Cumquat Marmalade
Cumquat Marmalade
Cumquat marmalade balances natural bitterness & sweetness—perfect on toast or stirred into sauces for fish or lamb.
Servings
2
Prep time
Cook time
Recipe
Ingredients
- 1kg cumquats
- 5 cups water
- 2 tbsp lemon juice
- 3 cups sugar
Method
- Slice the cumquats in quarters lengthwise and knock aside as many pips as you can.
- Put the pips in some muslin cloth and tie up. Place pips and cumquats in a bowl, cover with water and sit overnight.
- Next day, place pips and fruit in a saucepan and boil for 20 mins.
- Turn down heat, add lemon juice and sugar and bring back to a rapid simmer for about 20 mins.
- Test setting by popping a smidge on a pre-frozen plate in freezer for 2 mins. If it gels, it’s ready; if not, simmer another 5–10 mins and retest.
- Discard muslin cloth full of pips and store marmalade in a sterilised jar.
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