Every winter cumquats grow in abundance on mum’s tree. As the tree gets older I find that the fruit is larger and sweeter and so this year I decided to make CUMQUAT MARMALADE. I am very fortunate that my husband bought me a thermomix a couple of years ago and so I decided to try making marmalade using it. 

Now I’ve decided to make this marmalade a little bitter and sour as I love that quality about cumquats so you’ll notice I haven't used the 1:1 ratio of fruit to sugar that is traditional when making jams and marmalades. If however you would like to make it sweeter then just add another 100g of caster sugar. 

The added vanilla bean extract and honey give this marmalade depth in flavour and really make the cumquats shine. 

Now I’m hoping I’ll have the time to make some Candied Cumquats as well but I must admit the way that mum makes them are the best!  I will have to find the time after work to pop in and cook a few jars with her and hopefully get that recipe up for you as well. 

Hope you're all having a beautiful day! In Sydney we are having a bizarre winter day of 24 degrees celsius! I’m in a t-shirt and can’t believe I was freezing yesterday…. that’s Sydney weather for you! 

Anyway, hope you guys give this a try if you are a cumquat fan! x

500g cumquats

350g caster sugar 

5 tbs honey

150ml water

1/2 tsp ground cinnamon

2 tsp vanilla bean extract with seeds

1/4 tsp ground cloves (optional)

Juice of 1 lemon

  1. Quarter the cumquats lengthways and take out any seeds. Add to the thermomix bowl and pulse chop so it breaks then down further.

  2. Pour the water and lemon juice into the bowl and cook for 8 minutes / 100 degrees / speed 2. 

  3. Add all other ingredients and cook for a further 20 minutes / 100 degrees / speed 2. If marmalade starts to overflow, reduce speed to 1.

  4. Allow marmalade to cool down enough for it to be safe to pulse blend again to further break down cumquats. (This is a personal preference as I prefer a smoother marmalade than one with chunky pieces)

  5. Pour into prepared and sterilised jars, close lid tightly and tip upside down until completely cooled. The jars can be stored in a cool dark place for up to 6 months. Once open must be refrigerated. 

Note: To test if marmalade is set place a dessert plate in the freezer for 10 minutes. Take it out and place a spoon of marmalade onto the plate. If after a minute when your finger is used to push the marmalade on the plate it ‘wrinkles’ rather than it be runny then it is set and ready. 

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