Kumquat Marmalade Recipe - How to Make the Ultimate Marmalade
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- Опубликовано: 8 фев 2025
- Learn how to make a Kumquat Marmalade Recipe! Visit foodwishes.blog... for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy and amazing Marmalade Recipe!
Check out the recipe: www.allrecipes.com/Recipe/247094/Chef-Johns-Kumquat-Marmalade/
Food Wishes chef John! Can one use 5 spice seasoning in this instead of just star anise?
I followed the recipe the written recipe and it says to use the white part of lemon zest only. Please explain why the video is different and uses the actual peel zest and not what I would call the pith
I live in Virginia, where do I get kumquats?
@@julie55hope star anise over powers the marmalade. I will leave it out next time.
You prolly dont care at all but does anybody know of a trick to get back into an Instagram account..?
I stupidly forgot my account password. I love any help you can offer me.
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.
+Alexander Borsi Osmosis reaction. Got it.
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.
😭😭 you had to wait SEVEN YEARS?!
Anyways, fun fact, kumquat season is December through March
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.
Wow... thanks for info!
I’m going to try this thanks !
Greatest chef on RUclips tbh
My mom and I made this today. Forget putting it on bread. We were eating it straight from the pot with spoons. Absolutely delicious!
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!
If you can't trust your instincts. What can you trust??? The insight alone is priceless ..Thank you Chef John.....
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.
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.
I usually "thumbs up" after watching an entire video on RUclips...but you deserve a thumbs up in the very beginning for your patience and perseverance.
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.
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 :)
Absolutely "LOVED" your opening statement.
Sterilizing my jar and rinsing the kumquats now. I can hardly wait to try the finished product.
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
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 :)
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
I had a kumquat tree in a sunporch plant room in my former home. (Michigan) It needs lots of light and I got grow lights which I used 24/7. It prospered. When I moved into an assisted living, I put it into a bedroom with the grow light and it blossomed! So fragrant, so abundant! The downside happened though, I wanted to warn you. The blossoms dried up because of low indoor humidity. I bought a humidifier, but it's too late for this year, but I'm going to keep on trying. I hope you have success and get to know that the fragrance isn't just when it's cooking--try for the blossoms!
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!
The purpose of maceration is for sugar to start to cook the fruit so you wont have to leave it as long on the oven-top. The result is a more fresher taste since less cooking is required .
I made your recipe as we had so many kumquat this year. I did omit the water and let it macerate overnight at room temperature.
Lovely recipe thank you!
Tried it with stevia instead of sugar.. worked wonderfully.. tasted perfect. Thanks for the tips on removing the white pith.
I made this last night following your recipe here and it came out perfect!
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. 😋
Did you succeed in growing the seeds?
My mom told me many years ago that seeds last forever. I hope that you were able to get them going again.
If you have some extra seeds, I’d love to try to cultivate them!
Chef John says as he takes a generous taste of warm marmalade. For me this was an awesome episode. I had Kumquat Marmalade on a desert from Millwright's Restaurant & Tavern last week. For the first time my mouth wasn't watering, my mind was recalling!
Thank you very much for the best Kumquat marmalade recipe on the web. It‘s less complicated than others and best explained, with good alternatives and choices. You answered all my questions.
I just bought a house with a Kumquat tree and it produced a lot more than what I expected, so i'm definitely going to give this a try. Thanks for the recipe!
I always enjoy your pre-emptive comment responses. Marmalade/Jam needs sugar to preserve! Same thing with frozen fruit, fruit frozen in a sugar syrup lasts longer than just frozen fruit on its own. Looks deeeeelicious. Kumquats are some of my faves!
I made this yesterday - without the star anise nor cinnamon because I just want to get the kumquat taste. It was so wonderful! Thanks for the recipe 😊
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!
So I followed this same recipe but instead of using kumquats, I used tamarind and made Tamarind marmalade! I had to make my own tamarind paste/concentrate and then add my ingredients for the marmalade. It was a labor of love, but it was worth the hard work! thanks Chef!!
Love being in the comments section of Chef John's videos this early and wondering which comments he'll respond to.
Come n, Chef John, everybody knows that marmalade was invented by Paddington Bear.
I should know by now not to post a comment until the video is over.
I stand humbled, as always Chef John. Thank you for the bright spot in my week.
The highlight of my week is your videos!! :)
+Hardcore Dinosaur Me too!
+Food Wishes i love the sarcasm. takes me through all the videos even though i wont cook any of the recepies any time soon
+Food Wishes I agree! I also think that macerating the fruit with sugar allows the moisture to pull away, and that helps with the cooking process. Certain fruits have a very high amount of pectin in them, making them great for jams and preserves.
