Kumquat Marmalade

Preparation info
  • Yield:

    1.5 kg

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


  • Kumquats, halved, seeded, blanched 750 g 1 lb 10.4 oz 50


  1. Blanch the kumquats in boiling water; drain.
  2. Combine the kumquats with the sugar in a sauce pot and cook over medium heat until the rind of the kumquats is translucent or the mixture reaches 69° Brix.
  3. Let the mixture cool slightly, and then purée slightly in a Robot Coupe. It shouldn’t be completely smooth; it should be chunky.
  4. Cool over an