We have this huge kumquat tree at the side of our house. It's so big that the branches grew up to the roof and every year those kumquats goes to waste. Fortunately, I got a few of my friends to come over in exchange for these cute little citrus and give this kumquat tree a little trim.
Kumquats are similar to calamondins but smaller and more of an oval shape. They average around $8 per pound and the peels are so thin that you can eat the entire citrus (except for the seeds of course).
There are so many different ways to cook kumquats. I especially use it to make tea for my mother in law or whoever is fighting a nasty cough (which is super easy to make). Just boil a cup of kumquats (cut in half and remove the seeds), add a tbsp of rock sugar, a cup of water and bring to a boil. Add a few spoons of this mixture to a mug and fill with hot water. Then top with a spoonful of honey. If tea wasn't enough, I would make her kumquat candies too. Pretty much the same concept just less water and more sugar then wrap them individually. Ok, I'm getting carried away. Let's go back to the Kumquat Marmalade. lol
First, I like to give these little one inch cuties a good wash. So I soaked them with cold water and a little bit if vinegar for about 10 minutes. The vinegar will help make it squeaky clean! Give it a few more rinse and you're ready to go.
For this recipe, I used 2 pounds of Kumquats which equals to 6 full cups. Once you squeeze all the juices out, slice them into thin pieces and pitted, they end up to be roughly 3 full cups.
You can skip the whole juicing process and go straight to slicing them thin, but when doing that you’ll lose some of the juices on the cutting board. On top of that, you’ll have to remove the seeds one by one which will take forever. By squeezing the juices and seeds out it just cuts time in half. Just make sure you have a strainer to catch all the seeds.
I like to flip the jars upside down and keep in the fridge or best if you do a hot water bath (this method will safely preserve your shelf-stable marmalade). Keep it away from direct heat. It'll be good for at least a year so remember to write a little expiration note on the jars. Keep in refrigerator once opened which will last several months. I hope you enjoy the recipe and don't forget to watch the video tutorial below! Recipe inspired by Chef John from Food Wishes.
Instant Pot Kumquat Marmalade Recipe:
2 lbs Kumquats (or 6 cups) or 3 cups (after sliced, juiced, and pitted)
1 1/2 cup Granulated Sugar
1 Lemon
a pinch of Cayenne Pepper
1 Star Anise
1 cup of water
Instructions:
Cut in halves
Squeeze juices out (using a strainer to catch the seeds)
Zest the lemon and squeeze all the juice.
Add everything in the inner pot except for the sugar.
Set Manual High Pressure for 10 minutes.
Natural Pressure Release
Press Saute mode to bring to a boil
Add sugar and stir frequently for 12 minutes or until temperature reaches 215 to 220* F
Ladle the hot marmalade into the sterilized jars (leaving about 1/2 inch from the rim.
Flip jars upside down to cool then keep in the fridge or do the hot water bath.
That's it. Enjoy!