Today, I prepared fresh and chewy kumquat confit and marmalade. Kumquat, also called kinkang, is in season from March to April, but you can see it everywhere these days . There seems to be a lot of people who do not like it because of the small flesh and the characteristic peel taste, so I made it with marmalade and confit. The finished marmalade and confit are refreshing and full of the scent of kumquat. During heating, the astringent taste is reduced and the chewy texture is revived. It is also very good for French toast, pancakes, various sandwiches, and scones. This recipe is not too sweet, but adjust the amount of sugar, lemon juice, and orange juice according to your taste and make it to your taste! Next time, I’ll come back with a tart recipe using marmalade and confit !
▶Marmalade :0.5L Bottle*1, Compote :0.5L Bottle*2
▶Ingredients
(Kumquat Marmalade)
Kumquat 500g
Sugar 180g
Orange Juice 150g
Lemon Juice 30g
1 Vanilla Bean
(Kumquat Compote)
Kumquat 500g
Water 190g
Sugar 140g
Orange Juice 50g
Lemon Juice 30g
1 Vanilla Bean
▶Recipe
(Kumquat Marmalade)
* Prepare kumquats cleaned in baking soda and water in a pot.
1. Put the pot on the fire and heat it until the edges boil lightly.
2. Turn off the heat, put the kumquats in warm water to submerge, and leave it for 5-10 minutes.
(If you do not like the astringent taste of the peel, you may repeat this process 2 more times)
3. Prepare by washing thoroughly under running water.
4. Remove the top of the kumquat with a knife or a pointed skewer.
5. Cut the trimmed kumquat in half and remove the seeds visible on the cross section.
6. Cut into appropriate size. (The finer the cut, the shorter the sleep time.)
7. Add all ingredients except lemon juice to the pot.
8. Put on medium-low heat and start heating.
9. Stir occasionally to dissolve the sugar, and simmer for about 20 minutes until the skin is transparent and shiny.
(The time varies depending on the temperature and the amount of boiling at one time, so you need to watch the state of the kumquat before cooking)
10. If the moisture content decreases and the kumquats become transparent and shiny, remove the beans and grind as desired with a blender.
(If you want to extract more of the fragrance, please put it in a storage container after completion)
11. Add lemon juice and mix well, then put on low heat to adjust the concentration. (1-2 minutes)
12. Pour it into a glass bottle that has been sterilized with boiling water.
(In the case of a glass bottle that closes with a lid, seal it up immediately when it is hot and turn it over to create a vacuum package, so you can keep it for a long time.)
(Kumquat confit)
* Prepare kumquats cleaned in baking soda and water in a pot.
1. Put the pot on the fire and heat it until the edges boil lightly.
2. Turn off the heat, put the kumquats in warm water to submerge, and leave it for 5-10 minutes.
(If you do not like the astringent taste of the peel, you may repeat this process 2 more times)
3. Prepare by washing thoroughly under running water.
4. Remove the top of the kumquat with a knife or a pointed skewer.
5. Cut the trimmed kumquat in half and remove the seeds visible on the cross section.
6. Add all ingredients except lemon juice to the pot.
7. Put it on medium-low heat and start heating.
8. Stir occasionally to dissolve the sugar.
9. When sugar is completely dissolved, add lemon juice and mix, and boil for about 30 minutes until the outer skin is transparent and shiny.
10. When the color of the flesh has become transparent and clear as the moisture dries up, transfer it to a bottle that has been treated with boiling water.
11. Put the vanilla bean peel and syrup together.
(In the case of a glass bottle that closes with a lid, seal it up immediately when it is hot and turn it over to create a vacuum package, so you can keep it for a long time.