As you may have seen, we have been going gaga over citrus. We have laced our creme brulee with it, made a sald of it, showed you have tp segment it and now we are going to preserve it.
We pride ourselves on limitless food exploration and constantly strive to find and develop new ingredients, recipes and techniques to share with you. This post is all about kumquats.
Kum- What? Kumquats!
Kumquats are orange like fruits related to the citrus family, with an edible sweet rind and a pulp that smakd your palette with a sour acidic jolt. These are oval shaped olive sized fruits may be eating raw, whole and their seeds are also edible. Due to the sourness of the pulp they also hold up well in sweet or salty preserves. Originally from china they are widely used in Asia, nd traditionally been cultivated in Japan, Philippines, Taiwan and other countries in southeast Asia. They are now available in the countries all over the world.
Today we are playing up the naturally sweetness of the kumquats and balancing their sourness in a sweet and mildly spicy but ultimately divine preserve.
200g kumquats ( quartered lengthwise)
100g caster sugar
25g ginger ( peeled and small dice)
1 Cup water
1/8 tsp lemon zest.
Wash and halve then quarter the kumquats all lengthwise. Remove as many seeds as possible but some may be left in.
In a non reactive saucepan, bring to water, ginger and sugar to boil over medium heat. Stir and allow sugar to dissolve.
Add kumquats, reduce heat to a simmer and cook for 10 minutes
Run a lemon 2-3 times over a microplane zester to release a few shards of zest. Add grated ginger cook for another 2 minutes.
Strain through a sieve over large liquid measuring cup.
Pour the liquid back in the pot, heat should be medium, reduce to a syrupy consistency this should take about 5 minutes.
Place kumquats in a sterilized jar and pour syrup on top. May be served right away or refrigerate for up to two weeks.
CHEF’S NOTE: Acidic ingredients like citrus, tomato sauce should be always be cooked in non-reactive pans. These include stainless steel, ceramic, silorgan or enamel lined cast iron. There are exceptions to the rule, so an unlined copper jam pot like that from Mauviel may be used but certain unbreakable rules apply when using unlined copper. Due to the conductivity of copper, it is perfect for making jams and preserves but only for those using sugar. Also, fruit should never be placed in the pans without sugar. These are not the pots to prep or mash your preserves in. Recipes cooked in unlined copper should ideally contain at least 40% sugar as well. Unlined copper can be poisonous, especially when acidic foods come in contact, and unlined aluminum is also known to leach into foods, both potentially harmful with continued exposure because the body needs less of these elements. However unlined cast iron (without enamel) will leach iron in foods, tainting the flavours but extra iron could be beneficial to women. As far as I have noticed, women seem to prefer to find more insipid ways to boost iron intake.