Cumquat Marmalade

It’s been a long time since my last post. Thank you to those of you who have written to me to see if I’m still alive. I am. More than ever.  But busy. So, so busy.

I recently started studying to become a chef. While it’s a lot of fun, it’s also all consuming, so posts will be less frequent for a little while.

While I haven’t had much time to spare I did manage to attend a country wedding in a town called Wombat in south west New South Wales. I had hoped the town would live up to its name with constant sightings of the furry little creatures. While I never saw a wombat, the scenery didn’t disappoint. It was magical.

The wedding ceremony was held at the couples’ property amongst an orchard of blossoming cherry and apricot trees. I was suspicious. The blossoms were too perfect – like strategically placed props from a movie set.

I left Wombat in verdant daze lovingly clutching my gift from the bride and groom – a bottle of homemade apricot jam “made with love” from their own trees. That was it. I was moving to the country to grow my own fruit, harvest my own vegetables and bottle-feed lambs.

Two weeks later, I’m firmly ensconced back into city life but the dream of one day having my own patch of land, even a small backyard, is firmly lodged in my heart. And while I don’t have my own plot of land, I am living in a rather expansive, green urban haven with its own orchard of sorts.

With spring well and truly here, I’ve been waking up to the delicate and intoxicating perfume of orange blossoms from five fruit-laden cumquat trees right outside my door.

Some of the cumquats were so ripe that they were falling off the trees and the ground was littered with little vibrant orange orbs. I couldn't let any more go to waste so I embarked on making my first ever pot of marmalade.

If you've made jam before, then you most likely know about the 'wrinkle test' -- when you place a teaspoon of simmering jam on a saucer and pop it into the freezer for several minutes. If it's ready, the surface of the jam should wrinkle when you run your finger over it. It not, keep simmering and try again in a few minutes. 

I collected a kilogram of cumquats and poached them with water, sugar and vanilla bean paste for just over an hour. The time may vary though. It's just best to keep an eye on them as they bubble away.

Bittersweet Cumquat Marmalade
(Makes approx 6 cups)

1 kg cumquats, quartered
5 cups water
2 tbsp lemon juice
4 cups sugar
1 tsp of vanilla bean paste or 1 whole vanilla pod

Special equipment: 4 sterilized jars with airtight lids

Method:

1. Wash cumquats and then cut them into quarters. Place them in a large bowl with water, cover with plastic wrap and stand in a cool place for 3 hours. The pips will rise to the surface. Scoop them out with a spoon and discard.
2. Transfer mixture to a large saucepan and stir in lemon juice and vanilla bean paste or pod. Bring to boil, then reduce heat and simmer, covered, for 30 minutes until cumquats are soft.
3. Add sugar and stir, without boiling, until sugar dissolves. Bring to boil over high heat, then continue to cook, uncovered, without stirring for about 30 to 40 minutes or until marmalade wrinkles when tested.
4. To test if the marmalde is ready, place a teaspoon of it onto a cold saucer and place it in freezer for two minutes. Remove  saucer from freezer and run your finger gently against the marmalade to see if it wrinkles and a skin has formed.
5. If not, keep cooking the marmalade for another five minutes, then retest. When finally ready, remove from heat and allow to settle for 10 minutes. Scoop out any pips and discard. Pour marmalade into hot, sterilised jars and seal.

Comments

[VeggieGirl]

OHHHH yes, I hear ya on the busyness - same here :( Hang in there!!

Lovely marmalade!

[Amanda]

So glad to hear from you! I hope you are lovig our urban spread :)

[Manggy]

Good luck on your new endeavor, Syrie! I know you'll kick arse.
Beautiful pictures! My favorite part about marmalade is biting into the peel :)

[Rosa]

What a delightful marmelade and beautiful pictures!

Cheers,

Rosa

[mycookinghut]

That's nice! always have a dream to take up professional course to become a chef... but, I don't know when that is gonna happen. Keep it up, I am sure you'll do well, Chef Syrie! :)

[Gail]

The marmalade sounds delicious and the photos are beautiful. I'm glad I'm not the only one who has been too busy lately to do a blog post!

[Sophie]

I hipe that you enjoy your study to become a chef,...I think that you are already one!

This marmelade sounds so good,...MMMMMMMM!!!

[anne@ixcanaan.com]

Excellent blog ... the marmalade, the photos, the writing ... I always love getting it in the mail. All the best with your career path! You are a natural!

[Christie @ Fig&Cherry]

Absolutely fantastic photos Syrie! I do love cumquats because of the tartness. I bet the real vanilla mellows the jam a bit though - lovely combination!

[Peter G]

Good luck with becoming a chef...I'm sure you will be fantastic. I'm trying to imagine the aroma of opening a jar of this to spread on toast in the morning! Yum! looks delicious!

[buytramadol-jasmine]

I agree with with Rosa, the images are really great. I currently enjoying myself too in photography nowadays.

Anyway, back to the food, I think will serve as a good gift. Now I know what would be my gift on my grandmother's birthday! yehey!

[Cynthia]

Good luck with your studies. I know that you will be great!

[Lorraine @NotQuiteNigella]

Best of luck with your cheffing! :) Sounds veyr exciting. Cumquats are perfect for a marmalade, thanks for a great idea!

[Young Werther]

Unfortunately I don't have a cumquat tree but I do have lemon. Always at a lost of what to do with them...

[Ribbon]

Yum... just been out picking fruit this evening and now due to a google search I've landed here in the right place I believe:)

best wishes & thanks for this great recipe
Ribbon

[ronell]

You're studying to become chef!! Good luck, I have no doubt that you will be an excellent one!
ronelle

[Buy Fioricet Online]

Cool and interesting dish you have there. I think it has very unique taste. Keep on creating and innovating dishes you can find.

[Syrie]

Thanks Veggie Girl. Lovely to hear from you.

Thanks Amanda!

Thanks Mark. Me too. It adds so much depth to the spread.

Thanks for the encouragement my cookinghut!

Thanks for visiting Rosa!

Hi Gail, I know I wish I could post more but it all seems to much. Next year I'll be more regular and frequent with my posts.

Thanks Sophie.

Thanks so much for your kind words Anne. I really appreciate it.

Thanks Christie. The vanilla is a nice addition. I might add some cardamom next time too.

Thanks Peter! Yes the smell just gets better and better.

Thanks Jasmine. Yes they make great gifts.

Thank you Cynthia! Hope all is well with you.

Hi Young, Maybe do a lemon-lime marmalade!

It was meant to be Ribbon! Hope you like it.

Thanks so much Ronnelle!

Thank you for visiting BFO.

[pigpigscorner]

Good luck with ur studies!

[Marc @ NoRecipes]

Looks wonderful, unfortunately kumquats are so expensive here, a jar of jam would cost a fortune! Good luck with your chef studies!

[2010 shanghai world expo]

Some people say the taste of cumquat is strange .But i like its taste.We often eat it as fruit.