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Kumquat marmalade - Chuck Fisher's LiveJournal [entries|archive|friends|userinfo]
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Kumquat marmalade [ Tuesday, 01 Mar 11 | 19:43 ]
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[My Location |El Masnou (Barcelona) España]
[My Mood |accomplishedaccomplished]

I have a number of dwarf citrus type trees in my terraza, incuding two kumquats. This year they are loaded with fruit. So I decided to make kumquat marmalade today. I picked the fruit from one tree and ended up with 2 kg of kumquats. This is about twice the amount than previous years.

Kumquats ready to cut

I decided to just use the peel and throw the flesh away. I will probably make some more marmalade from the other tree and retain the flesh and boil it and use that for the added liquid. I ended up with a kilo of peel, half of the original weight.

Several recipes suggested using lemons or limes to add acid. I used two limequats from the terraza for that purpose. Also I added a vanilla bean for a flavor accent.

Kumquats plus limequats and vanilla bean
Ready for cooking

I added water and about half of the amount of sugar the recipes listed. It took about an hour to cook to the required temperature (105ºC). It tastes really good and is not too sweet.

Kumquats marmalade. Done!

Photographer’s note: EXIF data intact.


[User Picture]From: bigbeard61
Tuesday, 01 Mar 11 | 20:00 (UTC)
I absolutely LOVE kumquats. Seriously one of my favorite fruits, and we hardly ever get decent ones in Northeast.
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[User Picture]From: ursine1
Wednesday, 02 Mar 11 | 05:52 (UTC)


This variety of kumquat is "margarita", which is larger than the "japonica" I had before. This year their flesh seems sweeter than other years. I also have two kumquat hybrids:

Limequat = lime + kumquat

Calamondin = tangerine + kumquat

Dwarf citrus are sold in hypermarkets this time of year. They are perfect for patios or terraces, as in my case. They are popular in the UK as house/green house plants.

I really enjoy the limequats as they have a lemon-lime flavor and thin skin.


Edited at 2011-03-02 06:00 am (UTC)
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[User Picture]From: mlr
Tuesday, 01 Mar 11 | 21:40 (UTC)
Looks so good! Great pics.
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[User Picture]From: ursine1
Wednesday, 02 Mar 11 | 05:59 (UTC)
Thanks! You can't find kumquat "preserves" in the store so this is kind of special. And making it yourself, you can control the amount of sweetness.

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[User Picture]From: maxauburn
Tuesday, 01 Mar 11 | 21:59 (UTC)
I've never had kumquats... what do they taste like?
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[User Picture]From: ursine1
Wednesday, 02 Mar 11 | 05:57 (UTC)

Taste of kumquats

They taste like a cross between oranges and tangerines. Kumquats are often eaten raw as the rind is sweet and the juicy centre is sour and salty. The raw fruit is usually consumed either whole—to savour the contrast—or only the rind is eaten.

Culinary uses include candying and kumquat preserves, marmalade, and jelly. Kumquats can also be sliced and added to salads. In recent years kumquats have gained popularity as a garnish for cocktail beverages, including the martini. I sometimes make a stir-fry of chicken and kumquats.

The essential oil of kumquat peel contains much of the aroma of the fruit, and is composed principally of limonene, which makes up around 93% of the total.

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[User Picture]From: maxauburn
Wednesday, 02 Mar 11 | 06:10 (UTC)

Re: Taste of kumquats

Thank you, Chuck.
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