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Chef John's Kumquat Marmalade Recipe

Recipe by: Chef John

"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."

Directions
Ingredients
Nutrition

Directions

Prep45 m
Cook45 m
Ready In3 h 30 m

1Quarter kumquats lengthwise; cut off white center membrane and remove seeds. Slice quarters into small pieces.
2Place kumquats into a pot. Add lemon zest (white part only), lemon juice, pinch cayenne, star anise, sugar, and water. Mix together. Cover and let sit at room temperature 2 or 3 hours to allow fruit to macerate. Or you can refrigerate overnight.
3Place 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.
4Spoon warm marmalade into sterilized jars. Cover and let cool to room temperature. Refrigerate until thoroughly chilled.

Footnotes

Cook's Note:
Measure the kumquats after you've removed the seeds and membrane and sliced them.
You can just 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.

Ingredients