Nothing makes me more excited than home-grown produce. I’ve not had much luck with my own various attempts at a veggie patch, so when someone offers me produce from their own garden I’m at once delighted, honoured…and slightly envious.
This week (probably last week by the time I post this) I was lucky enough to be offered some end of season green tomatoes, and to my surprise they came bundled with a whole lot of cumquats! Green tomatoes are a favourite at my house and I already have a plan for those, but cumquats! New ingredients mean new skills, WHOO! I’m a sucker for a good learning curve…even at the risk of those tomatoes turning red in the mean time.
Brandied cumquats are a bit of a treasure if you’re keen to do some old lady style preserving but don’t have much time or experience. But they do require at least 2 months to “mature”, so patience is key.
Stephanie’s Brandied Cumquats:
- 500 gm cumquats washed
- 600 ml brandy
- 2 1/4 cup sugar
- 1 vanilla bean
There’s a lot of info on sterilising on the net but my preferred method is as follows:
- Wash the jars and lids in fresh, hot soapy water, then rinse and stand them in your sink or draining board
- Place the lids in a clean bowl (any old bowl, just not plastic)
- Pour boiled water (I do it straight from the kettle) into each jar, right up to the brim (let it overflow if you must) and over the lids so that they’re completely covered
- Let the jars and lids stand for a few minutes (at least 10 I’d say) then carefully tip out the water making sure you don’t burn yourself* or touch the rims as you go
- Allow them to air dry, upside down on your dish rack
- Be sure to avoid touching the rim or inside of the jars as much as possible
Once sterilised, it’s just a matter of filling your jar (or jars in my case) with the cumquats (and vanilla bean) pouring in the sugar and finishing with the brandy. My sugar created a bit of a plug about half way through my brandy pour so, with the lid securely on, I gave it a bit of a jiggle and shake to loosen it up then poured in the remaining brandy.
Stephanie suggests that you give the cumquats a stir every few weeks (with a sterilised skewer) to help dissolve the sugar and rotate the cumquats through the brandy. I’ll probably just give them a shake every now and again.
Now all I have to do is wait 2 months till I can taste those little brandied orbs!
- 2 kg cumquats, washed
Even though Stephanie’s recipe is pretty straight forward I still googled a few more recipes and tips on marmalade making because I’ve never made it before. And because it’s my natural inclination as a food nerd.
Most recipes call for the fruit to be very finely sliced so that 1) the rinds aren’t chewy and 2) to maximise the pectin. Pectin is the gelling agent which has to be added to most jams and jellies to give them their familiar texture. Marmalade is different because citrus fruits already contain high levels of pectin, found in the skins and pips, so adding extra is unnecessary.
Stephanie’s recipe stands apart from the few other recipes I read in that it calls for the chopped fruit (she leaves it up to you to decide whether you want to finely slice or just quarter the fruit) and muslin encased pips to be left soaking, overnight, in water (enough to just cover it). My theory is that this draws out the pectin and probably cuts down on the cooking time. Thanks Stephanie!
The next day you need to measure and count (and remember) the number of cups of cumquat/water mix as you scoop it into a heavy based pan for cooking (fruit, water, pips…everything!). Cook the fruit and pips (still in the muslin) in the soaking water over medium heat until tender, then add 1 cup of sugar for each cup of mixture you counted before. So if you measured 10 cups of cumquat/water mix, add 10 cups of sugar. Yeah. I need to go buy more sugar now too!
BBC GoodFood’s Seville Orange Marmalade recipe suggests that you turn the heat right down after you’ve added the sugar and allow it to completely dissolve before bringing it up to a rolling boil; completely resisting the urge to stir or scrape the edges down (something I failed to do…oops!). Some more reasearch reveals that this process minimises crystallisation which is only apparent once the ‘lade has cooled. I’ll have to report back to let you know if my pot scraping made much difference.
Different recipes suggest different cooking times after you’ve added the sugar. Stephanie suggests 25 minutes and BBC says 10. I was a bit lax in my timing, but I think it was closer to 25 mins; you need to get the mix to setting stage (a bit of science!).
To test whether the mix is ready to set, stick a couple of small plates in the freezer after you’ve added the sugar. After boiling for a while (let’s say 15 minutes), remove the pot from the heat and allow the mix to settle then put a blob of liquid on your frozen plate. Stick it back in the freezer for a minute then get it out and drag your finger through it to see whether it remains in 2 distinct halves. If not, put your mix back on the heat and test every couple of minutes. You can also test for setting stage using a sugar thermometer (setting stage occurs at approx 104/105 degrees celcius), it’s probably way easier…but I don’t have one.
After a successful “setting test”, turn the heat off and allow the bubbles to subside. Pluck out the muslin and squeeze it out with some clean rubber gloves (or something else that’ll protect your hands!). Around the edges of your pan you’ll notice quite a bit of scum that will need scraping out. Again…resist the urge to scrape the edges down to avoid crystallisation.
Allow the mix to cool for about 10-15 minutes then gently stir the mixture before pouring into sterilised jars. Allowing the mix to cool slightly before bottling will help prevent the fruit sinking to the bottom of your jars!
Oh. P.S. Look at the pips I rescued from the muslin. Gorgeous!