I love the sweet and tart little nuggets that are kumquats. My neighbor's tree had thousands on it and she gave me some and asked if I wanted more. At first I said no thank you, but eventually realized the error in my ways. Fast forward a few days, while I was looking through an old French cookbook of my father's a la 1976, I came across a recipe for kumquat marmalade. In that moment, I knew what I had to do.. Get. More. Kumquats! And so, I did. The recipe has a number of steps and takes a lot longer than most preserves I have made, but it allowed me to work in bursts, which honestly is better for me. Also, the set marmalade is not as thick as other jams or jellies, but that is how I prefer my marmalade, so it was perfect for us. The first jar we opened was done in a matter of days, because we had guests. They loved it, so I am hoping that you will too! INGREDIENTS2 lbs kumquats 1 lemon 6 C water 4 C sugar DIRECTIONSHere are the basic steps per The Gourmet Cookbook, Volume I (1976)
* Add seeds and ends to a cheesecloth sachet to help with pectin development (see image above)
** Being as how canning has progressed since 1976, I took some additional precautions and actually steam canned my jars of marmalade to make sure that they are well sealed and free of contaminants. Just 10 minutes, but it made me feel more comfortable with the outcome and the prospect of giving these jars to friends and family. However, I am not a canning expert and cannot speak to the safety of my method based on today's standards.
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AuthorI'm Michelle, and I've got a full plate! As a full-time dietetics student, step-mom, wife, study coach, and tutor in my late 30's, some days I'm barely scraping by. But, no matter what is on my plate, it's always gluten free! Categories
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