Cumquat Marmalade
Inroduction
About this Recipe
By: Sheridan Rogers
A splash of malt whisky or brandy added after you spoon the marmalade into the jars will add an extra dimension of flavour and help to seal the marmalade.
Try using the marmalade in marinades for pork or duck dishes to add extra flavour.
Ingredients
- cumquats
- water
- sugar
To prepare the fruit: wash and scrub the cumquats (preferably the oval ‘Nagami’ variety which have a tart pungent flavour).
Halve or quarter them, depending on their size. Remove the seeds and put them in a cup covered with water. Place the cumquats in a large bowl and just cover with water. Cover with plastic wrap and leave them to sit overnight.
Next day, measure the cumquat/water mixture into a large pot or preserving pan. For every cup (250ml), allow 185g (3/4 cup) caster sugar. Strain the seeds, adding the liquid to the cumquats. Tie seeds up in a muslin bag and add it to the cumquats (best if tied to the sides of the pan). Bring cumquats and water to the boil, turn down heat and simmer for 30 minutes, skimming off any scum that forms on top with a mesh ladle.
While cumquats simmer, heat the sugar in a moderate oven for about 15 minutes. Pour warm sugar into cumquat mixture and stir well with a wooden spoon. Bring back to boiling point, and simmer, uncovered, for about 40 minutes or until it reaches setting point. A simmer pad is useful to prevent burning or sticking. From time to time, skim off any scum that forms on top. Turn off the heat and ladle into warm sterile jars Cover with a tight screw-top lid.
Tip: To test for setting point, place a saucer in the freezer for five minutes. Remove and drop a small amount of the marmalade, onto the saucer, let cool for about 30 seconds. If it wrinkles when you run a finger through it, it is ready.
Hi.
I am a 76 Y.O. male, who happens to LOVE Cumquat marmalade, and whenever I can source some cumquats, I get busy. (unfortunately, my wife doesn’t share my enthusiasm for the tart little blighters, so I’m on my own.)
I see a lot of recipes where they tell you to remove the pips and place them in a muslin bag into the ‘brew’, as the pectin in the pips helps set the marmalade.
This is a lot of unnecessarywork removing all the pips!
Far easier to leave the pips until after the marmalade has cooked, then skim them off with a slotted spoon. Too easy.
I also see where some people advocate slicing the cumquats finely, which means by the time it’s cooked, there’s nothing left. Much better to just slice the fruit in half. (Either way.) I even read of one recipe where the person actually peeled each cumquat! What a terrible waste of time, and peel!
Trust me – this is quite unnecessary. Happy breakfasts!
Hi Don,
I’m about to make a batch of cumquat marmalade with cumquats from our farm at “Bend of the River” in Tally Valley, S.E. Queensland.
I’ll try your suggestion of skimming the pips from the top of the cooked marmalade (and not tying them in a muslin bag) and see how I go. Thanks for the suggestion 🙂
I agree that slicing the cumquats finely – or peeling them – is totally unnecessary.
cheers,
Sheridan
Went for 50 minutes. Still very liquid. So many seeds. I think I will buy at shop.
Hi Tony,
I’m sorry you gave up, it really is a fabulous marmalade. And it’s meant to be runny because it sets as it cools.
Did you remove the seeds as you were cutting up the cumquats and put them in a muslin bag?
Sheridan
Excellent recipe and my go to from here on so thank you because I’ve tried a few and they haven’t quite hit the sweet spot for me until now. Excuse the pun because I think the ratio of fruit soaked in water to sugar is perfect! I would definitely soak pips in a muslin bag next time. I followed Don Perkins’ suggestion and regretted it because not all my pips floated to the surface and it took me a good 20 minutes to half an hour scooping them out before I gave up and left the remaining smaller ones in there. I did feel a bit anxious about the foam on the top but as suggested I needn’t have been, it totally disappeared once I’d finished filling my jars. Thanks again, Sheridan, am already looking forward to making next year’s batch of cumquat marmalade!
Thanks so much for your feedback Nuala, I’m so pleased it worked for you 🙂
It really is a fabulous marmalade recipe.
Sheridan
Thanks Sheridan. THis is my favourite marmalade of all, just above Seville orange. Though I agree with Don. Life is too shortt to be seeding (or pipping) cumquats. Once the sugar is added, they rise to the top. And if a few are left in the jars, who cares.
Hi Catherine,
I’m so pleased to hear that 🙂 And such a good idea to let those pesky seeds rise to the top then scoop them off.
Sheridan
The cumquat is a bit of a mystery to me. The ones I bought had very little or no flesh. Do I need to wait till later in the season or is that as good as it gets for a cumquat?
Hi Jonnie,
Nagami cumquats are the best for marmalade but they can sometimes be quite dry. I have plenty on my tree in Sydney now.
I’m sorry you had a poor quality batch – perhaps they were over-ripe? Or not watered and fertilised regularly?
Sheridan
I got 2 kg from the local op shop for free, and soaked last night and made it successfully this morning.
I washed and halved them first, followed your instructions and scooped pips off before bottling.
Marvellous result with a nip of brandy on the top before lids went on.
I read somewhere to cut kumquats into quarters, squeeze them and the seeds pop out. Tried it… squeezed the seeds into a bowl then strained them over the bowl of kumquats for the juice. Then just continued on with recipe. Did find by cutting them around the middle first then top to bottom… the seeds came out alot easier.
I have a question – at what point do you remove the muslin bag of seeds. Should it be after the first boil before the sugar is added or do you leave them in right until the jam has thickened? TIA
Hi Jannette,
I’m pleased you had success squeezing out the seeds. Hope it worked out well.
Sheridan
Hi Jenny,
I leave the muslin bag of seeds in until it has thickened. The seeds contain the pectin which thickens the jam
Sheridan
Hi Jillian,
I’m very pleased to hear your Cumquat Marmalade was a success.
It’s one of my absolute favourites.
Sheridan 🙂
I have just read your recipe and am impressed with the quantity of water you use.
I have just made a batch and that recipe calls for 1 litre of water per 1Kg of fruit plus 1Kg of sugar.
I had to cook it again this- morning because it didn’t set. Still seems watery.
Hi Kath,
I’m sorry to hear that.
The prepared cumquats only need to be BARELY covered with water in the bowl.
You also might need to boil it harder to facilitate evaporation and to help it set.
Hope that helps.
Sheridan