Kumquat Marmalade

金桔醬 Jinji Jiang
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  • Prep: 20min
  • Cook: 1.5hr
  • Serves: 2
  • Complexity: medium
Kumquat (calamondin), also known as Citrus originated in Southeast Asia, fruit trees. Which has rich vitamin C, superoxide dismutase enzymes-referred to as SOD which is an anti aging enzyme. The Kumquat skin is particularly high rich of vitamin C.

Culinary uses include candying and kumquat preserves, marmalade, and jelly. Kumquats can also be sliced and added to salads. In recent years kumquats have gained popularity as a garnish for cocktail beverages, including the martini as a replacement for the more familiar olive. A kumquat liqueur mixes the fruit with vodka or other clear spirit. Kumquats are also being used by chefs to create a niche for their desserts and are common in European countries.

In the Philippines and Taiwan, kumquats are a popular addition to green tea and black tea, either hot or iced.

More information: http://en.wikipedia.org/wiki/Kumquat


  • Kumquat 50
  • Orange 3
  • Lemon 1
  • Brown sugar 300g
  • Crystal sugar 100g
  • Water 375 ml
  • Whicky 2 tbsp


A. Kumquat Marmalading
  1. Rinse and dry 50 Kumquats, 3 oranges and a small lemon.
  2. Slices kumpuats and cut the oranges into cubs and remove the seeds of both.
  3. Mash 2/3 the kumquat slices and orangesin a big pot, and keep another 1/3 kumquat slices using later.
  4. Mix the brown sugar well into the pot  then add the water.
    Heated in the highest heat  to boil, then turn to medium heat (stirring constantly)
  5. Add lemon juice and some grated lemon skin shavings.
  6. After the water has evaporated, the marmalade will be presenting the naturaly sticky then add the whiskey.