Friday, May 3, 2013

Chardonnay Kumquat Marmalade

From a distance, it may seem like I really love me some kumquats.  I mean, kumquats are tiny little fruit and I've already posted many recipes about them...but, while I do enjoy kumquats I do not luuurrrrvvvvvvveeeeee kumquats.  Let me tell you a little story about this batch. 
 
This batch of kumquats was the "original" batch of kumquats that I ordered.  I ordered them through a certain online distribution company (not a farm) and when I received an email back confirming my order I was extremely excited, "Kumquats!  I will finally get kumquats!".  So I anxiously waited and waited...and waited...and waited.  After the first week and a half I tried to send an email to the distribution company to ask when my fruit would be delivered.  The email was bounced back as not deliverable.  Hm.
 
oh sweet kumquats, you have been on quite an adventure!
 
I thought that was odd, so then I tried to contact them through their online chat application.  I waited and waited while the chat application tried to contact a customer service representative.  After 30 minutes and no communication, I closed the chat.  Hm. 
 
I picked up the phone.  I called their customer service number and it was busy.  I tried to call again.  It was busy.  Hm. 
 
Apparently I had been had by fraudsters!  "BAH!  I WANT MY KUMQUATS," I yelled as I shaked my fist in the air.
 
I call my bank to tell them that this particular website was a fraudulent website.  Well, because the automatically generated email from my order did not specify a date when the product would be delivered, by law, I have to give the company 30 days to deliver my product.  I waited...and waited...and finally, I got tired of waiting and ordered my second batch of kumquats directly from a farm and received those within 5 days. 
 
Two weeks later, I recieve an automatically generated email from that distribution company informing me that my kumquats have been shipped.  I figured that it was a faux email to get my hopes up into thinking that a product was on it's way.  Lo-and-behold, 3 days later I had a neat little package at my doorstep.  The kumquats!  THOSE BASTARDS!  So, I gave them a good washing and turned them into Chardonnay Kumquat marmalade!
 
This marmalade is broken down into 2 days.  First I cut them in half and then thinly sliced them.  I kept one pile of the kumquat fruit and kept one pile of the seeds.  I sliced 4 cups of fruit.
 
 
Place 4 cups of fruit in a medium sized pot and add 2 cups of chardonnay and cover.  Bring to a boil, lower the heat, and simmer for 10 minutes and then turn off the heat.  Let it rest for about 10-15 minutes.  Do this two more times for a total of three times.  Let cool and then place in the fridge overnight.  Ensure that you are stirring constantly, you do not want to burn the fruit.
 
Put the seeds in half a cup of water and place that in the fridge overnight.  The seeds have all the pectin and when you soak the seeds in water overnight, the pectin will leach out of the seeds and into the water.
 


 
The next day, over the pot of kumquat syrup, pour the seeds and water into fine cheesecloth and tie it up.  Place this in the pot.  At this point, using your best judgement, if the syrup looks too thick go ahead and add water and/or chardonnay to loosen it up.  Add 2 cups sugar, bring to a boil, lower to simmer, and cook until the thermometer reaches 220.  

 
Process in BWB for 10 minutes.  Yield should be about 3 half pints.


 
Chardonnay Kumquat Marmalade
 
Yield:  3 half pints
 
4 cups kumquats, half and thinly sliced
2 cups chardonnay
1/2 cup water
2 cups sugar
 
  1. Half and thinly slice kumquats until you have 4 cups of sliced fruit.  While slicing the fruit, be sure to reserve the seeds.
  2. Place fruit in a medium sized pot with 2 cups of chardonnay.  Cover, bring to a boil, simmer, and cook for 10 minutes.  Take off the heat and let rest for 10-15 minutes.  Repeat this 2 more times for a total of 3 times.  Let cool and place in the fridge to rest overnight.
  3. Place the seeds in 1/2 cup of water and place in the fridge to rest overnight.
  4. When you are ready to finish the marmalade, over the pot pour the seeds into a fine cheesecloth and place in the kumquat syrup.  At this point, you may need to add more water or chardonnay to the syrup if it's too viscous.  I had to add about a cup of water.  Use your best judgement.
  5. Add 2 cups of sugar.
  6. Bring to a boil, lower the heat, and simmer until your thermometer reaches 220.
  7. Following Kitchen Tactics:  Boiling Water Bath Canning, prepare 3 half pints and process for 10 minutes.

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