Receta Kumquat Marmalade 金吉果酱
Kumquat Marmalade
Ingredients:
- 750g fresh kumquat
- 250-300g granulated sugar
- 65g fresh squeezed lemon juice (1.5 lemon)
- 160g fresh squeezed orange juice (3 oranges)
- put all the seeds from the kumquat, lemons and oranges into a cheesecloth bag and secure well. (I used disposable tea bag)
- water
Day 1 第一天
Day 2 第二天
Day 3 第三天
I didn't cook the kumquats to mushy stage. You can do so by cooking the jam a little longer.
Done! 完成！
Method:
Day 1
Soak the kumquats in warm water for 15-20 minutes. Rinse the kumquats thoroughly with clean water.
Halve the kumquats and remove the seeds with a bamboo stick. Slice kumquats into thin rings.
Add the sliced kumquat, sugar, juice from lemons and oranges into a large ceramic pot. Add enough water to make sure all the kumquat slices are just submerged in the liquids. Place the bag of seeds into the pot as well.
Bring the mixture to a boil before lowering the flame to a simmer for 15 minutes, stirring periodically. Skim off any scum that forms on the surface.
Turn off the flame and leave the pot to cool down to room temperature before covering.
Day 2
Bring the mixture to a boil and simmer for 10 minutes, stirring periodically.
Skim off any scum that forms on the surface. It should be considerably less than Day 1.
Turn off the flame and leave the pot to cool down before covering.
Day 3
Remove the bag of seeds from the pot. Squeeze to extract all the pectin from within into the pot directly.
Bring the mixture to a boil again and stir carefully but continually to prevent the thickened jam from sticking to the bottom which can burn and char the base of the pot.
Simmer for 10 minutes with stirring and perform 'cold plate test' to check consistency if necessary. Chill a small plate in a freezer for at least 20 mins. Place a dollop of jam onto the plate and run a clean finger down the middle of the small puddle of jam. When the jam reaches the run consistency, the two separated pools should remain parted.
Pour the hot jam into sterilized jars and seal properly by inverting the lidded jars onto a heatproof surface to cool. Then place them in the refrigerator.
Please refer here for more detail of the recipe by Alan Goh
750克 金吉
200-300克 砂糖
65克 柠檬汁 （1粒半柠檬）
160克 鲜橙汁 （3粒香橙）
金吉浸泡在温水中15-20分钟。然后冲洗干净。
煮滚金吉料类，转入小火闷煮约15分钟，要不时的搅拌。捞去浮沫。
煮滚果酱，小火煮约10分钟。要不时的搅拌。捞去浮沫。
再把果酱煮滚，须不停的搅拌以免锅底烧焦黏底。然后转入小火闷煮10分钟。
则试凝固点 - 预先把一个小碟子放进结冰室最少20分钟。取出倒上少许刚煮好的热果酱，能画出痕迹就表示果酱以煮好了。
更详细的过程请参阅Alan Goh食谱