every spring our lovely kumquat tree in our backyards it would be covered with fans of bright beautiful orange kumquats and we would harvest them and be left with many many kumquats so today I decided to make homemade murmur lights with kumquats now kumquats are these tiny citrus spirits that taste sweet on the outside and tart inside so when you bite into them you get the shark tank enos and then a sugary sweetness so let's get going with the marmalade you'll need to wash your kumquats first of course and then you want to cut the kumquats into quarters and this recipe makes about two cups of marmalade so we'll be using one standard one pine mason jar you want to remove the seeds but set them aside somewhere since we'll be using them later and then you see this white part that's the membrane and try to get rid of that as well but you want to save it sometimes it's hard to cut out the membrane which is the middle white part of the citrus so I sometimes skip that part but do your best if you can't then just leave the membrane as this at then for each quarter you want to slice it into thin strips and then cut the strips in half but it's up to you now you could also slice them into bits but keep in mind that how you cut them is how you finish marmalade both look so I do like my marmalade to have been peels because they look prettier and they're just my certain taste however if you like some texture or want to bite on the peels then just leave them into tiny bits so um continue cutting your kumquats and it'll take maybe about a half an hour to 45 minutes take your time you'll need a total of two cups of sliced kumquats now the reason why we say the membranes and seeds is because they contain pectin in them and that will help our marmalade turning to you marmalade I remember every year my mom would turn these into kumquat juice like lemonade or she would give them away to her friends and it's all myself sad to see them go so that's why I decided to make kumquat lock marmalade and they were beyond deliciousness anyways put the two cups of sliced kumquats into a medium sized pot and with two cups of sliced kumquats you should end up with about a quarter cup of the preserved membranes and see gather and put them into cheese clots of that none of that goes into the marmalade clip that to the side of the pot with the kumquats adds one cup of water and let the conk whip soak in the water on the countertop for at least one hour this way we can softer the peels a bit and some of the pectin will come out of the membranes and seeds after one hour of or more of soaking take out the cheesecloth and squeeze it some juice will come out and that is good there it's important that some of the pepsin get into our marmalade now before we cook become pots on the stovetop you want to put a plate into the freezer and you'll see why in a minute Oh so fill a large pot with water enough to cover a mason jar and you want to let it come to a boil on the stove while the water is starting to heat up start cooking the kumquats on medium-high heat and add a cup of white granulated sugar yes one cup it will give the right amount of sweetness and it will keep the marmalade on easily mix the sugar into the compounds well and then from then on you want to stir occasionally and now we're going to start multitasking yes multitasking so by around three to four minutes the water in the pot should be starting to Folio but still simmering and that's when you want to drop a towel into the water and a standard sized mason jar just one let that continue to heat up on high heat until the water comes to a boil you want the chart to sit in that boiling water for at least 10 minutes now back to the kumquats it should be producing quite a lot of steam by now so keep on stirring and you will still start seeing scum around the edges of the surface we want to discard them so just use this spoon to go around the edge and scoop out the yellow whitish stuff they are onion impurities and they can spoil your marmalade so be sure to get those out so now check on the pot of water if the water is boiling and the jar has been in the boiling water for at least 10 minutes you can turn off the heat so basically you want to make some jar to sit in boiling water for at least 10 minutes this partially sterilizes and oso heats up the jar and as soon which will take about 20 minutes c-calm pots will start boiling like crazy and you really need to start keep on stirring just give it a quick stir and then yes we aren't going back and forth stay with me lift the jar from the water and set it out onto a dry towel and flip it upside down so that it can so that it can dry out any excess water now go back to the kumquats and it should be vigorously boiling at around the 20-minute mark stir it and then turn off the heat take the plate that was in the freezer and spin a little of the mixture onto the plate then use your fingers to slash through the marmalade and if it leaves a mark then you are done if it still feels runny and does not seem to set when placed on the present plate continue cooking the magento gets to that point the total cooking time that marmalades will be twenty to twenty-five minutes once your marmalade is done cooking let it go on a wire rack for five minutes that way the peels won't settle on the bottom later in the meantime take the mason jars lid and pop that into the water in the pot which should still be hot just let them let it sit in the hot water for five minutes and then take the lid out and live it on the dry towel and then the last tab finally is to ladle the marmalades into a measuring cup and pour that into the mason jar the reason why we boiled the mason jar in the water was because if you pour hot jam into a cold jar the jar will likely break so just to be safe and Plus boiling the dark ball also sterilize the chart which means your jar will be clean for better storage and speaking of storage you can keep them marmalades for up to three weeks I'll also leave a brief summary of the process in the description so you can check that out you don't want to fill your nodes up to the top leave about one inch of space lastly wipe the rim of the jar with a clean paper towel and put the lid on and secure the jar with the ring and that is it there is the kumquat marmalade a super delish I paired it with some whole wheat bread I made on the same day and I was going to make a video on it but the breath didn't turn out so good so anyways I really hoped you enjoyed this recipe and video I'm sorry if you got a bit dizzy going back and forth so when you open the lid you should hear pop sound which means your jar was properly sealed oh yes aunt Berta taste it was so good I was taking yet it has the perfect amount of sweetness I got some of the complex in my marmalade as well this kumquat marmalade is really good and totally worth the effort so if you've got some kumquat give this a try