It’s that time of spring when kumquats arrive in abundance. When a friend of mine announced on Facebook that her tree was bursting with fruit, I jumped at the chance to make something yummy from them. I decided to try to make a marmalade and give it a slight twist by adding pasilla peppers. The results are truly unique, colorful and delicious! Thanks for the inspiration Talia! I’m giving a jar away to 2 lucky people who subscribe to cookplateshoot.com. Don’t worry, if you don’t win, here’s how you can make your own:
5 cups kumquats
3 dried pasilla peppers
a lot of sugar
Slice the kumquats into thin discs. Discard all seeds (this process is very tedious). Remove peels from the tangerines. Slice peels into very thin strips and roughly chop the fruit. Measure all fruit, peels and juice. Combine 2 cups of water for every cup of fruit mixture in a large non-reactive pot. Add 3 dried pasilla peppers with stems removed. Bring to a boil, reduce heat and simmer for an hour until peels become translucent. Sterilize your canning jars and lids while the mixture simmers by submerging them in boiling water for several minutes.
Use a submersion blender to puree the peppers. Don’t puree the whole mixture just the peppers! Now, measure the fruit and add 3/4 cup of sugar for each cup of fruit mixture. Return mixture to the stove and boil over high heat until sugar is dissolved. Stir constantly until the gel point is reached. Place marmalade in sterilized jars and seal finger tight. Finally, place jars in boiling water for a few minutes to finish the canning process. Remove from water and allow jars to cool at room temperature. Make sure all of the lids have vacuum sealed properly. Enjoy!