I just made this now. Though time consuming, was very easy and the results were excellent.
Delicious! I love Kumquats, the skin is so wonderful and fragrant!
Oh man, this recipe is awesome. I tryed it out and I coulden't stop eating my scones. thx Chef John.
Though it was time consuming, I made this recipe, and it is SO WORTH THE EFFORT! I adjusted the cayenne pepper (I like heat) and also added some cardamon along with the star anise. All I can say is DEE O LISH!!!!
Just picked up some kamquats from a friend's garden. I will start my mamalade tmr. Thk you
Once again chef, whenever I am searching a recipe I don’t already know how to make …. You inevitably come up at the top of of the list. When I see that , I look no further. The reason? The recipe always comes out just right. I just got a gift from my daughter of a gallon of fresh kumquats from their tree in South Georgia US so I will give this a try. However because I cannot eat cane sugar I will use coconut sugar ( if it fails I won’t blame you but I do this substitute a lot and amazingly it often works our very well.) I just have to stir continuously with a wooden spoon. Thank you again Chef John and I want to publically say I have adjusted to your talking cadence and look forward to my next search. BTW your Potatoes Romanov and apple fritters are awesome! Marjorie from Georgia US👩🏻🍳
anytime I do something like this, I like to do a little "shakea-shakea" of salt and white pepper. It brings out nuance of flavor.
It is a perfect recipe. I did my kumquat marmalade earlier and the result is delicious❤
What an absolutely GORGEOUS recipe...and so timely, as my wee kumquat tree is beginning to fruit now! I am so excited to make this, and as usual, I love your sense of humour! Thank you so much!
Kumquat marmalade on chocolate croissants is killer. Thanks John for a great recipe.
Just made kumquat marmalade using tart Nagami kumquats - turned out great! Yes, I found that it is especially good when spooned over vanilla ice cream.
you are the dwyane wade of your kumquat marmalade 😉
+Mandy Chamberland lol
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.
Hey chef, big fan, you actually helped me make the choice to pursue culinary arts as a job, so much lover here my friend, I just wanna know if you could make a new video on how to make shredded beef? I know that sounds basic as all get out but that's the point because I wanna see how to make a basic batch of shredded beef so that I can use it for multiple recipes, it's just something to consider is all, thanks for reading!
Wow, the color of this is stunning, really. I'd love to try it out. Thank you Chef John for the brilliant video and recipe!
OMG, I just made this and is absolutely delish and so easy to make, I have a full tree of Kumquats and will make more
You marvelous human being, you!!! Officially my favorite chef.
I think you are the worlds greatest chef I love your videos and all of your recipes
This is a great recipe. This is how I learned to make it as well.
I don't care what chef john makes I just love listening to him talk
This looks so amazing I can't wait to make it, thank you Chef John!
Looks amazing! I'm making this for my father for Father's Day. Quick question, think I could add a whole vanilla bean in it or is that just too much?
My food wish is ratatouille, would love to see a video on it. Thanks as always!
I made this yesterday and it is delicious. Cayenne is a must otherwise it'll just taste sweet and flat. It gives it that kick but not spicy kick though. Also I ran out of star anise so I used a cinnamon stick.
I absolutely love kumquats. They are so underrated. Thank you for a great demonstration. Yummy.
who needs to introduce innuendo with a fruit like kumquat? I did not realize the seeds and pith were so easy to deal with. I had the misconception that the seed was like that of a persimmon, so I am grateful for Chef John's demonstration.
Chef John, I can't wait to try this mermalade, it's macerating right now in the fridge, and I did add the pinch of cayenne! thanks a lot for the recipe! :)) I love your channel and your voice! 😁👍
Making your own jam and marmalade is the easiest thing ever and it tastes way better than the store bought one and it is cheaper as well.
Especially if you have access to a fruit tree like he did. You're just paying for sugar and spices!
+Catie P unless you can harvest cane sugar lol
Are you sure you added enough sugar?
Kappa
+Sydney Adkins Keepo
+Sydney Adkins 4Head
mangoW
+Steven no, id have added another 3 or 4 tablespoons to what he used
Great recipe. I usually make jams at home, but have never tried this mini orange-like fruit. I'll try it.
This looks great! Thank you for sharing this video! I'm not sure if you mentioned it, or most likely I just missed it... what was the amount or measurement of kumquats used for this recipe?
