Kumquat Marmalade
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Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 mL) : about | - |
| cal | 49 |
| pro | 0 |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 13 g |
| fibre | 0 |
| chol | 0 mg |
| sodium | 1 mg |
| % RDI: | - |
| vit C | 5 |
Kumquats look like tiny oval oranges, and have edible golden orange rind and tart dry flesh. They are often used in marmalades with juice from other citrus fruit.
Ingredients
- 2 lb kumquats
- 1 cup orange juice
- 3/4 cup lemon juice
- 5-1/2 cups granulated sugar
Preparation
Scrub kumquats; cut lengthwise in half. Place 15-inch (38 cm) square of double-thickness fine cheesecloth in sieve set over Dutch oven. Scoop insides of kumquats into cheesecloth. Bring up sides and tie with string; squeeze any juice from bag into Dutch oven. Add bag to pan.
Cut kumquat peels crosswise into paper-thin strips; add to pan. Add orange and lemon juice.
Add 3 cups (750 mL) water; bring to simmer over medium heat. Simmer, stirring often and pressing bag to release pectin, until peel turns to mush when pressed between fingers, about 45 minutes.
Remove bag and let cool; squeeze juice into pan. Mixture should measure 5-1/2 cups (1.375 L); if not, add water or boil until reduced.
In clean Dutch oven, bring sugar with kumquat mixture to full rolling boil, stirring. Boil vigorously, stirring constantly, until free of foam, thickened and at gel stage, 8 to 10 minutes.
Using funnel, fill hot 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight.
Boil in boiling water canner for 10 minutes.
Cut kumquat peels crosswise into paper-thin strips; add to pan. Add orange and lemon juice.
Add 3 cups (750 mL) water; bring to simmer over medium heat. Simmer, stirring often and pressing bag to release pectin, until peel turns to mush when pressed between fingers, about 45 minutes.
Remove bag and let cool; squeeze juice into pan. Mixture should measure 5-1/2 cups (1.375 L); if not, add water or boil until reduced.
In clean Dutch oven, bring sugar with kumquat mixture to full rolling boil, stirring. Boil vigorously, stirring constantly, until free of foam, thickened and at gel stage, 8 to 10 minutes.
Using funnel, fill hot 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight.
Boil in boiling water canner for 10 minutes.
Source : Canadian Living Magazine: February 2009
- Keywords : Condiments/sauces; Breakfast; Boil; Canning/Pickling/Preserving; Kumquats; Orange juice; Lemons;
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