced them.

You can just go by appearance, but I took the temperature right before it was done, and it was about 215 degrees F (100 degrees C), so I imagine when I was finished it was around 220 degrees F (105 degrees C). You can also put a spoonful on a plate in the fridge, and test that way.

Info | Orange Marmalade Dessert Ideas

prep: 45 mins cook: 45 mins additional: 2 hrs total: 3 hrs 30 mins Servings: 32 Yield: 2 cups

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