Small-Batch Kumquat Marmalade Recipe | Lemons + Anchovies (2024)

FAQs

Why do you soak fruit before making marmalade? ›

Add the shredded peel and muslin bag to the pan along with the water. Leave to soak overnight. This helps to extract the maximum amount of pectin from the fruit pulp, which will give a better set.

Don't overcook your marmalade

Otherwise you risk boiling away the water content, and ending up with a dark, over-thick marmalade that's dry and rubbery.

Bright and sweet-tangy ripe kumquat makes the beautiful liqueur in very easy steps.

The white pith of Seville oranges and Grapefruits clears once cooked so there is no need to remove it. If pith is discarded, the balance of the recipe will be compromised, affecting the set as pith is an invaluable source of pectin.

4: Boiling Point

We think the best way to do it is to bring the mixture to a really high rolling boil once the sugar has dissolved. Set the heat as high as possible and keep stirring regularly. You should end up with a nice bright, clear marmalade that has a lovely thick consistency.

Lemons contain a very high amount of pectin, which naturally sets and thickens the marmalade. If your marmalade is too thick for your liking after it cools, then it's likely that too much water evaporated as it simmered, and you can just add a bit more water for a more spoonable consistency.

The main secret in producing a sweet (instead of bitter) marmalade is to reduce the amount of white pith, seeds, and membranes.

Spices like cinnamon pair well with the tart and sweet flavor of kumquats. Other delicious dairy items to try with kumquats include ricotta cheese and goat cheese. For an easy kumquat dessert recipe, add the fruit to a slice of angel food cake with vanilla ice cream.

Well, you look like one! Loquats, also known as a Japanese apricot or plum, are in the Rosaceae family, the same as apples, pears, peaches and nectarines. Kumquats, however, are a citrus fruit — think of them as the smaller, tarter version of an orange.

What is a cross between a lime and a kumquat called? ›

Limequats are hybrids between the lime (Citrus aurantifolia) and kumquat species (Fortunella spp.), developed by Walter Swingle at a U.S. Department of Agriculture research station in Florida around 1909.

Many marmalade recipes will have you remove the peel, boil it once, twice, or three times, and then separate the tasty and colorful zest from the bitter white pith. However, you can also remove the pith at the start. Use a sharp peeler or paring knife to carefully cut off the zest from each piece of fruit.

Soaking can reduce anti-nutrients such as phytic acid, tannins, and enzyme inhibitors present in nuts and dry fruits. This enhances the bioavailability of nutrients, which leads to better absorption. Soaking nuts and dry fruits provides hydration and may help counterbalance the dryness associated with Vata dosha.

Submerge the fruit or vegetables in the baking soda water. Let soak for 12 to 15 minutes. The time will help the baking soda do its job. Swish the produce around in the water or push it down several times to ensure all sides of the produce is being cleaned.