I've been eating the kumquats throughout the season. I would love to try your recipe. I think I may have about 12 left on my nagami kumquat tree. Wondering if that is enough for 1 small Jar. 😆
Very nice, though I'm English and I like bitter tangy marmalade on my toast in the morning, a kumquat version sounds like it would be too sweet. And note, we don't really have "English muffins" in England, except at McDonalds!
thank you for sharing this video. I tried it and the result is beautiful.
You sir are the King of the addition of cayenne. Yummo
Looks delicious! I’m gonna make it!
I don't honestly see kumquats at grocery stores but now I'm going on a scavenger hunt at local farmers markets! Thanks for the amazing recipe!!!!
We only see them around late December - January or so, even here in Florida. In good years if they ripen early enough, candied kumquats or marmalade like this is a lovely condiment to serve with rich Christmas birds like turkey/duck/goose/Cornish hen 🥰
As kids we would buy a nickel candy bag of these! They were our summer treat! Great memory that this general has never experienced!!!
I don’t like marmalade but this is amazing well done chef John
Making this now. Smells delicious!
Chef John, the word "marmalade" gives you a clue of it's origin. The word is imported to English from the Portuguese word "marmelada" which in turn comes from "Marmelo", Portuguese for quince. In Portuguese "marmelada" means quince preserve and there are recipes for it since 14th century Portugal.
Watching chef john take a bite of that croissant with marmalade would have been the icing on the cake
I find this easy to macerate to.
Thats probably not much of a compliment cumming from you Phil
Kumming*
+Philip Boardman You'll get some white bits floating around in your perfect jelly @ 2:11.
kumquats are miracle fruits!!!
my food wish is, donairs! please make this chef John! and as always, enjoy!
Thanks Chef John, I made this very delicious one and shared to my friends, we all loved this recipe 🤓
Macerating fruit helps the fruit flesh to release the flavor-containing compounds from the plant cells. The high sugar environment drives the water content in the cell to leak out through osmosis. This comprises the cell shape and collapses the cells, thereby freeing all the flavors locked within as well as the all important pectin, which helps to gel the mixture up. Hence the need for so much sugar to build up the concentration difference.
Compromises*
Are you a scientist,lol?
I love how easy that looks to make. I've always wondered what is the difference between marmalade jam and jelly
Probably not the same in other countries, but here in England: Marmalade: citrus, including peel. Jam: whole soft fruit or berries. Jelly: strained through a muslin jelly bag, so the result is perfectly clear.
I made this yesterday. I had cinnamon instead of star anise (which I dont like anyway 😖) And it's so good! I wanna drop in conversation-natually of course- that I make Kumquat Marmalade, just to sound bougie. 🤣🤣🤣🤣🤣🤣🤣 Its hasn't come up yet, I'm still waiting for the opportunity.
Whoosh! A year later and I'm back! I've been searching for kumquat and finally found them yesterday in Hmart. I totes bought them out to make more marmalade.
I love how honest he is when he says he doesn't know why you're supposed macerate the marmalade haha
Great recipe though! :D
Excellent recipe! My marmalade tastes and looks awesome!!! Thank you!
Best Recipe IMO & it was my 1st choice!!! GREAT, DELISH KQ JAM!!! 😋
U r my favorite chef and thanks for sharing great recipe.
How many weeks I can keep it in refrigerator or room Temp?
I'm sure paddington would approve, looks great!
Amazing, I finally know how to use "not withstanding" in a sentence
That looks like a Shun ultility knife. My favorite kitchen knife!!!
haha i always love your joke. your videos are my most awaited cooking videos in youtube
It is the best marmalade I have ever made …Gold…
Great recipes as always Chef. From yours truly here in Central New York!
Mary Poppins invented marmalade :) cracked me up. Lots of love to you Chef John!
Great recipe, smart video! Turned out great for me.
I adore this dude.
Great recipe! Especially the tips for the correct consistency is just perfect! Thank you! I have one question, I got all the seeds out but it turns out to be a little bit bitter, any idea why?
this a fantastic recipe really great !!!!!!!!!
My grandma makes this! It's sooo good on English muffins.
My aunt had a kumquat tree in her yard in South Florida. When we were kids, we used to stand at that tree and eat them. They were delicious. Tart, but a bit sweet.
Chef John, that serrated knife is harshing my mellow.
What's up with your proper chef's knife?
+albedo0point39 that rounded serrated knife is great for cutting fruit like this. A pointed serrated like a bread knife would tear, but this style is great for citrus.
+BIGgourami nice!
+Food Wishes Ha! Interesting
holy balls. is it me or did john have under a mill subs less than a few months ago ? 1.4 !!! that is what i like to see !