Kumquat Marmalade Moroccan Style Recipe Video

Today we are making Kumquat marmalade Moroccan style! flavored with Star Anise and Orange Blossom Water! Kumquats have been called "the little gold gems of the citrus family". They are believed to be native to China. It is the only citrus fruit that can be eaten "skin and all." The peel is the sweetest part and can be eaten separately. The pulp contains the seeds and juice, which is sour. When eaten together, you get a sweet and sour taste which is unlike anything else. The seeds, however, should not be eaten.

Summary

Difficulty LevelMediumHealth IndexAverage
Servings4Cuisine
TasteFeel
MethodDish
VegetarianMain Ingredient

Ingredients

 Kumquats271 Gram, cleaned, thinly cut (weighed after cleaning and cutting)
 White sugar271 Gram (same amount as kumquats)
 Orange juice1⁄2 Cup (8 tbs), freshly squeezed
 Star anise/Cinnamon/cardamom/cloves2
 Orange blossom water1 Tablespoon

Nutrition Facts

Serving size

Calories 337 Calories from Fat 9

% Daily Value*

Total Fat 1 g1.5%

Saturated Fat 0.08 g0.39%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 7.3 mg0.3%

Total Carbohydrates 84 g27.9%

Dietary Fiber 4.5 g17.9%

Sugars 78 g

Protein 2 g3.5%

Vitamin A 5.4% Vitamin C 75.4%

Calcium 5.6% Iron 5.2%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Wash and rinse the kumquats. Cut the green tip and slice the kumquat lengthwise then quarter it. Cut and discard the white membrane in the center and remove the seeds. Thinly slice the Kumquats.
2. In a bowl, mix the sugar and the kumquats together. Add the orange juice and star anise to the kumquats.
3. Mix well, cover your bowl, and place in the fridge for at least 12 hours (prepare the ingredients the night before so I can cook the marmalade the next morning).
4. STERILIZING JARS: Preheat the oven to 350 F degree. Wash your jars with hot water and soap and then rinse them with clear water. Place the jars, still wet, on a baking pan, and let them dry on the oven for 15 minutes.

MAKING
5. In a pan put all the ingredients and cook, uncovered, on medium-high heat.
6. Once the kumquat mixture starts foaming and boiling, reduce the heat to medium and use a wooden spoon to stir the mixture from time to time for around 25 minutes till the liquid evaporates and becomes syrupy.
7. Add orange blossom water to bring a Moroccan flavor to the marmalade.
8. Fill your jars with the marmalade (make sure that both the jars and the marmalade are hot when filling them).
9. Let the marmalade rest on the kitchen counter until it cools down, then place it in the fridge.

SERVING
10. In a serving bowl, serve the marmalade as spread on bread, toast, drinks, desserts or store it in the fridge for 2 months.

TIPS
Weigh the kumquats once you prepare them, here my kumquats are 271 ounces. You will need exactly the same weight of sugar or you can reduce it if you prefer your marmalade to be less sweet.
To check if the marmalade is ready. Place a small plate in the freezer an hour before your start cooking the marmalade, then while cooking, put a small amount of the sauce in the plate then place it back in the freezer for another minute. If it’s still runny, then the marmalade is not ready and you should continue cooking it. However, if it becomes gluey and thick, then your marmalade is ready!
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