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Dessert

Kumquat Marmalade

Prep:

45 m

Cook:

13 h 15 m

Ready in:

14 h 0 m

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Kumquat Marmalade

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Servings: 32

Kumquat

2 cups, prepared

1 lemon

zest and juice

White sugar

1 cup

Cold water

1 cup

Cayenne

1 pinch

Star anise

1 piece

Cut kumquats into quarters lengthwise. Remove white center membrane and seeds. Cut quarters into smaller pieces.
Mix all ingredients in a pot. Cover the pot and leave at room temperature for 2 to 3 hours. Or refrigerate overnight.
Put the pot over medium-high heat and bring to a simmer, stirring from time to time. Reduce the heat to medium and continue cooking, stirring occasionally, until the mixture is thick enough, 30 to 40 minutes. You should be able to see the bottom of the pan while scraping. When the temperature of the mixture reaches 215° F to 220° F/ 120° C to 125° C, remove from heat and let it cool for 5 to 10 minutes.
Transfer warm marmalade into sterilized jars. Cover the jars and allow to cool to room temperature. Put in the fridge until fully chilled.

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