Post Punk Kitchen Forum

...tomorrow.



That's about a pound and a quarter of chopped up and seeded and de-membraned kumquats, sitting around with about a pound of sugar. They'll sit like this overnight, and tomorrow I'll boil the seeds and membraney bits and use that water (which will contain the pectin from the seeds and membranes) to cook the peels and juice and sugar down into what I hope is a fairly tart and totally delicious marmalade, which I will then put on toast and eat the living heck out of.

But today it's a bowl of sugar and rind.

On a related note, cutting your finger even just a little bit with a knife coated in citrus juice is quite startling.
This marmalade may not be technically vegan.

In case anyone is wondering, that is NOT a post-filter title. It's actually the little citrus fruits, not, you know hoo-has. I suspect they would make an unpleasant marmalade at best.

It's a pleasing word isn't it, kumquat. That's going to be delish. Sorry about your finger!

Ohhh, yum. (Put that in whatever context you like.)

Oh boy, I love kumquat marmalade. Our last batch ran out and I'm aching for more but the fruit is so expensive at the store! Did you find kumquats at the farmers market or did someone let you raid their tree? Either way I'm jealous. Happy marmalading, looks great!

At the farmer's market. They weren't CHEAP, but they're sure cheaper than at the store.

The membranes and stuff are cooking down for the pectin right now. More pics as events progress.

I've heard kumquats are delicious! I hope yours make good marmalade.

They are! I juice them. My tree is old, though, and I only get a handful here and there.

Helpful stirring helper:



Cooling:



Now we're hanging out a bit waiting for it to cool down enough to put on toast. It got pretty dark-- I think our candy thermometer is kind of off-- I'm pretty sure it got hotter than it should have, but I think it'll be fine anyway. It sure smells good!

Actually, croissant marmalade sounds delicious.

And on a completely different note, your helper is adorbs.

ETA: Wrong filter. Oh well.

At long last toast!



Approved.

So in case anyone is wondering, it tastes like a slightly tart tangerine, but noooot quite. It's delicious and lovely. Here's the basic recipe:

http://acookinglife.typepad.com/a_cooking_life/2010/05/kumquat-marmalade.html

I fudged basically, well, everything. I started with about 1.5 pounds of kumquats, which process down to about 1.2 pounds, and used a little under a pound of sugar. When boiling it this morning it started to scorch when the thermometer still said 210 degrees F, which I think is because that thermometer is terribly inaccurate-- C&S has run into similar things before, leading to somewhat messed-up caramel. Anyway, I probably pulled it off the stove before it got up to the proper gelling temperature so I think my marmalade is going to be runny. Don't care; is delicious.

Whoa. That looks incredibly tasty.

Thanks for the link--I couldn't figure out what you meant by membranes since I always slice them up in the other direction (easier to pop the seeds out).

I am going to have to try this. I will fertilize and have a conversation with my elderly tree.

eee cuteness and what I assume is deliciousness all in one post.


I totally assumed it was post-filter and as such have avoided clicking this topic.

oh lovely. That smile says it all really. I don't think the darkness would be a bad thing, maybe it gives it a more caramelly sort of taste?

Aw, so cute!!

I saw a recipe that adds earl grey tea to the marmalade liquid. I wonder if that's good or gross...

Hm, earl grey tea is flavored with oil of bergamot, which is kind of orangey. It'd probably be good, but I think the best solution is to have toast with marmalade and a cup of tea.