Kumquat orange marmalade

If marmalade is not your most favourite type of preserved fruit try this one as
the added orange balances well with the bitterness of the kumquats.

Servings: 4 people

Author:

Prep Time
1 hour

Cook Time
30 minutes

Total Time
1 hour, 30 minutes

Breakfast Baking

International

orange jam marmalade kumquat

🧂 Ingredients

1 Cut the kumquats lengthwise. Remove and keep the seeds aside. Bind the seeds
into a cheesecloth.
2 Peel the lemon and orange, remove the white inner part from the peel and slice
into julienne (the zest). Cut all segments out of the membranes.
3 Weigh the kumquat, orange and lemon segments together and add 50% to 60 % of the
weight in caster sugar.
4 Place all fruits, sugar, water and the seed bag into a cooking pot.
5 Bring the mixture to the boil, leave it uncovered and let it cook for 20-30
minutes or until the zest slices are soft.
6 Stir occasionally and use a skimmer to remove impurities from the surface.
7 Check if the marmalade is cooked properly. Transfer the hot kumquat marmalade
into a sterilized glass jar. Close firmly and place the jar upside down to cool.