It’s Cumquat season and I’m about to tell you why you should go to the trouble of making Marmalade from the sour little buggers.
It is the key ingredient in the sauce I make to go on charcoal chicken and delicious on toast in the morning.
Now the sauce it’s self is the easiest thing ever, just mix / blend Chapolti chilli into your marmalade to get the heat level you like.
Or for people that don’t like chilli just blend the marmalade a little and brush onto the cooked chicken, serve immediately before your hungry diners get violent.
Ok that’s the easy part.
Making Cumquat marmalade is a slow labour of love, the oval shaped ones are best and don’t get them over ripe, you want the piquant flavour.
Soak in cold water over night.
slice them say 4 times each into disc’s
Remove the pips and set aside this will take hour’s The pips go into a small pot and are simmered to extract the pectin you can add extra pectin if nervous.
My wife makes the marmalade so this is just from observation.
Follow a normal marmalade recipe after that.
If you want it for toast as well Don’t over cook as the lovely golden colour will darken and the bright flavour will go.
I started making my sauce from a batch of failed marmalade, also after a year the flavour falls away but mix chilli with it and all is well
Often people have a Cumquat tree and don’t use the fruit so ask around.