As Term 3 wound up in the hills, we decided to celebrate with damper and kumquat marmalade. After collecting the ripe fruit from the trees, the young ones all sat together and prepared it for jamming and canning.
It's such a joy cooking with children, a joy that dwindles in some areas of our society now. To pass simple knowledge, through hands on learning and community is something that sticks with the children like...well...sticky marmalade!
We thought we'd share this simple recipe here in the digital realm too so our community can get amongst it whether near or far (Kumquats permitting)
Let's jump into it!
RECIPE
INGREDIENTS
- 2 cups sliced kumquats
- 3 cups water
- 1 cup sugar
METHOD
- Slice Kumquats across the equator, leaving the peel on but taking the seeds out along the way.
- Pour three cups of water and the sliced kumquats together
- Set aside the fruit and water for 3-4 hours so some of the naturally occurring pectin can seep into the water.
- Turn pot on and bring mixture to a simmer, cook for 35-40 minutes adding extra water if necessary. It should thicken up like jam.
- Add the sugar
- Simmer for another 5-10 minutes, until the sugar has dissolved and the mixture has gone gel like
- Spoon into sterilised canning jars, tapping to remove air bubbles.
- Enjoy and lick your lips!
