Kumquat Marmalade

By Bruno Albouze · 120 min

Ingredients

Instructions

1. Wash the fruit well under warm water and drain. Remove the stems, quarter the kumquats and take out the seeds.
2. Zest and juice the oranges and lemons. Put the kumquats in a large, heavy-bottomed pot with the vanilla seeds and pods, the zests and the juices, and stir.
3. Cover the fruit with the sugar, cover the pot and refrigerate for 24 hours.
4. Bring the fruit mixture to a boil, then cook over medium heat, stirring now and then, until it reaches 230°F/110°C. This takes about 45 minutes.
5. After about 40 minutes, do a set test: drop a little liquid onto a small bowl set over ice water, wait a few seconds, then push it with your finger. It should gel slightly and wrinkle. If not, keep cooking until it does.
6. While the marmalade cooks, sterilize the jars and lids in a 300°F/150°C oven for 20 minutes. Then lower the oven to 200°F/95°C and keep the jars warm until the marmalade is ready.
7. Take the warm jars out of the oven. Ladle in the hot marmalade to the top, wipe the rims with a damp towel, and close with the lids and rings.
8. Turn the jars upside down and leave them to cool for 12 hours at room temperature.
9. Store in a dark, cool place for months, or keep refrigerated.

Summarized from Bruno Albouze's video. Watch it for the details.

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