Quick & Easy KUMQUAT MARMALADE | No Pectin | British Breakfast Favourite

A delicious marmalade using kumquats. Small olive-sized citrus fruits with edible skins that are sweet and their juice is sour. The kumquats bring a citrus taste with less of the bitterness found in traditional Seville orange marmalades. No pectin needed - this recipe is easy and fuss-free.
Two simple steps:
Prepare the fruit and leave to soften and infuse in a pot for 2-3 hours;
Simmer until fruit is cooked and mixture has thickened.
KUMQUAT MARMALADE RECIPE
Ingredients:
360g / 2 cups kumquats, seeds removed and cut
1 lemon, zest and juice
1 star anise
200g / 1 cup granulated sugar
355ml / 1½ cups water
pinch of cayenne pepper
Directions:
1. Prepare the kumquats by cutting into quarters lengthwise and removing the seeds and white membrane in the center. Cut kumquats into small pieces.
2. Grate away the outer skin of the lemon, leaving the white inner part of the lemon. Then grate the remaining white zest, cut the lemon in half, and squeeze the juice.
3. Place the kumquats into a small pot along with the lemon zest and juice, a pinch of cayenne pepper, a star anise, sugar, and water. Mix everything together. Cover the pan and leave ingredients to stand for 2-3 hours.
4. On medium-low heat, bring the mixture to a gentle simmer while occasionally stirring for the first 10 minutes. Remove the star anise. Reduce the heat to low and continue to simmer for approximately 30 mins, stirring often until the fruit mixture has begun to thicken. Take the pan off the heat and allow it to cool down for 5-10 minutes.
5. Pour or spoon marmalade into a clean, sterilized jar. Cover and once cooled down, store in a refrigerator.
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/ susus.cookbook

[@dwwigley]

If you heat the glass jar in the microwave before you put the marmalade in right up to the top, and then put the lid on, the lid, it will pop down . If you do this, you can keep this jar of marmalade unopened in the fridge for six months without any problems.

[@SususCookbook]

That's a great tip. Thank you for sharing!

[@dwwigley]

@@SususCookbook . I do quite a lot of cooking and when putting something in a jar I found the easiest way to sterilise. It was to put it in the microwave this not only sterilise it, but it also seals the job properly from the heat as it cools down.

[@stellaherapath2676]

A friend gave me some fresh from the tree! I made 10 cups. But I find the water too much. It did nit thicken. What could be the reason?

[@SususCookbook]

Thanks for the question. For this recipe it's really important to use all of the lemon. It is the pith (the white area under the zest) that contains pectin which helps thicken and set the fruit mixture. As the mixture is warm, it will appear quite runny but it will set once it's cooled. Hope this helps:)

[@stellaherapath2676]

@@SususCookbook Thank you!!! I boiled it longer and it did set!

[@stephaneislistening6103]

Regarding the pectin question, it looks like it can be extracted from the seeds kzbin.info/www/bejne/pojcqGejbt-pidU

[@nevergiveup5105]

Is it possible without cayenne pepper and star anise?

[@SususCookbook]

The pepper and star anise complement the citrussy flavor of the kumquats but it is certainly possible to make without these ingredients or to replace with other spices. Hope this helps:)

[@susantranter7163]

Some use cinnamon, or even Cardomon and touch if saffron! Very exotic!

[@predragkardashian3730]

Another recipe in "cups"

[@teresacontreras8843]

I love it 😍

[@sylviachadwick6471]

Really easy to understand thankyou going to give it a go .

[@juanaviles7164]

Thank you, looks delicious 😊

[@Farhanainuk786]

Looks yummy 😋

[@nokm2006]

What’s the science behind using the white bits from the lemon?

[@SususCookbook]

We use the white part of the lemon, also known as the pith or albedo, for its high pectin content which makes the marmalade gel. By doing this we don't need to use commercially prepared pectin. Thanks for watching😊

[@nokm2006]

@@SususCookbook Thanks

[@bettusascaino5532]

Komquats do have a lot of pectin, though.

[@JillianCrafts]

Thank you so much for this recipe! I cant wait to try it :)

[@SususCookbook]

Thanks for watching😊

[@winnieholtermann-jensen58]

Mine turned quite bitter?

[@SususCookbook]

The process of leaving the chopped kumquats in a pan of water with sugar and spices for 2-3 hours and then simmering the mixture should have removed any excess bitterness in the fruit. For the more tart/bitter variety of kumquat, my suggestion is to chop the fruit into smaller pieces. Hope that helps😊

[@winnieholtermann-jensen58]

@@SususCookbook i left it in the refrigerator 24 hours?

[@SususCookbook]

@winnie holtermann-jensen Fruits can turn bitter if left infusing in water too long, so that is one possible reason for the bitterness. Another reason could be that if the pith of the kumquats you used was too bitter and it was not removed then that could be a factor. When I make this recipe, there is a little bitterness in the rind pieces as this is the nature of marmalade but it is tempered with the sweetness from the sugar too. When you make it again, do let me know how that batch turns out:)

[@winnieholtermann-jensen58]

@@SususCookbook i did follow all you showed exactly removed all pits and cut the white away I just wondered if it could be the lemon there was giving the bitterness all the fruit was picked here in Andalusia and fully ripe, i will try again

[@jasminetegan]

Great recipe but you juiced your lemon wrong. If you turn it against the shape of the squeezer you will yield more juice