Intriguing Kumquat Marmalade with a hint of Ginger Recipe
Every day has a new beginning and I simply love learning new recipes from different regions and cultures from across the world. I learnt cooking from the scratch, umpteen dishes and desserts from all YOU awesome cooks. Recently, I experimented making some marmalade with kumquats. I have always been fascinated by Kumquats, the lovely plant with its lush green leaves and bright tiny Kumquat fruit. Last weekend I was lucky to have found much awaited wintery/spring fruit-fresh kumquats at the local Trader Joe's. After capturing plenty of shots of these beauties, I threw a couple of these in my bowl of salad.It was a blend of sweet and tangy. Then I thought of making Kumquat salsa to enjoy it with crackers but eventually made a marmalade so that it lasts longer :)
Little Gems are Gorgeous !!!!My wish to make these stay at my house still persists, so with utmost care I took out the seeds, washed and dried and sowed a few in my little Pots. Now keeping my fingers crossed and really wish that seeds germinate real fast ....!!!!!!!
- Kumquats: 1 Cup (finely chopped & de-seeded)
- Orange: 1 (peeled, de-seeded)
- Sugar: 1 Cup
- Lemon Juice: 1/2 tsp
- Ginger: a dash (squeezed to juice 1/2 tsp)
Wash and thinly slice the kumquats.
Peel one orange, deseed and add to the bowl of kumquats.
3 Step Process - Cut in Half horizontally, de-seed, thinly slice
Add powdered sugar and let it sit for at least 4-5 of hours (preferably overnight).
Now take this mix in a pan & start simmering over low heat for 10-15 mins.
Bring the mix to boil, & keep it boiling for 5 mins
Now, lower the heat again, keep at low heat for 20-25 minutes till you get a jelly kind of consistency (natural pectin in the fruit will start oozing out & gelling at this stage).
Squeeze in lemon juice and add a dash of ginger juice.
Simmer for at least 5 mins more.
Skimm of the foam if any, remove from heat & keep ready to unload into a glass jar.
Now fill the marmalade into your glass jars.
Let the jars cool down to room temperature before putting on the lid.
Seal the jar & refrigerate.
If you can sterilize the jars ahead, with hot air - it will keep longer.
Enjoy a generous spread as the marmalade is rich in antioxidants (Vitamin A,C,E) essential oils and fibre.
We have been loving our kumquat marmalade on our toast every morning since last week.
I like biting into a spoonful every now & then - it's tangy, sweet & Yumm !!!!