If you’re like me, and 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.
The secret here is using a type of
citrus that doesn’t really have any of those pithy parts, which is why kumquats
are the only citrus I know of that you eat whole, skin and all. If you are
going to enjoy au naturel, make sure you roll them first, to release all that
sweet, fragrant oil.
However, if you’re going to cut them up
as seem herein, then rolling each one is not necessary, as the oils will be
release as we quarter, seed, and slice. This is a good thing, as we need all
the time-savings we can get, since what we are going to do, is painstakingly
remove the center white membrane.
I believe this will make your marmalade
even less bitter, but mostly it’s for appearance. For me, those little white
bits spoil the perfect, clear-orange jelly that’s produced. But if you think
I’m crazy, and you want to save a half-hour, you can probably skip that step,
as long as you get all the seeds. I really hope you give this a try soon.
Ingredients for about 2 cups:
2 generous cups sliced kumquats
(measure after they have been quartered, seeded, and sliced into small pieces)
zest and juice of 1 lemon
small pinch cayenne
1 cup white sugar
1 cup cold water
1 star anise (I remove after 10 minutes of simmering)
– Note: You can just go by appearance,
but I took the temperature right before it was done, and it was bout 215 F., so
I imagine when I was finished it was around 220 F. You can also put a spoonful
on a plate in the fridge, and test that way.