Chef John’s Kumquat Marmalade Recipe: A Unique Twist on a Classic Preserve

Chef John’s Kumquat Marmalade offers a delightful blend of citrus flavors, with a fresh and tangy profile that sets it apart from traditional marmalades. With the right balance of sweetness and zest, this recipe is perfect for those who want to explore a different variety of fruit preserves. Whether you’re spreading it on toast, serving it with cheese, or using it in creative dishes, this marmalade is sure to impress.

Quick Benefits

Simple Ingredients: Only a handful of ingredients needed, including fresh kumquats, lemon, and a dash of cayenne pepper.
Low-Calorie: At just 35 calories per serving, it’s a great option for those watching their calorie intake.
Rich in Vitamin C: Kumquats are a great source of Vitamin C, supporting your immune system.

Essential Ingredients

Kumquats (2 cups prepared): The star of the recipe, these tiny, sweet-tart citrus fruits bring a refreshing flavor to the marmalade.
White Sugar (1 cup): Adds the necessary sweetness to balance the tanginess of the kumquats.
Cold Water (1 cup): Helps create the base syrup for the marmalade.
Lemon (zest and juice of 1): The zest adds a fragrant citrus note, while the juice enhances the flavor balance.
Star Anise (1): A subtle, aromatic spice that adds depth to the marmalade; remove it after simmering.
Cayenne (small pinch): A touch of heat to complement the citrusy tartness of the kumquats.

Preparation Steps

Prepare the Kumquats: Quarter the kumquats lengthwise, remove the white center membrane, and discard the seeds. Slice the quarters into small pieces.
Combine Ingredients: In a pot, combine the prepared kumquats, sugar, cold water, lemon zest, lemon juice, star anise, and a pinch of cayenne. Stir to combine.
Macarate the Fruit: Cover the pot and let the mixture sit at room temperature for 2-3 hours, or refrigerate it overnight to allow the flavors to develop.
Cook the Marmalade: Place the pot over medium-high heat and bring the mixture to a simmer. Reduce heat to medium and cook for 30-40 minutes, stirring occasionally, until the marmalade thickens and reaches a temperature of 215-220°F (100-105°C).
Jar the Marmalade: Remove from heat and let it cool slightly before spooning the marmalade into sterilized jars. Let it cool to room temperature, then refrigerate until chilled.

Health Benefits

Rich in Antioxidants: Kumquats are high in antioxidants, helping to reduce inflammation and protect against oxidative stress.
Supports Digestive Health: The fiber in kumquats aids digestion, promoting gut health.
Boosts Immunity: The Vitamin C content in kumquats helps boost your immune system, making this marmalade a delicious way to support your health.

Serving Suggestions

Spread on Toast: The classic way to enjoy marmalade. Spread it on a warm slice of toast or scone for a delightful breakfast.
Pair with Cheese: Serve it alongside creamy cheeses like brie or goat cheese for an elegant appetizer.
Use in Desserts: Incorporate it into cakes, pastries, or as a topping for yogurt or ice cream.
Glaze for Meats: Use it as a glaze for grilled chicken or pork for a tangy finish.

Creative Variations

Spicy Kumquat Marmalade: Add more cayenne or a few chili flakes for a spicier kick.
Minted Kumquat Marmalade: Infuse the marmalade with fresh mint for a refreshing twist.
Herbed Kumquat Marmalade: Add a few sprigs of rosemary or thyme while simmering for a more herbaceous note.
Sugar-Free Version: Swap the white sugar for a natural sweetener like stevia or monk fruit for a sugar-free alternative.

Storage Tips

Refrigeration: After sealing in sterilized jars, keep your kumquat marmalade in the refrigerator. It should last for up to 1 month.
Freezing: If you want to store it for a longer period, marmalade can be frozen in airtight containers for up to 6 months. Just be sure to leave space in the jar for expansion.

Pro Tips

Test the Consistency: To ensure the marmalade reaches the perfect set, place a spoonful on a chilled plate and run your finger through it. If it wrinkles and doesn’t run back together, it’s done!
Sterilize Jars: Always sterilize your jars before filling them with the marmalade to prevent contamination and extend shelf life.
Use Fresh Kumquats: Fresh kumquats provide the best flavor. Avoid using old or overripe kumquats, as they may alter the taste and texture of the marmalade.

Frequently Asked Questions

Can I use another citrus fruit instead of kumquats? Yes, you can substitute kumquats with other citrus fruits, like oranges or lemons, but the flavor will differ. Kumquats offer a unique sweet-tart balance that’s hard to replicate.

How can I tell if the marmalade has thickened enough? The temperature of the marmalade should reach between 215-220°F (100-105°C), but you can also check the consistency by scraping a spatula across the bottom of the pan. If it briefly shows the bottom before spreading back out, it’s ready.

Can I make kumquat marmalade without sugar? Yes, you can use a sugar substitute or try a reduced sugar version, but keep in mind that sugar is essential for the texture and preservation of marmalade.

How do I store leftover kumquat marmalade? Store your marmalade in an airtight jar in the refrigerator for up to a month. If you’d like to keep it longer, consider freezing it for up to 6 months.

Now that you have all the details, it’s time to start preparing Chef John’s Kumquat Marmalade and enjoy this delightful preserve!