Servings: 1
Kumquat Marmalade 金柑のママレード
This tangy kumquat marmalade is delicious with many different foods like scones, toast, oats, and pancakes!
Instructions
- Wash the kumquats thoroughly and remove any stems or blemishes.
- Boil water in a pot and add the washed kumquats to boil for two minutes.
- Drain the boiling water.
- Cut kumquats in half and seperate the flesh and rind. Remove calyx and all the seeds too.
- Slice and finely chop the rinds and flesh.
- Place all ingredients in a large pot and leave them for 20-30 minutes.
- Place the pot over high heat to bring the mixture to boil. Remove the scum carefully in order to have a clear-colored jam
- Reduce heat to medium-low and simmer, stirring occasionally with a spatula to prevent burning for about 10 minutes. The marmalade is ready when it reaches a temperature of 220°F (105°C) on a candy thermometer, or when a small amount placed on a cold plate wrinkles when pushed with your finger. *1
Notes
*1 I used the later method.
Nutrition
Calories: 792kcal, Carbohydrates: 197g, Protein: 6g, Fat: 3g, Saturated Fat: 0.3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 0.5g, Sodium: 32mg, Potassium: 566mg, Fiber: 20g, Sugar: 178g, Vitamin A: 870IU, Vitamin C: 134mg, Calcium: 188mg, Iron: 3mg