Today I am finishing my second 2010 batch of kumquat marmalade.  I am lucky to have a friend with a tree, but last year when I tried to make the jam for the first time I couldn’t find a recipe I really liked, so I’ve synthesized a few, done some testing, and here’s my own.  I guess it’s technically more of a jam since I use the whole fruit instead of just juice and peel, but whatever.  I think it’s damn tasty.

kumquat marmalade

5 cups sliced (or processed) fruit
4 cups water (filtered or spring)
3 cups honey (TJs 24 oz squeeze bottle works great)

Slice fruit as thinly as possible without cutting your finger off (I’m not kidding—these things can get pretty slippery and I lost a chunk once), reserving the seeds.  Any big pieces you can put in a food processor and pulse.  I know this is not as elegant, but it’s better than a missing digit.

Gather the seeds up in a piece of cheesecloth, tie with kitchen string, and put with the fruit and water in a big, non-reactive pot.  Cover and let sit for 24 hours (approximately).

Bring the fruit, water, and seeds to a boil (uncovered) over moderate heat, then reduce to simmer and cook 45 minutes.  Measure to see how much it’s reduced— you are aiming for 4 cups.  If it’s over, cook it a bit longer (I had to cook it about an hour last time).

Add the honey, then turn heat up to medium and bring to a boil.  Put a few small plates in the freezer for testing.  Boil, stirring, and begin testing at around 10 minutes by dropping a small teaspoonful onto a chilled plate.  Return plate to fridge for a minute, then turn plate— if it runs/ drips, it’s not ready.  If it mostly stays put and wrinkles a little when pushed with a finger or spoon, it’s ready.  This stage could take anywhere from 10 - 30 minutes or more, so stir and check frequently and use your best textural judgment— it won’t set too much more than this when it’s processed and/or cooled, so think about the consistency of it on your toast.

When done, remove from heat, remove seed bag, and ladle jam into sterilized jars.  You can either process the jars or freeze them.  I am not an expert, so I won’t give processing instructions here but there are plenty of resources for that.  If you are unsure, just freeze them anyway— that’s the safest bet and what I always do.

enjoy!

(cutting board: target/ pot: le creuset/ prep dish and lemon towel: crate & barrel/ whale towel: enormous champion, brooklyn/ canning jar: weck)