Kumquat marmalade with lemon

Prep Time 2

Cook Time 1 30

Total Time 3 30

Course Condiment, Sauce

Cuisine Chinese, French

Wash the kumquats and the lemon with water and a brush
Cut the green top from the kumquats
Then cut them in quarts
Remove the inner part and at the least the seeds and the harder white interior and discard that
Cut the quarts (mostly the peel is left) over the length in fine slices
Cut the lemon in fine slices and remove the seeds. Cut in small pieces (especially also the peel).
Then weigh the finely sliced kumquats and lemon (we had a little more than 3 lbs, 1.5 kg left)
Add 30% sugar based on the weight of the kumquats (so if the kumquats weigh 1500 g, add 450 g sugar)
Add the same weight of the kumquat+lemon slices as water (around 3 pints or 1.5 liter)
Bring the kumquat slices, the lemon slices, the sugar and the water to a rolling boil and cook it for 1.5-2 h, thereby regularly stirring and especially towards the end mixing well, so that there is no sugar caramelization
When sufficient thickness has been achieved, fill cleaned jars with boiling water and then empty these, just before filling them with the very hot marmalade. Cap the jars and place them upside down to cool. When they have cooled place them in the fridge
The jars can be stored this way for several months in the fridge. Please note the sugar content is not high enough for infinite storage at room temperature, but high enough for prolonged storage in the fridge. We registered 3 lbs, 4.3 oz (1483 g) of marmalade as yield, which means that all the water and some water of the kumquat juices had evaporated.

Method: Boiling

Food allergy & intolerance information: none