Kumquat Whiskey Marmalade
Ingredients for about 8oz. of marmalade
• 550g kumquats
• Zest and juice of 1 organic lemon.
• 4 slices of fresh ginger
• 145g caster sugar
• 236ml of water
• 15ml of whiskey
Quarter the kumquats lengthwise and scoop out the inner seeds and membranes. You want to be left with just the peel. This is easy to do with a small paring knife. Thinly slice the peels into strips.
Place the peels in a heavy pot. Add the lemon zest and juice, ginger, sugar, and water.
Place the pot over high heat and bring the mixture to a simmer, stirring occasionally. Reduce the heat to medium, keep cooking and stir occasionally for 10 minutes.
Continue cooking and stirring for 30-40 minutes, until the mixture is thick enough so that if you scrape a spatula across the bottom of the pan, you can briefly see the bottom of the pan before the marmalade spreads back out.
The mixture should reach a temperature of 101-104C. Remove from heat and allow to cool slightly, for 5 to 10 minutes.
When it has cooled slightly, add the whiskey, and combine. Spoon into a sterilized jar and allow to cool completely before refrigerating. Keeps in the fridge.