Reviewed: Jan. 30, 2012

I love this recipe.... I do everything that it says..BUT I did add chopped cyrstalized giner and used a texas red grapfruit instead of orange. What a color!! This marmalade is great spread over Brie cheese. What a treat tohave this around all year

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Reviewer:

elaine

Reviewed: Jan. 28, 2012

Thanks, I loved not having to mess with pectin. The consistency was just right without it. This is the perfect way to use the kumquats from our little tree. It produces just enough to make a delicious batch. I reduced the water by two cups, as others suggested, and reduced the sugar by a cup.

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Reviewer:

Jillo

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Cooking Level: Expert

Reviewed: Jan. 26, 2012

Wonderful taste! I had planned to triple this recipe, so used 75 kumquats, 6 oranges and 6 lemons. I ended up with 8 cups fruit/water mixture, added 4 tbsp pectin, 2 tsp vanilla and the lemon juice from 6 lemons. The taste is wonderful! However this did not set up well. It's not runny but not set up. Next time I would add MUCH less water (probably 1 cup for 1 cup of fruit). And add more pectin, probalby 6 Tbsp. The taste is wonderful though. The vanilla really adds!

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Reviewer:

Chef Colleen

Reviewed: Jan. 14, 2012

I'd rate this higher if it were easier. Modified this to be done in less than an hour and added different flavors for different batches. I used 1 lb fruit, (de-seeded, then sliced in the food processor), 12 oz sugar and 2 Tbsp fresh lemon juice. Stir then microwave on high 6 min. Stir then microwave 2 min, continue in 2 min bursts an additional 4 times (complete cooking 16 min). Add 2 Tbsp brandy, 2 Tbsp bourbon, or 2 tsp gaaram masala. Pour into pint jars. Super easy and pretty yummy.

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Reviewer:

Feisty Dog

Reviewed: Jan. 2, 2012

I am not familiar with how to make marmalade and this recipe is a very poor description for a first timer. I read some of the other reviews and reduced the water by two cups and STILL was left with a watery mess at the end. Mine did not gel at all. Very disappointed.

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Reviewer:

MattR

Cooking Level: Expert

Living In: New Orleans, Louisiana, USA

Reviewed: Dec. 21, 2011

Total failure. I substituted a small grapefruit for one of the oranges and increased the lemon juice a bit. This would have made for a slightly less sweet marmalade, if only it had jelled at all. It didn't. I ended up with dozens of jars of liquid "citrusized" sugar. I cut the water a bit based on several of the reviews I read; however, I kept the sugar ratio as called for in the recipe. I soaked, boiled, etc., then brought the whole thing to 220 degrees as directed. No jelling. I should have used pectin. Maybe someone has a suggestion for what this syrup could be used for. It's definitely not marmalade.

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Reviewer:

desert51

Reviewed: Dec. 5, 2011

After reading all the reviews I realized that most people who tried this recipe suggested less sugar and water. I followed the advise, but also added very finely sliced strips of fresh ginger, which adds a zing to the marmalade. Great hit ! Try it with your holiday meats along with mustard too.

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Reviewer:

Anjali

Reviewed: Dec. 4, 2011

This recipe needs clarification! The directions are too vague and confusing and now I have 6 pints of kumquat syrup because of way too much water. It is very tasty syrup but unusuable for marmalade! Clarify the directions to show that the soaking liquid is NOT the amount of liquid used for cooking the fruit mixture. I would recommend a complete revision of the directions so that they are less confusing.

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Reviewer:

jimbos

Reviewed: Nov. 23, 2011

too much water at the begining. not clear whether we should drain the fruit or not after boiling it. then not one clue about the approximate time needed to finish it. very vague.

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Reviewer:

mervat

Reviewed: Jul. 11, 2011

Oh, how I wish I had read the reviews before I began to cook this recipe! I used no orange peel, and soaked overnight as directed. I also used half a cup of lemon juice, as I ahve a very prolific tree. After about 2 HOURS of boiling, I gave up and potted it. Next day I re-boiled it for a further 45 minutea and achieved a set! I live at altitude, and this affets the setting temperature of jams, as water boils at 94 degrees. Howver, it is a lovely marmalade, and gave me another use for my kumquats. I also preserve the fruit whole, in syrup. Incidentally, I am not sure how you could put the kumquats in a blender, because the variety grown in my country has LOTS of pips in, which need to be removed before cooking. A bit tedious but worth it!

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5 users found this review helpful