Nothing came close to the kumquat tree.
She basked in its essence and life.
She witnessed its solitude time and time again through the foggy window.
Still, constant, remaining alive through it all
when she lacked life of her own.
I intended to share this kumquat marmalade recipe sooner, back when I first made it in the cold and wet month of January from my childhood home in southern Spain. My family has two kumquat trees in our backyard and two other ones in the front garden; a sight I never take for granted.
I know that spring has sprung and citrus is mainly a thing of winter's past. We're all excited to move forward to a more blooming spring season. My heart though remains stuck in the past thinking of this delicious kumquat marmalade. Hopefully you'll give it a try soon or at least save it for colder winter days ahead.
Makes about 3 cups. Refrigerate for 2-3 weeks
This recipe is offered in grams. Therefore, you will need a scale if you choose to follow the recipe.
Please read recipe carefully before starting it to see what tools you'll need for the procedure.
Slicing the kumquats is easily done with the use of a small serrated knife.
- 2 lemons stemmed, halved lengthwise, and seeded
- 500 grams kumquats, stemmed, seeded, and thinly sliced
- 1,270 grams water
- 520 grams sugar
- pinch of salt
1. Place the halved lemons on a cutting board and cut down the middle of each halved lemon length-wise to end up 8 lemon quarters. Cut each quarter into thin slices.
2. Put the lemon slices in a large pot and cover with cold water. Bring the water to a boil and reduce heat so that water comes to medium simmer. Simmer until the lemons are translucent, about 5 minutes. Drain and discard the water.
3. Place the blanched lemons along with the sliced kumquats back in the pot, along with the water. Bring to a boil and remove the pot from the heat, cover, and let it stand for a minimum of 24 hours and up to 48 hours.
4. After the resting time has passed, place a small plate in the freezer. (You can also use candy thermometer and clip it to the side of the pot).
5. Add sugar and salt to the pot and bring mixture to a boil. Reduce the heat to bring mixture to a simmer and cook for about 45-60 minutes or until mixture has reached jelling point, about 220ºF (104ºC) degrees, if using a candy thermometer, or until it has the consistency of jelly after being tested. (To test the marmalade, put a small amount of marmalade on the small chilled plate you placed in the freezer and briefly return it to the freezer. Check it in a minute to see that marmalade is slightly jelled. If marmalade is still runny, continue cooking it until it has reached the desired a more jelled consistency). At this point taste for sugar. If marmalade is too bitter for you, feel free to add more sugar, but be sure that it dissolves completely before considering it done or else you run the risk of crystallizing to occur.
6. Remove from heat and ladle marmalade into clean glass jars.