Cumquat Marmalade

Cumquat Marmalade

Delightful Delicacy: Crafting Cumquat Marmalade

In the realm of homemade preserves, cumquat marmalade stands out as a delightful gem, balancing tangy citrus notes with a hint of sweetness. If you’ve ever wondered how to capture the bright, zesty flavours of cumquats in a jar, you’re in for a treat. Join me as we explore the simple yet satisfying process of making cumquat marmalade from scratch.

*Authors Note: Cumquat is the Australian English spelling of this fruit. You may know it as Kumquat. Just to confuse things, my vintage recipe is spelt Comquat (see scan of original vintage recipe at the end).

Exploring Cumquats: A Brief Introduction

Cumquats are small, oval-shaped citrus fruits that resemble miniature oranges. Unlike traditional citrus fruits, the peel of a cumquat is sweet and edible, while the flesh inside offers a tart and tangy flavour. This unique combination makes cumquats perfect for creating preserves that are both refreshing and full of character.

Ingredients You’ll Need:

Before diving into the recipe, let’s gather our ingredients. Here’s what you’ll typically need to make a batch of homemade cumquat marmalade:

• Fresh cumquats (2 cups when sliced)
• Granulated sugar (1 cup)
• Water (1 cup)
• Zest and juice of 1 Lemon (for added acidity and brightness)

Step-by-Step Recipe:

Now, let’s walk through the process of making cumquat marmalade:

1. Prepare the Cumquats: Wash the cumquats thoroughly under running water. Slice them thinly, removing any seeds as you go. Place the sliced cumquats in a bowl and cover them with water. Allow them to soak overnight. This soaking step helps to soften the fruit and reduce bitterness.
2. Cooking the Jam: Place the sliced cumquats in a heavy-bottomed saucepan with the soaking water and bring to a boil over medium-high heat. Reduce the heat and let it simmer until the cumquats are tender, stirring occasionally. This process allows the flavors to meld and intensify.
3. Adding Sugar: Once the cumquats are tender, add sugar and lemon juice to the pot. Stir well to dissolve the sugar completely. The lemon juice not only enhances the tartness but also helps the marmalade achieve the right consistency.
4. Simmering to Perfection: Continue to cook the marmalade over medium heat, stirring frequently. As it simmers, the mixture will thicken and the flavors will concentrate. Be sure to skim off any foam that rises to the surface for a smoother finish.
5. Testing for Doneness: To determine if your marmalade is ready, perform the wrinkle test. Place a small amount of marmalade on a chilled plate. If it wrinkles and holds its shape when pushed with a finger, it’s done. Alternatively, you can use a candy thermometer and cook the marmalade until it reaches about 220°F (105°C).
6. Canning or Storage: Once your cumquat marmalade reaches the desired consistency (after 30 – 40 minutes), remove it from heat. Pour the hot marmalade into sterilized jars, leaving a bit of headspace at the top. Seal the jars tightly and process them in a water bath canner if you plan to store them long-term. Otherwise, store the marmalade in the refrigerator for immediate use.

Enjoying Your Cumquat Marmalade:

The beauty of homemade cumquat marmalade lies in its versatility. Spread it on toast for a bright and tangy breakfast, swirl it into yoghurt for a refreshing snack, or use it as a flavourful topping for desserts like cheesecake. You can even pair it with cheese for a sophisticated appetiser.

Final Thoughts:

Making cumquat marmalade is not just about preserving a seasonal fruit—it’s about capturing the essence of citrusy goodness in a jar. Whether you’re a seasoned jam maker or a curious novice, this recipe promises to delight your taste buds and add a burst of sunshine to your pantry. So, gather your ingredients, roll up your sleeves, and savour the rewarding experience of creating your own batch of homemade cumquat marmalade. Cheers to culinary adventures and the joy of preserving flavours one jar at a time!

This 1946 recipe surprised me with the amount of sugar allocated. One year after the Second World War, when Australia had seen some rationing introduced, this seems like an exorbitant amount. Indeed, on making, it was found to be too sweet for my taste. It also does not have the lemon juice to cut the sweetness as the modern recipe does. It is visually the same as the modern and sets just the same.