More Kumquats!
We have a medium size kumquat
tree in front of our house. Every year,
the tree blooms more and more kumquats than I can managed. I wonder if it's the way I remove them from
the tree that causes them to do so? I've
seen others harvest them; they simply pluck them off the tree and most of them
are without the stems, but my mom taught
me to cut them off with a small portion of the stem on the fruit. This process allow the fruit to last a bit longer if
you don't plan to use them all at once.
Also, by cutting it, you're somewhat enabling it to grow more branches,
hence, more fruits the following year.
But that's just my own theory based on my years of harvesting these
fruits. I've only harvest 1/8th of that tree, yikes!
I've made two batches of Kumquat
Marmalade, personally, I like the second recipe better because you can taste
the kumquat more. The first batch was
bit subtle for my taste buds, but still delicious if you prefer a delicate
palate.
How to slice them?
I usually washed them first, remove all the stems, take each kumquat and
thinly slice them two-three slices. Put
the sliced ones in a bowl, and put the unsliced ones in another bowl. When you finish this entire process, go back
to the kumquats that were half sliced, squeeze the kumquat over a strainer
(place strainer over a bowl, keep the juices) and the seeds will fall out. Try not to squeeze the flesh membrane
out. When you complete squeezing all of
them out, then sliced them thinly altogether.
Put the juice back into the sliced kumquats. I think this is much more efficient than
slicing and removing the seeds through each kumquat. This should take you 35-45 minutes.
Delicate Kumquat Marmalade
Yield: 20 (1.25oz) Jars
Ingredients:
60 Kumquats, thinly sliced
1 1/2 Cup - Water
3 Cups - Granulated Sugar
1 Lemon Juice
Bold Kumquat Marmalade
Yield: 20 (1.25oz) Jars
Ingredients:
75 Kumquats, thinly sliced
1 1/2 Cup - Water
3 3/4 Cups - Granulated Sugar
Procedure:
1. Sterilize your jar based on the packet
instructions, or scrub all jars, wash and rinse. Place all jars and lids in a pot filled with
water, bring water to a boil and let it boil for 15-20 minutes. Removed jars from pot, let it dry.
2. Place sliced kumquats and water into a
non-reactive pot. Bring to a simmer, add
3 cups of sugar, lemon juice, and occasionally stir under medium heat for 30
minutes. Place lid over the pot.
3. Bring heat back to high, stir continuously
for 5 minutes and remove from heat.
4. Transfer the marmalade into the jar, close
the lid tight and place the jars into a boiling water bath for additional 3-5
minutes.
5. Remove jars from pot and let cool. Enjoy!
I'm planning to make some Kumquat Preserves too! Stay tuned!
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