Kumquat Marmalade 金吉果酱

When I saw Alan Goh of TravellingFoodies shared his Kumquat Marmalade recipe 2 months back on his blog and Facebook, I told myself I must try it out one day. So here is my post as I wanted to use up the leftover kumquats from Chinese New Year to make this yummy tangy marmalade. I made this last week and I like this recipe because it is not a tedious process. You only need to spend a little more time on the first day cleaning, deseeding and slicing the kumquats. Thereafter, you only need to cook the jam for about 10-20 minutes each time in 3 days. You can definitely use this kumquat marmalade as a spread on toast or biscuits, cooking or even serve as tea. Hmmm .... how about making the jam as in ingredients for bakes? Stay tuned!

Kumquat Marmalade

      Ingredients:
      750g fresh kumquat
      250-300g granulated sugar
      65g fresh squeezed lemon juice (1.5 lemon)
      160g fresh squeezed orange juice (3 oranges)
      put all the seeds from the kumquat, lemons and oranges  into a cheesecloth bag and secure well. (I used disposable tea bag)
      water

 Day 1 第一天

Day 2 第二天

 Day 3 第三天

I didn't cook the kumquats to mushy stage. You can do so by cooking the jam a little longer.
我比较喜欢偏向有咬经的口感，所以金吉没煮到很烂。喜欢吃果酱泥的话，可以闷煮久一点。 

Done! 完成！ 

      Method:

• Day 1
• Soak the kumquats in warm water for 15-20 minutes. Rinse the kumquats thoroughly with clean water.
• Halve the kumquats and remove the seeds with a bamboo stick. Slice kumquats into thin rings.
• Add the sliced kumquat, sugar, juice from lemons and oranges into a large ceramic pot. Add enough water to make sure all the kumquat slices are just submerged in the liquids. Place the bag of seeds into the pot as well.
• Bring the mixture to a boil before lowering the flame to a simmer for 15 minutes, stirring periodically.  Skim off any scum that forms on the surface.
• Turn off the flame and leave the pot to cool down to room temperature before covering.
• 
  
• Day 2
• Bring the mixture to a boil and simmer for 10 minutes, stirring periodically.
• Skim off any scum that forms on the surface. It should be considerably less than Day 1.
• Turn off the flame and leave the pot to cool down before covering. 
• 
  
• Day 3
• Remove the bag of seeds from the pot. Squeeze to extract all the pectin from within into the pot directly.
• Bring the mixture to a boil again and stir carefully but continually to prevent the thickened jam from sticking to the bottom which can burn and char the base of the pot.
• Simmer for 10 minutes with stirring and perform 'cold plate test' to check consistency if necessary. Chill a small plate in a freezer for at least 20 mins. Place a dollop of  jam onto the plate and run a clean finger down the middle of the small puddle of jam. When the jam reaches the run consistency, the two separated pools should remain parted.
• Pour the hot jam into sterilized jars and seal properly by inverting the lidded jars onto a heatproof surface to cool. Then place them in the refrigerator. 

    Please refer here for more detail of the recipe by Alan Goh

~~~~~~~~~~~~~~~~~~~

金吉果酱

     材料：

     750克 金吉

     200-300克 砂糖

     65克 柠檬汁 （1粒半柠檬）

     160克 鲜橙汁 （3粒香橙）

     金吉，柠檬和香橙籽收集在棉布袋里，绑紧。（我用茶包袋）

     水

     做法：

• 第一天
• 金吉浸泡在温水中15-20分钟。然后冲洗干净。
• 将金吉切半，用竹签取出里面的籽，切薄片。
• 然后把金吉片，糖，柠檬汁，橙汁和，倒入瓷锅内，加水刚盖过金吉片便可。还有把那包籽子也放在内。
• 煮滚金吉料类，转入小火闷煮约15分钟，要不时的搅拌。捞去浮沫。
• 熄火，待凉后才盖上锅盖。
• 
  
• 第二天
• 煮滚果酱，小火煮约10分钟。要不时的搅拌。捞去浮沫。
• 熄火，待凉后才盖上锅盖。
• 这时煮好的酱会比第一天来的少。
• 
  
• 第三天
• 把那包籽尽量挤出多余的果胶到果酱内。
• 再把果酱煮滚，须不停的搅拌以免锅底烧焦黏底。然后转入小火闷煮10分钟。
• 则试凝固点 - 预先把一个小碟子放进结冰室最少20分钟。取出倒上少许刚煮好的热果酱，能画出痕迹就表示果酱以煮好了。
• 将果酱装入消毒过的果酱瓶。盖上盖；要盖紧。倒扣放凉后便可收进冰箱冷藏。

       更详细的过程请参阅Alan Goh食谱