Preserving is a becoming increasingly popular (judging by blogs and cookbooks available), after many years of everyone being caught up in the fast and convenient food culture. I don't do much preserving, except jams and marmalades.
I love making marmalades especially since it is by far more popular in my home than jam. A bottle of strawberry jam will last long into the next strawberry season - not so with a marmalade.
I have perfected the art of lemon marmalade, which I make throughout the year. This week I thought I would try making something I have grown up knowing and seeing often, but never actually eaten or cooked with - Kumquats.
Kumquats are widely available at the moment and on impulse I took a bag before sanity could prevail and I am so glad that I did. This preserve / marmalade is sweet with a lovely tang of ginger and of course kumquat.
Kumquat and Ginger Marmalade
1kg Kumquats (washed and then cut 1cm trough the length - not all the way)
Thumb size knob of Ginger, peeled and finely shredded)
1kg of Sugar
Juice of 1 Large Lemon
Water
Place the kumquats and ginger in a large saucepan, and cover generously with water.
Boil for between 1½ hours.
The longer you boil the fruit the less time you'll need to boil with the sugar to reach setting point.
Once the fruit is soft add the sugar.
Stir the sugar until it has dissolved and then allow to boil without stirring, removing any scum.
Once it has reached setting point (4º - 5ºC above water boiling point), add the lemon juice.
Remove from the heat.
Allow to cool slightly and then pour into sterilized jars and seal tightly.
Serve on hot buttered toast!
Rosemary Gough
4 comments:
I must say I have a deep admiration for people who make their own jams, especially after my apple butter experiment of the other day.
This kumquat marmalade looks very special indeed - love the hint of ginger.
there are so many recipes on your blog I want to try - thank you for being so inspiring :)
Oh that looks fantastic! It's funny how ginger can just MAKE a preserve - I did a plum jam last year and added ginger - it was a heavenly combo!
Every time I see kumquat in the supermarket I have grand ideas of making marmalade which never come to fruition. Well done on, this looks so delicious.
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