This recipe was so STUPID. SO STUPID, in fact, that it took me two tries to get it right, and I only got it right after ignoring all the previous instructions. So in fact I will not even link you to this stupid recipe that I used for fear of it tainting me with its idiocy. I take full credit for this, seeing as I had to fix it. MANY TIMES. What I present below is the CORRECT way to do it, and should produce about 4 pints of marmalade.
If you’ve never had a kumquat, you should try one. Sweet and bitter at the same time, it’s definitely an experience. I like to think of them as tasty breath-fresheners. Your first bite will be sweet, then as you crunch through the skin, the citrus oils will clear out your palette. Quite refreshing, actually.Make sure you pick kumquats that are firm and don’t have any squishy spots. Use them soon after you buy them because they go quickly.
This is where all the pectin-y goodness is.
I used Navel oranges. This seedless fruit is neat because it reproduces by growing a new orange in its belly button (or navel), which is that thing you see at the opposite end to the stem.
The next day, pour your fruit and water into a large saucepan (this is why I love our maslin pan so much). You may find some jelly-like stuff at the bottom of the bowl. I’m not sure what it is but I think it’s important, so scrape that stuff off and put it in the pan as well.
Bring the mixture to a boil again, then simmer on low for a couple of hours.
You can tell if your mixture is ready to gel by putting a plate in the freezer for a few minutes. Remove the plate and drip some of the liquid across the plate. Once it has cooled, give it a push with your finger. If it wrinkles up, your marmalade is ready to go into the jar.
When you have reached the stage where your foamy marmalade goo is wrinkling on your cold plate, you can can it according to your canner’s instructions. Check out our tips here.