Chef John's Kumquat Marmalade

Name: Chef John's Kumquat Marmalade
Prep time: 45 min
Cook time: 45 min
Yield: 32
Ingredients: 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

⏱️ Ready in 1h 30m 🥄 Prep 45 min 🔥 Cook 45 min 👥 32 servings 👁️ 26 views

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.

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🔗 Recipe adapted from AllRecipes

#Lunch

📊 At a Glance

Prep 45 min

Cook 45 min

Serves 32

Difficulty Medium

🛒 Ingredients

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

Nutrition Facts

Servings per recipe 32

Serving size 1 serving

Amount per serving

Calories 35

% Daily Value*

Total Fat 0.1g 0%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 2mg 0%

Total Carbohydrate 8.9g 3%

Dietary Fiber 1.1g 4%

Total Sugars 7.6g

Protein 0.3g 1%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.

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.