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Chef John's Kumquat Marmalade

This kumquat marmalade is a unique and delicious recipe. 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.
Print Recipe
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 3 hours 30 minutes
Course Breakfast
Cuisine American
Servings 32 people
Calories 1123.4 kcal

Equipment

  • 1 Heavy-bottomed Pot Ensures even heat distribution and prevents scorching
  • 1 Chef's knife For precise slicing and preparing kumquats
  • 1 Cutting Board A stable surface for fruit preparation
  • 1 Heatproof Spatula For stirring and checking the marmalade's consistency
  • 1 Candy/Jelly Thermometer Crucial for accurately reaching the setting point (215-220°F)

Ingredients
  

Main

  • 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

Instructions
 

  • 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 (100 to 105 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

Notes

For optimal clarity and reduced bitterness, ensure thorough removal of all white pith and seeds from the kumquats. The maceration step is crucial; it allows the fruit to release its natural pectin and juices, which contributes significantly to the marmalade's final set and flavor. When cooking, achieving the correct setting point (215-220°F or the spatula test) is paramount; a candy thermometer offers precision, or use the 'cold plate test.' The star anise adds a lovely warmth, but consider a hint of grated fresh ginger or a split vanilla bean for an alternative aromatic profile. Proper sterilization of jars is vital for safe preservation. The cayenne offers a subtle kick; adjust or omit to personal preference.