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.

Bar Top: Marmalade Whiskey Sour

Here’s a whiskey sour with a more feminine flare.  It uses marmalade as the sugar base instead of simple syrup and an egg white to make it frothy.  I love to serve it in my retro coop glasses to up the sophistication level.  Your significant other might look at you crazy when you hand them this whiskey sour but they will forgive you once they taste it because, although it looks feminine, the taste is pure whiskey.

I like to use bourbon for this recipe because bourbon has a deeper flavor and can hold up to the punch of the marmalade.  My favorite bourbon is Corner Creek Reserve Bourbon Whiskey.  This bourbon is aged in New American Oak and has the distinct woody flavor of bourbon without the harsh after taste.  This bourbon is moderately priced for a bourbon and I find I like the flavor a lot more than bourbons that are much more expensive. 

A few tips for your home bar:  when a drink calls for an egg white it’s to make that drink frothy.  The frothiness is not necessary for the drink but it is highly recommended.  I have made this drink with and without the egg white.  The egg white, when shaken, adds a lightness to the drink that is irreplaceable.  However, as much as I eat eggs and bake, I never wanted to waste an egg white on a drink…so, I got smart.  I keep a can of Deb El Just Whites as an ingredient in my home bar.  The instructions on the can will tell you how much egg white powder to add to how much water, you mix it up, and go!

Marmalade Whiskey Sour

Adapted from Saveur

2.5 oz Bourbon
0.5 oz lemon juice (I prefer fresh squeezed)
1 egg white
2 tsp Three Citrus Marmalade
3 drops Agnostura Bitters

1.  In bar shaker add marmalade, lemon juice, bourbon, and egg white; mix it up with a spoon.  Add ice and shake until the shaker is frosty cold.  Strain into a coop glass.  Shake 3 drops of Agnostura Bitters over the top and swirl the bitters around with a tooth pick into whites.  Enjoy!

Calgon…Take me away!

Marmalade Basted Chicken

I love to make a good baste with marmalade and 3 Citrus Marmalade is just the right one!  The sugars in the marmalade creates a lovely crust over cooked meat because it caramelizes under the heat.  The best way to cook this is to cook in the broiler (in the winter) or over the grill (in the summer).


To get the most flavor injected into your meat, poke holes with a fork through out the meat, then brush on the marmalade baste.  I like to brush on the baste to marinade the meat (in this case chicken) for about an hour before I fire it up.  When I throw the meat in the grill or under the broiler, I flip the meat every 3-5 minutes and brush on a new layer of baste every time I flip the meat.  I find that 15-20 minutes is the perfect amount of time for chicken.  When the chicken is done, you will have a lovely caramelized crust and when you cut into the chicken, you will find the chicken very moist.  

Oops, I almost forgot to take a “finished” picture! Excuse the messy plate.  I had to take the picture before the last pieces were taken!
Marmalade Marinade & Baste

Yield: Enough for 1 pork loin or 4 servings chicken

1/8 cup 3 Citrus Marmalade
1/8 cup olive oil
Salt, pepper, garlic powder, & onion powder to taste
1/8 cup of orange vinegar, or to taste

  1. Combine marmalade and olive oil in a small bowl, whisk with fork until emulsified. Add salt, pepper, garlic powder, and onion powder to taste. Add orange vinegar to loosen up the baste.
  2. Whisk
  3. Adjust seasonings to taste. Add more olive oil or vinegar to make it to the consistency you prefer.

Three Citrus Marmalade

I’ve always been on the fence about marmalade.  Some commercial marmamalades are too tart, some are too bitter, and some are too sweet.  There are hardly any that I could find that I really truely liked.  So, when I recieved Eugenia Bone’s book Well-Preserved, it surprised me that I really wanted to try her Three Citrus Marmalade.  It sounded so good on the page.  Yes, the very first jam I ever made was a marmalade (what can I say?  I’m an overachiever!).  It was hell.  I stayed up until 4 am making it…but you know what?  The next day when I tried some of the excess marmalade with toast, it was amazing.  The.  Best.  Marmalade.  Ever.  Having a mix of three different citrus really balances out the individual strong flavors of all the citrus.  I really want you to make this marmalade.  Really.

The name of the marmalade says it all:  Three Citrus.  You can use any three citrus you want just be sure to use oranges and lemons.  You can use ruby red grapefruit, seville oranges, navel oranges, cara-cara oranges, meyer lemons, ponderosa lemons, etc; as long as you stay with the ratio 1 grapefruit:  3 oranges: 2 lemons  For this batch, I used a pomelo, 3 navel oranges, and 2 lemons.  The easiest way to make this marmalade is in two days.  If you break it down into two days, you won’t be up until the wee hours of the morning finishing the marmalade.

On the first day, once you have scrubbed and dried your citrus, you want to peel each citrus in as large of pieces as you can get.  It’s easiest to do this with a paring knife.  A paring knife will allow you to make equal sizes of peel.  You’ll then cut off as much pith from the peel as possible. 
Once you have the citrus peel cleaned.  You will cut the citrus peel into small matchsticks until you have one cup.  I don’t like the taste of grapefruit peel so I leave it out (I find it too bitter) but I alternate between lemon and orange peel so that I have an equal amount of both.  Some people like all orange, some people like all lemon.  It’s really up to you and what you enjoy.

In a medium pot, add the slivers of rind and cover with 3 cups of water.  Cook over medium heat for about 25 minutes.  Do not drain.


 You will cut the citrus in half across the equator and pop out any seeds.  Using your food processor, blend up the citrus into a pulp.  At this point you want to measure your pulp.  However much pulp you end up with, you will add that much sugar on day 2.  I had 4 cups of pulp. 

Pour this pulp into the pot with the rinds and water.  You will stir this up, cover, and put in the fridge overnight.

On day two, transfer the pulp mixture into a wide heavy pot.  Add the sugar in accordance with how many cups of pulp you ended up with the night before (I added 3 cups, 4 cups is just too sweet for me) and a teaspoon of butter (the butter will help the marmalade from foaming up).   Cook over medium low heat until your candy thermometer reaches 220 degrees.

You will need to prepare at least 4 half pint jars.  I always have extra with this recipe, however, so I always prepare 5-6 half pints.  I ended up with 5 half pints and an 1/8 of a cup that I poured in a ramekin to put in the fridge.  Process using BWB for 10 minutes



Three Citrus Marmalade
Yield:  4 half pints
1 Grapefruit
3 Oranges
2 Lemons
3 cups of sugar
1 teaspoon of butter
Day 1
  1. Peel citrus in as big of pieces as possible.  Cut most of the white pith off of the rind.  Cut the rind, alternating between citrus peel, into little match stick until you have 1 cup.  Pour rind into a medium pot, cover the rind with 3 cups of water and cook at medium high heat for 25 minutes.  Do  not drain.
  2. Cut the citrus in half across the equator, pop out the seeds, and grind in your food processor until you have a thick consistent pulp.
  3. Measure the pulp and take a mental note of how many cups you had.
  4. Pour the pulp into the pot with the citrus rinds, cover, and put in fridge to rest overnight
Day 2
  1. Prepare 6 half pint jars per “Kitchen Tactics:  Boiling Water Bath Canning”
  2. Pour pulp mixture into large, wide pot.  Add 1 cup of sugar to 1 cup of pulp.
  3. Add 1 teaspoon of butter
  4. Cook over medium low heat until candy thermometer reaches 220.
  5. Pour into prepared half pint jars, leaving 1/4 inch head space.
  6. Process for 10 minutes