Kumquat Seville Orange And Apricot Marmalade Recipes

Steps:

• In a saucepan bring all ingredients to a boil, stirring, and simmer, stirring occasionally, 15 minutes, or until slightly thickened. Let marmalade cool in a heat-proof bowl and chill, covered, until cold, about 2 hours. Marmalade keeps, covered and chilled, 2 weeks.

Steps:

• Coarsely grate and keep the zest.
• Separate the orange segments.
• Combine orange segments (minus membranes), zest, apricots and sugar.
• Bring to a boil over medium heat.
• When mixture begins to boil, start mashing.
• Reduce the heat to maintain a low boil and cook for 15 minutes, stirring constantly--apricots like to burn.
• Hot pack and seal.
• Hot water bath 15 minutes.

Steps:

• Rinse kumquats; cut in half and remove seeds. Place in a food processor; process until coarsely chopped., In a Dutch oven, combine kumquats and water. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute., Remove from heat; skim off foam. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Steps:

• Sliced fruit method
• Scrub the oranges, remove the buttons at the top of the fruit, then cut in half. Squeeze out the juice and keep to one side. Using a sharp knife, slice the peel, pith and all, into thin, medium, or chunky shreds, according to your preference. Put the sliced peel into a bowl with the orange juice and cover with 10 cups of water. Let soak overnight or for up to 24 hours.
• Transfer the whole mixture to a preserving pan, bring to a boil, then simmer slowly, covered, until the peel is tender. This should take approximately 2 hours, by which time the contents of the pan will have reduced by about one-third.
• Stir in the lemon juice and sugar. Bring the marmalade to a boil, stirring until the sugar has dissolved. Boil rapidly until the setting point is reached (see p. 41), 20 to 25 minutes. Remove from the heat. Let cool for 8 to 10 minutes-a little longer if the peel is in very chunky pieces-then stir gently to disperse any scum. Pour into warm, sterilized jars and seal immediately (see pp. 21-22). Use within 2 years.
• Whole fruit method
• Scrub the oranges, remove the buttons at the top, and put the whole oranges into a preserving pan with 10 cups of water. Bring to a boil, then simmer, covered, for 2 to 2 1/2 hours, until the orange skins are tender and can be pierced easily with a fork.
• When cool enough to handle, take the oranges out. Measure and keep the cooking water-you should have about 7 cups. Bring it up to this amount with more water if you have less, or boil to reduce if you have more.
• Cut the oranges in half and remove the seeds with a fork, flicking them into a bowl. Strain any juice from the seeds back into the cooking water, then discard the seeds.
• Meanwhile, cut up the orange peel and flesh into thick, medium, or thin shreds. Put the cut-up fruit into the strained cooking liquid. Add the lemon juice and sugar and bring to a boil, stirring until the sugar has completely dissolved. Bring to a rolling boil and boil rapidly until the setting point is reached (see p. 41), 10 to 15 minutes.
• Let cool for 10 to 12 minutes-a little longer if you've cut the peel into very chunky pieces-then stir gently to disperse any scum. Pour into warm, sterilized jars and seal immediately (see pp. 21-22). Use within 2 years.
• Variations
• You can use both methods for making many other delicious marmalades:
• Lemon marmalade with honey
• Use 2 1/4 pounds of lemons instead of oranges, and omit the extra lemon juice. Replace 1 1/4 cups of the sugar with 3/4 cup of honey, adding it at the same time.
• Three-fruit marmalade
• Use a mixture of grapefruit, lemons, and sweet oranges to make a total of 2 1/4 pounds of fruit.
• Ruby red marmalade
• Both pink grapefruit and blood oranges make wonderful marmalades, though I prefer to use the sliced fruit method for these fruits. Add 3 tablespoons of lemon juice to every pound of fruit.
• Seville and ginger marmalade
• Replace 1 1/4 cups of the sugar with 9 ounces of chopped crystallized ginger, adding it along with the sugar.
• Whiskey marmalade
• Add 1/4 cup of whiskey to the marmalade at the end of cooking.
• P.S.
• Don't limit marmalade to the breakfast table, for its traits and qualities can be well used in other culinary ways. I like to replace candied peel in fruitcakes with a tablespoonful or two of marmalade, and I always add some to my Christmas mincemeat (p. 74). Marmalade makes a marvelous glaze for oven-baked ham, as well as sweet-and-sour chicken or pork dishes. Best of all, 3 or 4 tablespoonfuls will make a glorious golden topping for a good old-fashioned steamed pudding.
• P.P.S.
• For generations, marmalade makers have cooked up the mass of seeds found inside citrus fruits in the belief that they are full of pectin. However, most of the pectin is actually found in the citrus peel, and I rely purely on this for the setting power in my marmalades.

Steps:

• Quarter kumquats lengthwise; cut off white center membrane and remove seeds. Slice quarters into small pieces.
• Place kumquats into a pot. Add lemon zest (white part only), lemon juice, pinch cayenne, star anise, sugar, and water. Mix together. Cover and let sit at room temperature 2 or 3 hours to allow fruit to macerate. Or you can refrigerate overnight.
• Place pot over medium-high heat and bring mixture to a simmer, stirring occasionally. Reduce heat to medium; cook and stir occasionally for 10 minutes. Continuing cooking and stirring often until mixture is thick enough so that if you scrape a spatula across the bottom of the pan, you can briefly see the bottom of the pan before marmalade spreads back out, 30 to 40 minutes. Mixture should reach a temperature of 215 to 220 degrees F (120 to 125 degrees C). Remove from heat and allow to cool slightly, 5 to 10 minutes.
• Spoon warm marmalade into sterilized jars. Cover and let cool to room temperature. Refrigerate until thoroughly chilled.