Kumquat Marmalade Recipe - How to Make the Ultimate Marmalade
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Date: 2019-07-25
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Comments and reviews: 9
Qiller Daemon
One of the simple joys of living in Florida is that it's just the perfect place to grow kumquats. And there are several varieties to grow, my favorite is the variegated quat, with white, green, yellow, and orange stripes. Instead of growing Valencia oranges or Indian River grapefruit to show your Florida resident colors, kumquats grow on much smaller and hardier compact bushes. So you can grow more of them And the honey from kumquat flowers is the signature citrus honey, none better. Thanks for your recipe, Chef John, when my quats are ready here soon, quat marm will be made.
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One of the simple joys of living in Florida is that it's just the perfect place to grow kumquats. And there are several varieties to grow, my favorite is the variegated quat, with white, green, yellow, and orange stripes. Instead of growing Valencia oranges or Indian River grapefruit to show your Florida resident colors, kumquats grow on much smaller and hardier compact bushes. So you can grow more of them And the honey from kumquat flowers is the signature citrus honey, none better. Thanks for your recipe, Chef John, when my quats are ready here soon, quat marm will be made.
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Amalgamaite
THIS is not what I know to be a kumquatA kumquat is a deep golden orange fruit, about the same size as that one, and I never see them for sale in American grocery stores, but I think I saw them for sale in an Oriental market one time. Usually, you have to just pick them off a tree. They grow freely in California. They're all over the place. Often just rotting on the tree. They are very delicious when ripe, but is not this fruit you're showing us. Hmmm, I'm wondering now what the fruit is called that I'm thinking of. We always called it a KUMQUAT.
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THIS is not what I know to be a kumquatA kumquat is a deep golden orange fruit, about the same size as that one, and I never see them for sale in American grocery stores, but I think I saw them for sale in an Oriental market one time. Usually, you have to just pick them off a tree. They grow freely in California. They're all over the place. Often just rotting on the tree. They are very delicious when ripe, but is not this fruit you're showing us. Hmmm, I'm wondering now what the fruit is called that I'm thinking of. We always called it a KUMQUAT.
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David Ovsiankin
Dear chef John. I admire your incredibly bold and adventurous attitude with food. I love your willingness to experiment and trust your instinct, and I believe it's part of the reason your food always comes out extraordinary. There's a lot of morons down here typically in the comments who will whine typically for a really bad reason, but all I can say is keep it up, because your content is certainly worth it.
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Dear chef John. I admire your incredibly bold and adventurous attitude with food. I love your willingness to experiment and trust your instinct, and I believe it's part of the reason your food always comes out extraordinary. There's a lot of morons down here typically in the comments who will whine typically for a really bad reason, but all I can say is keep it up, because your content is certainly worth it.
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Nada Mustafa
Hey Chef, I was wondering if you could do a series where you use different substitutes for sugar? My dad has diabetes and he can't eat anything containing sugar, yet he has such a sweet tooth. He always wants us to make him desserts, but since apple pie is the easiest thing to make without sugar it's the only thing he gets. We have mastered the art of pies, but maybe you can show us other recipes? :)
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Hey Chef, I was wondering if you could do a series where you use different substitutes for sugar? My dad has diabetes and he can't eat anything containing sugar, yet he has such a sweet tooth. He always wants us to make him desserts, but since apple pie is the easiest thing to make without sugar it's the only thing he gets. We have mastered the art of pies, but maybe you can show us other recipes? :)
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mary w
We have a kumkuat tree and can eat handfuls daily (addictive) but I only eat the skin. It is incredibly sweet this way. Some years sweeter than others - think it has to do with rain and cooler temps. Just a wonderful fruit and so much fun to tease kids with a dare to eat the peeled fruit. We make kumkuat jam, bread, topping for ice cream, etc. Thanks for this easy recipe.
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We have a kumkuat tree and can eat handfuls daily (addictive) but I only eat the skin. It is incredibly sweet this way. Some years sweeter than others - think it has to do with rain and cooler temps. Just a wonderful fruit and so much fun to tease kids with a dare to eat the peeled fruit. We make kumkuat jam, bread, topping for ice cream, etc. Thanks for this easy recipe.
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Joshua Ewing
Have you ever done a video showing how to make pepper jelly? I am growing a variety of hot peppers right now (the hot lemon peppers are my top choice for hot peppers, as well as a few blackberry vines. I was thinking a blackberry pepper jelly would probably go really good on a pork roast or on roast duck.
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Have you ever done a video showing how to make pepper jelly? I am growing a variety of hot peppers right now (the hot lemon peppers are my top choice for hot peppers, as well as a few blackberry vines. I was thinking a blackberry pepper jelly would probably go really good on a pork roast or on roast duck.
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Frederico Penteado
Chef John, the word marmalade gives you a clue of it's origin. The word is imported to English from the Portuguese word marmelada which in turn comes from Marmelo, Portuguese for quince. In Portuguese marmelada means quince preserve and there are recipes for it since 14th century Portugal.
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Chef John, the word marmalade gives you a clue of it's origin. The word is imported to English from the Portuguese word marmelada which in turn comes from Marmelo, Portuguese for quince. In Portuguese marmelada means quince preserve and there are recipes for it since 14th century Portugal.
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Eugene
Did Chef John just say I read in the comments people saying this is sooo much sugar. That [comment] is so dumb. I mean every time you make a jam or marmalade you need a lot of sugar. That's the deal. See 3: 02. But at least he called you dumb in a nice, easy-going and melodious voice.
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Did Chef John just say I read in the comments people saying this is sooo much sugar. That [comment] is so dumb. I mean every time you make a jam or marmalade you need a lot of sugar. That's the deal. See 3: 02. But at least he called you dumb in a nice, easy-going and melodious voice.
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Tucker Mathis
So I followed this same recipe but instead of using kumquats, I used tamarind and made Tamarind marmalade I had to make my own tamarind paste/concentrate and then add my ingredients for the marmalade. It was a labor of love, but it was worth the hard work thanks Chef
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So I followed this same recipe but instead of using kumquats, I used tamarind and made Tamarind marmalade I had to make my own tamarind paste/concentrate and then add my ingredients for the marmalade. It was a labor of love, but it was worth the hard work thanks Chef
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