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Cumquat Marmalade

I friend has a prolific cumquat tree and yesterday gifted me a bag of the fruit, it’s a cool, windy day here in Sydney and so it’s an ideal day to enjoy a citrus scent wafting through my home, as the conserve bubbles away on the stovetop.

I’m looking forward to having some homemade marmalade on my sourdough toast tomorrow!

Cumquat Marmalade

Ingredients
1kg cumquats
1.25 litres water
1/4 cup lemon juice
1.25kg sugar, warmed

Method
1. Brush the cumquats under warm, running water to clean. Remove and discard the stems. Halve each lengthways, removing and retaining the pips, and slice finely. Place the pips onto a square of muslin and tie securely with string. Put the fruit and pips in a large non-metallic bowl. Add 1.25 litres boiling water, cover with plastic wrap and set aside for a couple of hours, or better still leave overnight.

2. Put two small plates in the freezer. Place the cumquats & liquid, lemon juice and muslin bag of seeds in a large saucepan. Bring slowly to the boil, then reduce the heat and simmer for 30 minutes, or until the fruit/rind are tender.

3. Add the warmed sugar. Stir over low heat, without boiling, for 5 minutes, or until all the sugar has dissolved. Return the mixture to the boil and boil rapidly, without stirring for 20 minutes. Skim any scum from the surface during cooking with a slotted spoon. Test to see you the marmalade is setting by adding some of the hot liquid to a spoon, its ideal if it falls from a tilted wooden spoon in thick sheets without dripping. Or, start testing for setting point by placing a small amount of the fruit on the chilled plate and place in the freezer for 30 seconds. A skin will form on the surface and the marmalade will wrinkle when pushed with your finger when setting point is reached, if not, continue to cook for longer. Once set correctly, discard the muslin bag and remove any scum from the surface of the fruit.

5. Spoon immediately into clean, warm jars.

Turn upside down for 2 minutes, then invert and leave to cool.

Label and date. Store in a cool, dark place for 6-12 months.After opening, store in the refrigerator.

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About BlandResistance

A crusader for the cause of all those who feel they are enslaved by a mundane and boring diet...food should be a celebration of flavours!

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