Kumquat Marmalade Recipe - How to Make the Ultimate Marmalade

[spokehedz]

Maceration lets the juices that are locked up inside the cells of the plants out, by an osmosis reaction with the sugar. Not letting it sit will result in a final product that will thin out after time. Because the osmosis reaction will occur after the product is cooked.

[Your.Uncle.AngMoh]

Take really tart kumquats, pierce them with a sewing needle and put them in a jar. Fill the jar with a good quality brandy and store in a dark cool place for a couple of weeks or more. Homemade Grand Marnier.

[Malcar]

I've been wanting to make this since the day this was posted. Today I finally found kumquats in the grocery store. I'm beyond excited.

[CooksCentral]

Made this today and it turned out amazing. First time I ever made homemade marmalade--never knew it was so easy! Thanks for another amazing recipe, Chef John!

[katephoenix]

My mom and I made this today. Forget putting it on bread. We were eating it straight from the pot with spoons. Absolutely delicious!

[qillerdaemon]

One of the simple joys of living in Florida is that it's just the perfect place to grow kumquats. And there are several varieties to grow, my favorite is the variegated quat, with white, green, yellow, and orange stripes. Instead of growing Valencia oranges or Indian River grapefruit to show your Florida resident colors, kumquats grow on much smaller and hardier compact bushes. So you can grow more of them! And the honey from kumquat flowers is *the* signature citrus honey, none better.

Thanks for your recipe, Chef John, when my quats are ready here soon, quat marm will be made.

[iartistdotme]

We have a kumkuat tree and can eat handfuls daily (addictive) but I only eat the skin. It is incredibly sweet this way. Some years sweeter than others - think it has to do with rain and cooler temps. Just a wonderful fruit and so much fun to tease kids with a dare to eat the peeled fruit. We make kumkuat jam, bread, topping for ice cream, etc. Thanks for this easy recipe.

[nancy]

I'm making kumquat-grapefruit marmalade as we speak! We got the kumquats and grapefruit in sunny San Diego on a recent trip. Our dear 88-year-old friend and neighbor said "kumquats make THE BEST MARMALADE EVER!!" I cannot wait to try this out. It is definitely labor-intensive to make, but so well worth it, I'm sure. I cut the kumquats to look like little circles and pushed my finger through the hole I'd made and pushed out the seeds and white pith at the same time and then cut those into strips and diced. TMI, I know, but who cares. I was able to get adorable little circles of flower-like kumquat pieces. Then I used the grapefruit instead of the lemon. It's kumquat marmalade for goodness sake, right? Thanks for the great video. Happy canning and cooking! :))P.S. I'm tasting as I make and it's amazingly good already.

[ishmiel]

Come n, Chef John, everybody knows that marmalade was invented by Paddington Bear.

[jasperalbers]

Hey chef john,
I just wanted to thank you for all the work you put into your recipes and video's. I'll be studying next year and untill a few months ago i didn't even know how to bake an egg. Thanks to your videos I've been cooking a lot lately and have really come to enjoy cooking meals for my family and friends. Once again thanks and have a nice day :)

[ThatLadyBird]

you are the dwyane wade of your kumquat marmalade 😉

[AuroraKY]

My food wish is a techniques video with tips about safely thawing meat, warming plates before serving, and knife maintenance. Thanks for creating such a great channel!

[eugene]

Did Chef John just say "I read in the comments people saying this is sooo much sugar. That [comment] is so dumb...I mean every time you make a jam or marmalade you need a lot of sugar. That's the deal." See 3:02. But at least he called you dumb in a nice, easy-going and melodious voice.

[nat]

Found this vlog yesterday and today made the kumquat marmalade. Absolutely delicious and the scent in the house was divine too whilst it was all cooking on the stovetop. I have planted a kumquat tree and can’t wait to make more once our fruit is ready as this batch was made with fruit from a friends tree. Such an easy recipe and I used a cinnamon stick as suggested. I’m very chuffed. 😃 Thank you

[shinew]

I had no idea you could eat the kumquat skin and all. I never saw any of my friends enjoying this particular fruit and when I was a kid I just assumed it was an Italian thing. My grandfather grew just about everything we ate. He loved figs, kumquats.. and of course those deep purple and delicious wine grapes. I still have seeds from the 1920's from him... tomatoes, peppers.. etc. I just bought a really nice green house and I was told that those seeds will still grow despite their age. Does anyone else know this to be true? Thanks chef John, yet again I have learned something new from watching your channel. I definitely plan on trying this recipe. 😋

[cherbx]

Absolutely "LOVED" your opening statement.
Sterilizing my jar and rinsing the kumquats now. I can hardly wait to try the finished product.

[dannysplace]

I have been watching your videos since the French Cherry Custard - Cherry Clafouti and you are the reason I love cooking. I am 28 now and have impressed many a date with the skills you have taught me! Thank you Chef John :)

[mitcheak]

Harvested kumquats over the past weeks and ate it as is, made some pickles and was out of easy options, until i came across this recipe. Have made jams previously, but this takes the cake. The cayenne pepper takes it to the next level. There was a very, very slight taste of the pepper because i added an extra pinch. Love a bit of spicyness.
Next time i will start off with the marmelade and make it as it ripens on my two trees.
Will definitely try the brandy one in the comments. Thanks chef

[abunchahooey]

After he made the sugar statement, he dumped it in the pan, and I thought, "is that all?" I was expecting a couple pounds of sugar or something, lol. Looks delicious!

[thuminhthinguyen]

I usually "thumbs up" after watching an entire video on YouTube...but you deserve a thumbs up in the very beginning for your patience and perseverance.