Citrus Marmalade
This recipe can be made with thinly sliced kumquats, lemons- preferably Meyer lemons, oranges or tangerines. The recipe makes a only two cups. I've successfully doubled for 4 cups and used a larger saucepan. Have not tested more than double. Jam formulas usually need some adjustment when increased.
Servings: 2 cups
Equipment
- 4 cup measuring cup or bowl
- 4 quart saucepan
- 2 or 4 4 or 8oz jars or containers with lids
Ingredients
- 1 cup (about 160g/5.5oz ) thinly sliced and seeded kumquats or other citrus
- 2 cups (480g) water
- 1 to 1-1/2 cups (200-250g) granulated sugar
- 2-4 tbsp lemon juice optional
Instructions
- Combine the fruit and 2 cups water in a 4 cup measuring cup or bowl. For lemon or orange marmalade you can replace 1/4 cup of the water with juice for a more citrusy flavor. Let stand several hours or overnight.
- Put the fruit and soaking water in a 4 or 6 quart-size saucepan. (A wider diameter saucepan will allow the marmalade to cook down faster.) Add sugar, using more or less sugar depending on the tartness of the fruit and your preference for sweet. Adding lemon juice at this point also balances the sweet/tart flavor. I liked the kumquat marmalade with about 1-1/4 cups sugar; Meyer lemons 1-1/2 to 1-3/4 cups sugar, and the additional lemon juice depends on the fruit.
- Bring to a boil. Simmer over medium-high heat, stirring frequently until reduced by almost half, and the liquid is slightly syrupy. Watch carefully because it can quickly boil over. Observe the bubbles. When the bubbles become smaller and closer together on the surface the mixture will be syrupy. If you have an instant read or candy thermometer, cook to 220F. The marmalade will thicken more and should become jam-like as it cools. See additional tips below.
- Pour into jars and cover. I like to turn the jars upside-down for 10 minutes then invert which helps form a seal. Even if using canning jars that seal, I recommend storing in the refrigerator for best shelf life, or for only a couple weeks unrefrigerated. Makes about 2 cups.
Notes
Tips:
Check the depth of the marmalade with your spoon when you start simmering so you can see when it is reduced by half. Test a drizzle of the liquid on a dish to see if it thickens as it cools. If the marmalade is too thin after it's jarred, you can briefly reboil to thicken further. I do not heat-seal the marmalade since the recipe makes a small quantity. It keeps refrigerated 3-4 weeks. Freeze for longer storage but be sure the container has room for expansion.
Check the depth of the marmalade with your spoon when you start simmering so you can see when it is reduced by half. Test a drizzle of the liquid on a dish to see if it thickens as it cools. If the marmalade is too thin after it's jarred, you can briefly reboil to thicken further. I do not heat-seal the marmalade since the recipe makes a small quantity. It keeps refrigerated 3-4 weeks. Freeze for longer storage but be sure the container has room for expansion.