Kumquats Two Ways

Compact with fragrant blossoms and incredibly productive, Kumquat trees grow well in Perth.  They produce little oval, orange coloured fruits with sweet edible skin and tangy flesh during the winter months, perfect for snacking, or made into lovely marmalade and chutney.

Kumquat Marmalade

Makes about 6 cups of marmalade

INGREDIENTS

• 1 kg / 2lb 5oz kumquats
• 4 cups water
• 5 cups sugar
• ¼ cup lemon juice

METHOD

1. Wash 5-6 medium size glass jars and lids with hot soapy water.  Rinse well with hot water.  Sterilise by placing them onto a baking tray, then into a preheated 120°C/250°F oven for 20 minutes, or until they are dry and ready to be used. 
2. Place two small plates in your freezer.  (They will be needed later to test for readiness of the jam.)
3. Finely slice kumquats crosswise and remove seeds in the process.  Place in a large bowl with water.  Cover and let stand overnight.
4. Transfer kumquat mixture to a large heavy based saucepan.  Stir in lemon juice.  Bring to the boil, then reduce heat to low.  Half-cover with a lid and simmer, stirring occasionally, for 30 minutes, or until the kumquats are soft.
5. Add sugar and stir until the sugar dissolves over low heat.  Bring to the boil over high heat, then continue to boil rapidly, uncovered, for 20 minutes.  Remove any seeds left behind in the mixture with a slotted spoon.  
6. When the mixture has visibly thickened, test for doneness by dropping a spoonful of marmalade on a frozen plate. The marmalade is ready if a skin forms on the surface that wrinkles when pushed with your finger.  If it spreads out and thins immediately, continue cooking and test again later with the second plate. 
7. Ladle the marmalade immediately into warm sterilised jars, leaving 1cm / ½" of space at the top.  Take care as the mixture is extremely hot.  Use a jam funnel to avoid spillage.
8. Seal the jars with lids while the marmalade is still hot.  Leave them to cool.  When the lid 'pops' after a few minutes resulting in a little depression in the centre, you know your jar is airtight.  
9. Label and date each jar.  Store in a cool, dark place for up to 6 months.  Once opened, store in the refrigerator for up to 4 weeks.

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Kumquat Chutney

Makes about 6 cups of chutney

INGREDIENTS

• 1 kg / 2lb 5oz kumquats
• 2 cups orange juice
• 1½ cup apple cider vinegar
• 2¼ cups sugar
• 3 tablespoons fresh ginger, grated
• ½ teaspoon ground cloves
• 1 teaspoon red pepper flakes
• 1 cinnamon stick
• 3 star anise

METHOD

1. Wash 5 medium size glass jars and lids with hot soapy water.  Rinse well with hot water.  Sterilise by placing them onto a baking tray, then into a preheated 120°C/250°F oven for 20 minutes, or until they are dry and ready to be used. 
2. Finely slice kumquats crosswise and remove seeds in the process.  Place in a large bowl with orange juice.  Cover and let stand overnight.
3. Transfer kumquat and orange juice mixture to a large heavy based saucepan.  Add the rest of the ingredients.  Stir and bring to the boil.
4. Reduce the heat to low.  Simmer, stirring occasionally, for 50 minutes or until the mixture has thickened.  Remove whole spices and any seeds left behind in the mixture with a slotted spoon.
5. Ladle the chutney immediately into warm sterilised jars, leaving 1cm / ½" of space at the top.  Take care as the mixture is extremely hot.
6. Seal the jars with lids while the chutney is still hot.  Leave them to cool.  When the lid 'pops' after a few minutes resulting in a little depression in the centre, you know your jar is airtight.  
7. Label and date each jar.  Store in a cool, dark place for up to 6 months.  Once opened, store in the refrigerator for up to 4 weeks.