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Called ‘the little gems of the citrus family’, packed with natural Vitamin C, kumquat is a fairly cold, hardy citrus. Approximately the size and shape of a large olive, it is bright orange when fully ripe.
The English name ‘kumquat’ derives from the Cantonese 金橘 (Jyutping, gam gwat), literally ‘golden tangerine’. The plant is native to south Asia and the Asia-Pacific region. The earliest historical reference to kumquats appears in literature of China in the 12th century. They have long been cultivated in India, Japan, Taiwan, the Philippines, and Southeast-Asia. They were introduced to Europe in 1846 by Robert Fortune, collector for the London Horticultural Society, and shortly thereafter, into North America. Although there is a variety that can be eaten raw, the fruit is mainly eaten cooked and is mainly used to make marmalade and jellies.
It was my childhood treat in Japan to snack on the rind of the round Meiwa kumquats. Eaten raw,
the peel has a sweet flavor but the sour center was discarded. Here are two recipes of preserving Marumi, Morgani or Nagami kumquats in jam from, whole shape or sliced in marmalade.
Some tips before starting:
♦ Citrus marmalade should be made with organic fruit, because the peel/rind is used to avoid any non-food grade dye, sprays or wax. Be sure to wash well before using.
♦ Kumquats only ripen on the tree, so don’t pick them until bright orange ripe.
♦ Most of the kumquat seeds are in the blossom end of the fruit (calyx side). Make first few slices on the opposite end, seeds can be easily pushed out and then continue slicing.
♦ Kumquats may have excessive bitterness for some palates. Therefore, blanching is recommended, in some cases up to three times for a few minutes each time, in addition to soaking overnight.
♦ Not to use aluminum or reactive pots for cooking.
♦ Once sugar is added to soaked kumquats, the peel will no longer soften. So if kumquat skin is still tough, simmer for a while before adding the sugar.
♦ For citrus preserves, no pectin is necessary to be added. Rind and seeds of citrus already have pectin.
♦ To avoid the rind sinking to the bottom of the jars, let the liquid stand for 5 minutes after removing the saucepan from heat before transferring into the jars. The preserve/marmalade will thicken and less of the rind will sink.
♦ Excellent reading on > home canning.
♦ For cold and hay-fever remedy, blanched twice kumquats are simmered with 100-grams rock-sugar for 10-min and then 50-grams honey added and simmered for 20-min more.
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Kumquat Preserve
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
INGREDIENTS
• 800 g / 1¾ lb ripe kumquat
• 700 g / 3½ cups granulated sugar
• 400 ml / 1 2/3 cups water
• 12 green cardamom pods, crushed for good black seeds (avoid pods with dried, brown seeds)
• 2½ tsp lemon juice
• 2 tsp rosewater
Also needed are:
• 1 bouquet garni pouch to put the kumquat seeds and cardamom seeds in
• sterilized glass jars with tight lids
DIRECTIONS
◊ Thoroughly wash and dry the kumquats. There are two ways to prepare whole kumquat preserve before cooking (see photos):
(1) If the kumquats are round and all same size… using sharp (better, serrated) fruit knife, cut 6 thin, short lines lengthwise around (closer to the calyx side). Then, press both ends and remove all seeds (removing of the seeds may be easier done after blanching, and keeps the kumquats round). Keep the seeds and place them in bouquet garni pouch (seeds hold a lot of the pectin, which helps make the gel). Crush the cardamom pods and also, add in the pouch.
(2) If the kumquats are in all different sizes and especially too ripe… using toothpick, poke 4~6 holes all over. Crush the cardamom pods and add in the pouch.
◊ Put the kumquats in a large, non-stick saucepan. Cover with fresh water and bring to a boil. Reduce the heat and simmer for 3 minutes and drain. Repeat one more time.
◊ Rinse the saucepan, add sugar, lemon juice, rose water, the blanched kumquats, and the pouch with the seeds. Bring to a boil on medium heat. Rotate/swirl the saucepan to combine the content. Lower heat to medium-low and simmer for 35~40 minutes or until gel stage is reached. Remove from heat and let it rest for 5~7 minutes. When cool enough to handle, remove the pouch of seeds and squeeze (using a small fine meshed sieve) the liquid/pectin into the saucepan. Skim off any white foam. Gently scoop and fill the jars upto 12mm/½” to the rim. When filling the jars, if any loose seeds are spotted, remove and discard. Immediately, tightly close the jar lids and refrigerate.
