For a smoother marmalade, you can use an immersion blender to slightly break down the kumquat pieces after the maceration step. Sterilize your jars and lids by boiling them in water for 10 minutes before filling. This will help ensure a longer shelf life for your marmalade. The cayenne pepper adds a subtle warmth and complexity to the marmalade. Adjust the amount to your preference, or omit it altogether for a more traditional flavor. If you don't have star anise, you can substitute it with a small cinnamon stick or a few cardamom pods for a different, but equally delicious, spice note.
Chef John's Kumquat Marmalade
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PREP TIME45 mins
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COOK TIME45 mins
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TOTAL TIME3 hrs 30 mins
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SERVING32 People
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VIEWS188
Transform the vibrant, tangy-sweet flavor of kumquats into a dazzling marmalade that's free from the bitterness often associated with citrus preserves. This recipe balances the unique kumquat taste with a hint of spice and zest, perfect for elevating your morning toast or adding a gourmet touch to your cheese board.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate9 g
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Fiber1 g
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Protein0 g
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Sodium2 mg
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Sugar8 g
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Fat0 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Quarter kumquats lengthwise. Carefully cut away the white center membrane and remove all seeds. (5-10 minutes)
02 Step
Recipe View Thinly slice the quartered kumquats into small, even pieces. (5 minutes)
03 Step
Recipe View In a heavy-bottomed pot, combine the sliced kumquats with sugar, water, lemon zest, lemon juice, star anise, and cayenne pepper. Stir well to combine. (2 minutes)
04 Step
Recipe View Cover the pot and let the mixture macerate at room temperature for 2-3 hours, or refrigerate overnight. This step allows the flavors to meld and the fruit to soften. (2-3 hours / Overnight)
05 Step
Recipe View Place the pot over medium-high heat and bring the mixture to a gentle simmer, stirring occasionally to prevent sticking. Reduce the heat to medium-low and continue to cook, stirring more frequently, for approximately 10 minutes. (10 minutes)
06 Step
Recipe View Continue cooking, stirring constantly, until the marmalade thickens and reaches a setting point. To test, scrape a spatula across the bottom of the pot; the bottom should be briefly visible before the marmalade slowly flows back together. This process may take 30-40 minutes. The mixture should reach a temperature of 215-220°F (100-105°C). (30-40 minutes)
07 Step
Recipe View Remove the pot from the heat and discard the star anise. Allow the marmalade to cool slightly for 5-10 minutes before transferring it to sterilized jars. (5-10 minutes)
08 Step
Recipe View Carefully spoon the warm marmalade into sterilized jars, leaving about 1/4 inch of headspace. Seal the jars and let them cool completely at room temperature before refrigerating. (30 minutes cooling)
09 Step
Recipe View Refrigerate the marmalade until thoroughly chilled before serving. This allows the marmalade to fully set. (2 hours chilling)
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Mertie Schiller
May 19, 2025Followed the recipe exactly and it turned out perfect.
Delilah Beier
Jan 3, 2025This marmalade is amazing! The hint of cayenne is genius.
Skyla Walter
Dec 15, 2024I'm not a huge marmalade fan, but this one is different. It's not too bitter and has a great balance of flavors.
Gordon Oberbrunner
Nov 11, 2024My family loves this recipe! We've made it several times, the taste is amazing.
Oral Rowe
Oct 31, 2024The star anise adds a lovely depth of flavor.
Efren Hessel
Jun 9, 2024I was hesitant to try this recipe, but I'm so glad I did. It's the best marmalade I've ever had!