As you may recall, last week I made two types of marmalade:
- Kumquat with vanilla bean
I still had the fruit from my other dwarf kumquat tree to use, so I decided to make a kumquat and ginger marmalade. I really like the Orange and Ginger “Fruit Rhapsody” of St. Dalfour that is sold here. And this was a chance to use much more fruit than the commercial variety.
When I previously made the kumquat and vanilla bean marmalade, I threw away the seeds and pulp and only used the peel. After reading some more recipes on-line, I decided to boil the flesh and seeds and use the resulting liquid instead of just adding water to the kumquat skins.
Kumquat pulp and seeds cooking
While the kumquat pulp and seeds were boiling, the ginger was finely cut. Here you can see the ginger ready to add to the kumquat peel. There was probably double the amount of kumquats versus ginger.
Ginger and kumquat peels
After boiling the flesh and seeds for about 15 minutes, they were passed through a colander. The liquid was then added to the skins and ginger. Also, sugar was added for sweetness and the juice from two lemons to help the marmalade to “set”. The kumquat peel itself is sweet and doesn’t need much sugar, but the juice is slightly acidic—more than an orange, but less than than a lemon.
After nearly two hours of gentling boiling, the mixture had reached 105ºC and was ready.
Finished kumquat and ginger marmalade
I baked popovers on Sunday and we tried all three types of marmalade. The favorite was the kumquat and vanilla bean variety. Definitely will make that again next year, but use the pulp and seeds like I did for the kumquat and ginger version. The ginger was a little strong, next time will have to halve the amount. The calamondin marmalade was very acid, not much I can do about that. You could still taste the tangerine flavor long after you had eaten the marmalade.
Photographer’s note: EXIF data intact.