Prep Time::45 mins
Cook Time::45 mins
Additional Time:: 2 hrs
Total Time:: 3 hrs 30 mins
Servings::32
Yield::2 cups
Ingredients
2 cups prepared kumquats
1 cup white sugar
1 cup cold water
Zest and juice of 1 lemon
1 star anise (I removed it after 10 minutes of simmering)
small pinch of cayenne
Directions
Quarter kumquats lengthwise; cut off the white center membrane and remove seeds.
Dotdash Meredith Food Studios
Slice quarters into small pieces.
Dotdash Meredith Food Studios
Place kumquats into a pot. Add sugar, water, lemon zest (white part only), lemon juice, star anise, and a pinch of cayenne; mix together. Cover and let sit at room temperature for 2 or 3 hours to allow fruit to macerate. Or you can refrigerate overnight.
Dotdash Meredith Food Studios
Place the 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.
Dotdash Meredith Food Studios
Spoon warm marmalade into sterilized jars. Cover and let cool to room temperature. Refrigerate until thoroughly chilled.
Dotdash Meredith Food Studios Chef’s Notes
You can go by appearance, but I took the temperature right before it was done, and it was about 215 degrees F (100 degrees C), so I imagine when I was finished, it was around 220 degrees F (105 degrees C). You can also put a spoonful on a plate in the fridge and test that way.
Measure kumquats after you've removed the seeds and membrane and sliced them.