I have always been a big fan of marmalade especially Orange marmalade. I always have a jar ready in my refrigerator. Store bought marmalade is always too sweet and full of preservatives. My first foray into jam (i.e. marmalade) or preserve making was a huge success! I made 10-12 8oz bottles of Persimmon-Orange marmalade that was fantastic! After sharing some with friends and family, devouring almost all the rest with some healthy, delicious Quinoa bread making Paneer toast, I am down to my last bottle.
Right now, kumquats are in season and pervading grocery stories. Kumquats are sweet but tangy and delicious to eat.
1 lb kumquats
1 cup orange juice
1 cup maple syrup
1-2 anise stars
Rinse and trim the edges of the kumquat fruit. Thinly slice the fruit, extracting the seeds and setting them aside. Add the sliced kumquat to a bowl. Add one cup orange juice (juice of about two oranges), and 1-2 anise stars. Add maple syrup and mix well. Place the seeds of kumquat in a cheese cloth and place in the bowl and transfer the bowl to the refrigerator for 12 hours.
After 12 hours, remove from the refrigerator. Remove the cheese cloth with the seeds and throw away. Place the bowl on the stove and bring to a boil. Reduce flame to medium low and continue to cook until the jam thickens, about 25-30 minutes. If making large batches, prepare canning jars and preserve.