Kumquat Marmalade | 金桔果皮醬
A bright, soft-set marmalade crafted with fresh kumquats and rock sugar for a clean, rounded sweetness. This recipe balances the vibrant citrus oils of the peel with a gentle tartness, creating a versatile preserve that pairs beautifully with toast, scones, or soft cheeses.選用新鮮金桔與冰糖熬煮，質地晶瑩、凝固度柔軟。以冰糖的清甜完美平衡柑橘果皮的天然微苦與芳香，呈現純粹且層次豐富的果醬風味，是搭配多士、司康或輕芝士的理想選擇。
Ingredients
- 270 g Fresh Kumquats 新鮮金桔
- 180 g Rock Sugar 冰糖 lightly crushed 稍微敲碎
- 200 ml Water 水
- 1 tablespoon Lemon Juice 檸檬汁
Instructions
Instructions | 做法: （大約一樽 200ml 份量，about 1 x 200ml Jar)
- Prepare the fruit: Wash thoroughly. Slice crosswise and remove seeds. Keep both peel and flesh. 準備水果： 將金桔洗淨，橫切並去籽。保留果皮與果肉。
- Soften the peel: Simmer kumquats and water for 15–20 minutes until translucent. 軟化果皮： 將金桔與水煮 15–20 分鐘，直至果皮透明。
- Sweeten: Add rock sugar and lemon juice. Stir over low heat until dissolved. 加入冰糖： 加入冰糖與檸檬汁，小火攪拌至溶解。
- Boil to set: Increase heat slightly and simmer for 10–15 minutes until it reaches the setting point. 熬煮： 稍微加大火力，煮 10–15 分鐘至果醬達到凝固點。
- Jar: Pour hot marmalade into a warm, sterilised jar and seal. 裝瓶： 將熱果醬倒入預熱、已消毒的玻璃瓶，密封。
Video
Notes
Yves Tips: The Science of Setting
To ensure your marmalade sets perfectly without losing its vibrant colour and fresh aroma, keep these three professional tips in mind: 1. Gentle Heat to Release Pectin
Use controlled heat to coax the natural pectin from the fruit. Start with low to medium heat and gradually increase as the fruit softens. 2. The Water Balance
During the initial simmering, ensure the water just covers the fruit. Do not add extra water unless the fruit is at risk of sticking; it will release its own juice as it softens. 3. Cold Plate/Spoon Test
Because this recipe uses rock sugar and pectin-rich kumquats, it may reach its setting point before the traditional 105°C. When bubbles become large and slow, perform the test: place a spoonful on a chilled plate or spoon; if the marmalade forms two separate drops instead of running in a stream, it is ready.
煮製要點：熱釋果膠的秘密 為了讓果醬凝固完美，同時保留鮮亮的色澤與清新香氣，請留意以下三個專業小技巧： 1. 火力釋放果膠
使用溫和火力，讓水果中的天然果膠逐步釋放。先用小火或中小火慢慢加熱，水果軟化後再逐步增加火力。 2. 水分掌控
在初步燉煮時，水量只需覆蓋水果即可。除非擔心粘鍋，否則不要額外加水，水果會隨著軟化釋出汁液。 3. 冷盤/匙測試
由於本食譜使用冰糖與果膠豐富的金桔，凝固點可能早於傳統 105°C。當鍋中氣泡變大且緩慢時，取一小匙放在冰冷的盤子或湯匙上；若果醬呈現兩滴分離而非連續流動，即表示已達凝固點。
To ensure your marmalade sets perfectly without losing its vibrant colour and fresh aroma, keep these three professional tips in mind: 1. Gentle Heat to Release Pectin
Use controlled heat to coax the natural pectin from the fruit. Start with low to medium heat and gradually increase as the fruit softens. 2. The Water Balance
During the initial simmering, ensure the water just covers the fruit. Do not add extra water unless the fruit is at risk of sticking; it will release its own juice as it softens. 3. Cold Plate/Spoon Test
Because this recipe uses rock sugar and pectin-rich kumquats, it may reach its setting point before the traditional 105°C. When bubbles become large and slow, perform the test: place a spoonful on a chilled plate or spoon; if the marmalade forms two separate drops instead of running in a stream, it is ready.
煮製要點：熱釋果膠的秘密 為了讓果醬凝固完美，同時保留鮮亮的色澤與清新香氣，請留意以下三個專業小技巧： 1. 火力釋放果膠
使用溫和火力，讓水果中的天然果膠逐步釋放。先用小火或中小火慢慢加熱，水果軟化後再逐步增加火力。 2. 水分掌控
在初步燉煮時，水量只需覆蓋水果即可。除非擔心粘鍋，否則不要額外加水，水果會隨著軟化釋出汁液。 3. 冷盤/匙測試
由於本食譜使用冰糖與果膠豐富的金桔，凝固點可能早於傳統 105°C。當鍋中氣泡變大且緩慢時，取一小匙放在冰冷的盤子或湯匙上；若果醬呈現兩滴分離而非連續流動，即表示已達凝固點。