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Delicious on a cheese platter, fresh bread or give as a gift. This versatile marmalade takes awhile but is worth the wait!
Cumquat seeds are naturally high in pectin, so there is no need to add a setting agent. Set it to simmer and do other things while you wait. It is low FODMAP, gluten and lactose free.
Delicious cumquat marmalade on a slice of my crusty white loaf
: 1 hour (plus time to cool and set)
: 1 hour 15 minutes
: 6 - 8 x 175g jars
1 kg cumquats
1 L water
750 g sugar
1 lemon, juiced
You will need
1 x large saucepan
Muslin cloth or thin tea towel
6 - 8 sterilised 175g glass jars
Small plate, placed in the freezer
Slice the cumquats into thin 2-3 mm slices and place in a saucepan.
I used a food processor for consistent slices
Pick out any full or broken seeds, place on the centre of the muslin cloth and tie into a knot.
The seeds are high in pectin and are essential to set the marmalade
Place the cumquats, lemon juice and water in a saucepan. Put the bag of seeds into the pot, bring to a rapid boil and then simmer for 45 - 50 minutes or until the rind is tender.
Remove the muslin bag, squeeze out any excess fluid and dispose the seeds.
The total time to cook will depend on how thick the slices are
Place the jars in an oven at 100 degrees.
Add the sugar, stir to dissolve, bring to a rapid boil and reduce to a simmer for 35 - 40 minutes until thick.
Bring the mixture to a rapid boil
To check if the marmalade is ready, put 1 tsp on a frozen plate, place in the freezer for 1 minute, drag a finger through and if it wrinkles it is ready. If not simmer for 10 minutes and recheck.
Take the hot jars out of the oven, spoon in the marmalade, put the lids on and allow to cool.
Store in a dark cupboard for up to 12 months and place in the fridge once opened.
This is great on my
crusty white loaf
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