my citrus-making continues and moving on to kumquats...
kumquats are in season now and i purchased a bag of these grape-like citrus at a local asian grocer in chinatown. they were displayed on a stand in front of the store and i spotted them easily by their golden-orange peel. i initially wanted to make preserved kumquats but don't have a big jar to put them in. so my other plan was to make kumquat marmalade which i found a few good recipes online that i was drawn to. i incorporated these three recipes into my marmalade making. since i'm still fairly new to jam-making and this is only my second time making marmalade; therefore, i would like to stick to small batches for now. eventually i would like to make big batches and give them away as gifts when i get familiarized with the whole process of jam-making.
i followed this recipe for the base ingredients and some directions, incorporated flavors from this recipe by adding red chillies and star anise and adapted the idea from this recipe but couldn't find habanero so i settled for jalapeno by roasting it first and then removed the skin and seeds and finely chopped it. the chopped jalapeno, three star anise, and sugar were added to the kumquat marmalade on day 2 of cooking the jam after it has been sit for 8-12 hours or overnight and removing the red chilies only.
i cooked my marmalade a bit too long and ended up with a thick but intense jam. i was striving for a lightly gel set jam consistency but not runny like cakewalk version and moreover, you can see her kumquats in circles. so pretty! next time, i will keep in mind not to cook my jam too long.
*see also kumquat marmalade
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