Kumquat Marmalade, aÌ Beautiful, Delicious, and almost easy to do

Kumquat Marmalade, aÌ Beautiful, Delicious, and almost easy to do -

If you, like me Aore, and marmalade is your favorite type of jam, it, AOS beca more likely use of these bitter flavors of white in any type of citrus fruit has been used. This is not a problem with this beautiful kumquat marmalade.

The secret here is to use a type of citrus doesn, AOT really any of those lapidary elements, which is why kumquats are the only citrus I know you eat whole, skin and all. If you enjoy the natural, be sure to roll the first to release everything, fresh scented oil.

However, if you, Aore will cut as appears here, then rolls each is not necessary, as the oils will be that we liberate quarter, seeds, and slice. This is a good thing, because we need all the time savings we can get, because what we will do is carefully remove the central white membrane.

I think this will make your marmalade less bitter, but most of it time for AOS appearance. For me, these small white pieces spoil the perfect, That bright-orange AOS produced frozen. But if you think I, AOM crazy, and you want to save half an hour, you can probably skip this step, as long as you get all the seeds. I really hope you give this a try soon. Have fun!

Ingredients for about 2 cups:

kumquats 2 generous cups sliced ​​(measure after being quartered, seeded and cut into small pieces)

zest and juice 1 lemon

little cayenne pinch

white sugar 1 cup

1 cup cold water

1 star anise (I withdraw after 10 minutes of simmering)

- Note: You can just go in appearance, but I made the right temperature before it was done, and it was 215 F. fight, so I ' imagine when I finished was about 220 F. You can also put a spoon on a plate in the refrigerator, and test that way.