Cumquat Marmalade is a labour of love but definitely worth the effort.
Author: Erin Brooks
Recipe type: Jam
Serves: 5-6 jars
1 part fruit (ie. 1 kilo)
1 caster sugar (ie. 1 kilo)
1 part water (ie. 1 litre)
1 teaspoon of Pectin/Jam Setta (*optional)
1 large pot
A piece of cheesecloth or clean chux
Jars and lids
**You will be using all of the fruit, so don’t discard the pips.**
First halve the fruit and remove the skin.
Set the skin aside and remove the seeds from the remaining flesh.
Pop the flesh into a large bowl and the pips into a small bowl.
Thinly slice the skin – as thinly as possible, and add to the bowl with the flesh.
Continue until all done – this might take a while!
Once prepared, weigh the skin/flesh and, in another bowl, weigh out the same amount of sugar and water.
Place all the pips in a piece of cheesecloth or clean chux and wrap tightly to create a small bag.
Tie a long piece of string around the top of the bag and put in the pot.
Tie the string to the side of the pan so that it is easy to retrieve later.
Add the skin and water to your jam pot and bring to a rolling simmer.
Simmer for 20 minutes and check to see how tender the skin has become – you want it to pretty much dissolve in your mouth. Depending on how thinly you have sliced your rind it may be done or it may require further cooking (up to an hour).
When skin is soft enough, turn the heat down to medium and remove the pips.
Squeeze out excess liquid from the cheesecloth (careful.. HOT!).
Add the sugar and pectin (if using) to the pan and stir until all dissolved.
Turn heat up to medium-high and bring to a rolling boil.
Pop jars in the oven now to sterilise and put a plate in the freezer for testing.
Stir often to prevent sticking/burning.
It will probably take about 20 minutes for your jam to get up to heat. Start testing once your jam reaches 105 degrees centigrade (if you’re using a thermometer) or when you notice the mixture starting to thicken and change in texture.
To test, grab your plate from the freezer and drop a small amount of jam onto it. Put back in the freezer for a minute and then remove.
Run your finger slowly through the centre of the blob. If the jam crinkles and stays separated as you run your finger through it is ready, if it is still runny then it needs a bit longer.
Cook for a further 5 minutes and test again.
Once set has been reached remove from the heat and bottle in your clean jars.
Allow to cool on the bench.
Store at room temperature – in the fridge once opened.
Recipe by she cooks, she gardens at http://shecooksshegardens.com/2015/01/cumquat-marmalade/