Citrus Marmalade

45m
Prep Time

80m
Cook Time

2h 5m
Ready In

Recipe: #17658

March 01, 2015

Categories: Condiments, Fruit, Budget-Friendly, Brunch, Boil, Stove Top, Fat Free, Gluten-Free, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, Make it from scratch, Water, Sugar more

recipe by:
ellie

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recipe by:
ellie

"Recipe source: Bon Appetit (March 2010) - makes 2 cups"

Original recipe yields 20 servings

Metric US

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Ingredients

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15 kumquats
2 cups granulated sugar
1/2 vanilla bean, split lengthwise

30 lemon slices, 1/16th inch thick
2 tablespoons lemon juice
6 blood oranges

Nutritional

Serving Size: 1 (368.2 g)
Calories 184.8
Total Fat - 1 g
Saturated Fat - 0.1 g
Cholesterol - 0 mg
Sodium - 7.3 mg
Total Carbohydrate - 53.5 g
Dietary Fiber - 9.5 g
Sugars - 30.8 g
Protein - 3.8 g
Calcium - 93.9 mg
Iron - 2 mg
Vitamin C - 176.6 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Cut the ends off of the kumquats and then cut them into 1/4 inch rounds, remove seeds. Place the kumquat slices in a saucepan; pour cold water to cover by 2 inches. Bring to a boil over medium high heat. Remove from heat; strain. Return the kumquat slices to a pan; repeat procedure two more times. Transfer the kumquat slices to a bowl.

Step 2

In the same saucepan combine 2 cups sugar and 1 cup water; scrape in the seeds from the vanilla bean; add bean. Stir over medium heat until sugar dissolves and then bring to a boil; brushing down sides with a wet pastry brush. Add the kumquat slices; pressing to submerge. Reduce heat to a simmer. Cover surface with parchment paper. Cook without stirring until kumquats are translucent (15-20 minutes). Remove from heat and let stand 15 minutes.

Step 3

Using a slotted spoon transfer the kumquat slices to a bowl.

Step 4

Add the lemon slices and lemon juice to syrup in pan; pressing to submerge. Bring to a boil. Reduce heat to a simmer. Cover surface with parchment paper and cook without stirring until lemon slices are translucent (40-50 minutes). Remove from heat; let stand 15 minutes. Transfer lemon slices to a cutting board and cut each slice into quarters and then add the lemon quarters and syrup to the bowl with the kumquats. ***can be made 2 days ahead; cover; chill.

Step 5

Cut off peel and white pith from blood oranges. Working over a bowl to catch juices and using a small knife, cut between membranes to release segments.***can be done one day ahead; cover and chill.

Step 6

Drain syrup from kumquat/lemon mixture; reserving syrup. Drain orange segments. Combine fruit in a medium bowl; adding some syrup if mixture seems dry.