~ Bon Appétit! ~
With seeds or without seeds?
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Kumquat Marmalade
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
INGREDIENTS
• 400 g/ 14 oz kumquats
• 350 g/ 1¾ cups granulated sugar
• 180 ml / ¾ cup water
• 6 green cardamom pods, crushed for good black seeds (avoid pods with dried, brown seeds)
• 1¼ tsp lemon juice
• 1 tsp rosewater
Also needed are:
• 1 bouquet garni pouch to put the kumquat seeds and cardamom seeds in
• sterilized glass jars with tight lids
DIRECTIONS
◊ Thoroughly wash and dry the kumquats. Patiently, slice into thin circles crosswise, pulling out the seeds as being cut. Save the seeds and place them in bouquet garni pouch (Seeds hold a lot of the pectin, which helps makes the gel). Crush the cardamom pods and also, add in the pouch.
◊ Put the kumquat slices in a large, non-stick saucepan. Cover with cold water and bring to a boil. Reduce the heat and simmer for 5 minutes and drain.
◊ Put the blanched kumquats back in the saucepan. Add the pouch with the seed and water. Bring to a boil, remove from heat, cover, and let it cool completely. Place it in refrigerator to soak overnight (this helps soften the peel).
◊ Next day, add sugar, lemon juice, rosewater, and on medium heat, bring to boil. Rotate/swirl the saucepan to combine the content. Lower heat to medium-low heat and simmer for 20 ~ 30 minutes or until gel stage is reached. Remove from heat and let it rest for 5~7 minutes. When cool enough to handle, remove the pouch of seeds and squeeze (using a small fine meshed sieve) the liquid/pectin into the saucepan. By resting, the mixture thickens and this prevents kumquat slices from settling in the bottom of the jars.
◊ Skim off any white foam, gently scoop and fill the jars upto 12mm/½” to the rim. Immediately, tightly close the jar lids and refrigerate.
~ Bon Appétit! ~
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So, what’s cooking in your kitchen?
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Such a beautiful website! I love reading through your many delicious recipes and I would like to especially try this kumquat preserve. I just bought a big bag of key limes. Do you think the same procedure of blanching the sliced limes to take out the bitterness and cooking will apply? My mom grew up in south of Iran in Abadaan and she loves to have her tea with couple of slices of morabayeh limoo shirazi, which I think may be the closest thing to key lime preserve! Thank you for sharing your love of cooking with us.
Hello Jacklin, Thank you for the lovely comment. I have never made key lime preserve. However, I do know that all citruses do need to be blanched (in some cases more times) to get rid of any or most of the bitter taste. Give try to a small quantity and see if it turns into your taste/liking and make your tweaks. 🙂
Oh this looks delicious. I will try it. Thanks for posting Fae and cheers my friend~
Good to see you, my friend! Aren’t these kumquats cute? Do you have fruit trees on your property? 🙂
Such great marmalade/citrus tips within this post Fae. I used to make lots of marmalade when we had an orange tree in our backyard (the house I grew up in, which has sadly long been sold) but it’s been a little while since I made my last batch! I must try to make some preserves like these (I’ve never tried to preserve whole kumquats before but they look beautiful!). Great tip for removing the seeds from whole fruit 😉
Hi Laura, Marmalade/preserves made from home grown, ripe fruits/vegetables are something else. How wonderful your marmalade must have tasted making from the tree you had in your backyard. You’re right, Kumquats are cute. Give it a go if you find nicely ripe ones in the store or your neighbors’ backyard! 😀 )))
When we previously lived in Florida, I had three kumquat trees outside my glass kitchen door…they are a very pretty tree. I love orange marmalade and will have to see if I can find a source for them here.
How wonderful it must have been to see the trees with little orange accents outside your glass kitchen. Being evergreen, in California, the trees fruit all year round, more in the winter, around this time? At stores, there are available only around this time and quite pricey. The best way is to know people who are willing to share from their trees, as my friend provided me with these. 🙂
I bought some blood oranges to make marmalade! I was thinking maybe I could give my family a shock to see a different colored orange marmalade ? Although now I wish I bought kumquats, too. They’re so cute! LOVE marmalade! Thanks for a fabulous recipe, Fae!
