Cumquat Marmalade
Marked for Revision Time: 4 hr Yields: ml Cost: $0.00 per ml Difficulty: 7/10
Brought together from Christina’s Cucina, Lemons & Anchovies, The Sydney Morning Herald, ‘Chef John’, Stephanie Alexander’s The Cooks Companion, my mum, my dad and an old lady at the vinnies I was shopping in with a friend while the fruit macerated. Writing this I haven’t tasted the result yet but it smelled lovely on my hands and while boiling, and it looks very firmly set. To test if jam jells: Place a saucer in the freezer and retrieve it when you want to test, place a bit of jam on it, put it back in the freezer for 2 minutes and check whether it has developed a skin. If not, give it another 10 mins and test again.
Ingredients
- Cumquats (whole) 400 grams
- Water to cover
- White sugar 2.67 cups
Steps
- Slice cumquats in half, pick out any obvious seeds (will sort the rest out soon).
- Slice lengthwise, about 3mm wide.
- Get out one large bowl and one small one and deseed the sliced cumquats, taking a handful at a time, putting the fruit into the large bowl and the seeds into the other.
- Wrap the seeds in a bunch in a teatowel and, tie shut with a rubberband.
- Submerge seeds in bowl of fruit. Add water until it has just covered the tops of the fruit. Cover bowl with a damp teatowel.
- Stand for 2.5 hours.
- Discard seeds. Transfer to a large pot, measuring the total volume as you transfer.
- Bring to a boil on medium-high heat. Once bubbles appear (~10 min), reduce to low and simmer for 5 minutes.
- Temporarily remove from heat and add an equal volume of sugar to what you measured (~2.67 cups).
- Bring to boil again on medium-high heat and continue boiling until the jam jells (~30 min). See note.
- Wash jars and place in warm oven for 20 minutes.
- Cool marmalade for 10 minutes, leave jars in the oven if needed.
- Spoon the mixture into hot jars and seal while hot. Let cool.
