Cumquat Marmalade Recipe


Cumquat Marmalade
• 1 kg Cumquats, washed
• 1 kg white sugar
• 1 litre water

Slice cumquats in half and place them into the pot. Some take the seeds out and wrap them in muslin then add to the pot. I prefer to scoop the seeds out as they rise to the top.
Add the water, and bring to a rapid simmer for about 25 mins to an hour. Once your rind is soft, remove the seeds by skimming them off the surface. Add the sugar and stir to dissolve. Bring to the boil and simmer for 1/2 hour. Put your washed clean glass jars in hot water water now ready for filling. To test if the marmalade has set, place a plate in the freezer for 5 or so minutes, drop a teaspoon of your marmalade on it, stick it back in the freezer and wait one minute. Remove plate from the freezer and drag your finger through the jam. If it wrinkles, it’s ready to jar. If it doesn’t, pop the pot back on the simmer for another 5-10 minutes, and repeat the process. Setting time will depend on how much pectin is in the fruit.
Once your marmalade wrinkles, it’s ready to be put into jars. Take the pot off the heat and let it settle for 5 mins. Skim the scum off the top so that you are left with clear amber liquid. Take your glass jars out of the water and dry around the rim with a clean cloth. Using a clean spoon or jam-making funnel pour into the clean hot jars. Place lids on top and water bath for 10 minutes. This marmalade keeps for about 12 months.

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