I’m sure your blood orange marmalade was beautiful and a hit with your family. I agree, kumquats are so cute. 🙂
A couple of years ago, I attempted to make kumquat marmalade, Fae, and it was very bad. It was very discouraging because I threw away the entire batch. I’ve not attempted it since. I think I will try it again now using your recipe as my guide. Had I read your tips before I started that last batch, I bet my results would have been far different. Thank you for taking the time to write this post. Now, all I need do is find me some kumquats. 🙂
Thank you, John. For some first time recipes, one really needs to know all the tips before starting. Without it, what could have been a satisfactory outcome turns to a waste. It has happened to me several times, not only do the ingredients go to waste but also the time and efforts put into it. I’m sure you next try would be in perfection. 🙂
Yes, yes, yes! A workmate gives me tons of kumquats from her back yard every year. You’ve given me a new recipe for them. And by the way, green cardamom is my favorite. Thanks Fae.
Gina
Hi Gina, I got my kumquats from my friend too! I’m glad this post will be helpful! 😀 )))
I love the tart taste of Kumquats and your marmalade looks divine. Thanks for all the good tips, they will helpful when I make my blood orange marmalade.
Hi Gerlinde, Yes, This process will apply to all citrus preserves… and aren’t they wonderful! 🙂
Wow, this is such a unique way of making fruit dish. I can smell the citrus. The finish look is so exquisite and elegant!
Thank you, Chris. The smell of citrus mixed with mild rose-water truly is heavenly… and delicious! 🙂
That marmalade looks amazing. What a gorgeous color!
Hi Melisa, Thank you for liking them. 🙂
These recipes sound great! I’ve never made a marmalade, so I will have to put that on my recipe bucket list! 🙂
Not only is it fabulous on a breakfast table, but also I rub citrus marmalade on a leg of lamb for roasting. Multi usage! 🙂
Oh what a beautiful post, you’ve done it again my dear! I wish I had some right now with my yogurt. Come to think of it, I would also love it on my shir berenj 🙂 Thank you for the recipe!
Thank you, Homa! Indeed it will go well with your Shir-berenj! I have to utilize these preserves to create a dessert. Hmmm…
Oh how lovely this preserve must be Fae. Just reading through those ingredients had me salivating, I can only imagine what it was like. Such a wonderful fruit to make your marmalade with too. I can imagine a dollop of it on some freshly baked biscuits. Beautiful!
Oh, Yes! I imagine crisp baguette with butter and dollop of the preserve/marmalade… Heaven! 😀 )))
Gorgeous, Fae! I love that you preserved them with cardamom and rosewater. I like the seeded version of these too. Your tips are really helpful. I don’t have an issue with the sourness, but the blanching is recommended in every recipe I’ve seen. Such beauties!
Thank you, Sweet Amanda. Some varieties have bitter taste in addition to the sour taste. I think blanching is more for the bitterness rather than sourness. Some palates love the bitterness too. 🙁
I have been wanting a marmalade recipe, have saved this, I love kumquats or any citrus for that matter, This looks luscious Fae and as always your instructions are perfection.
Suzanne, This is as simple as marmalade recipe can be. Thank you for liking my recipes. 🙂
Thank you for this recipe and the great tips. I love to make fruit preserves!
Also, you make beautiful fruit preserves, such as your Quince Preserve! 🙂
This marmalade looks divine Fae. Gorgeous color. It reminds me my childhood, (my grandmother and my mother used to make this when we were living in Algiers). Thanks for sharing! 🙂
I know the feeling, Linda. My mother was quite a cook, and used to make everything homemade… every kind of preserves. 🙂
I love these small little gems – for garnish, to candy for cakes and oh yest preserves! Sounds delicious!
Yes, Judi, I am thinking of making kumquat cream pie… pureed inside and sliced sliced ones for garnish. 🙂
I’ve never made marmalade with anything other than oranges – I will use your tip to avoid sinking peel in the jar! This looks lovely.
Hi Andrea, You can make marmalade with all the citrus fruits. Avoiding peels from sinking does work! 🙂