Kumquat果酱
I’ve been on a marmalade bender lately. Well, it’s actually been for the last few weeks. Winter, of course, is marmalade season and the markets in Paris are heaped with citrus: Corsican clementines, pretty yellow佛手柑,来自佛罗里达州的高粉红色葡萄柚(尽管有些人从其他地方推断出称呼 - 即卢浮宫),来自尼斯的绿叶柠檬,还有很多橙色。
架子堆积得如此之多,以至于沿着过道行走并从桩上掉下橙色卷并在脚上降落并不少见。(这就是为什么在使用之前洗任何水果是一个好主意。)这意味着我有很多果酱,以至于我的朋友路易莎她停下来,看到罐子堆在我卧室的架子上,她在柏林的公寓里说“我在做同样的事情”。有时我认为果酱制造可以被归类为流行病,如果是这样,有足够的证据表明我已经准备好进行干预了。
虽然库姆奎斯曾经被归类于外观类似的柑橘弟兄和姐妹(诚然,很难说,因为很难在他们的纳维尔斯下面看),但他们现在被置于另一个属类别(Fortunella), even though they share many characteristics of citrus fruits.
One of those characteristics is that they are winter fruits. And another is that they aretrèsbonpour lasanté(对您的健康有益),含有大量的维生素C。它们也使您感到更快乐,因为他们的浓郁味道味道甚至使冬天最黑暗,没有什么比早晨醒来更快乐的早上凝视着我的果酱架。
当我在室外市场购物时,我特别高兴,遇到了一大堆Kumquats。我sc起了一袋漂亮的袋子,把它们带回家,他们耐心地在冰箱里等着,直到我决定如何处理它们。
最初,我考虑过给他们一个快速的习惯,然后把它们抛弃poached prunes带有一勺冰淇淋。But I ended up sticking my fingers into the bowl of prunes a few too many times during the week and ended up with a small puddle of cinnamon-spiced dark syrup pooled in the bottom of a container in my refrigerator, which I didn’t think would go with anything.
So I decided to get out my小锯齿刀,切成我的命运水果,制作果酱。我添加了几条柠檬,不仅是为了散装它,而且由于我认为添加的糖,果酱会从一些额外的酸度中受益。
I normally spoon my marmalades on morning toast, but after I made this batch, I had cleaned up the kitchen and was going to reward myself to a nice bowl of豌豆汤和一些午餐科特奶酪和 - 像大多数好主意(以及一些坏主意)一样,我突然想到,蛋yarmade可能对我切入警棍的坚果奶酪可能会很好。
果然,是。幸运的是,我有三只漂亮的果酱罐子可以添加到我的收藏中。今年到目前为止我做了Seville orange marmalade(八罐)和四罐混合果酱,使用从树上摘下的佛手柑和柑橘西西里岛。一种fter all that slicing, seeding, and simmering, the last pot of marmalade has been jarred and stored; they’ll last me through the winter. And if I am prudent, a number of spring and summer mornings as well.
Kumquat果酱
- 2柠檬,,,,茎,纵向一半,播种,切成薄片
- 1磅(450克)金橘s,,,,茎,播种和切成薄片
- 保留柠檬和kumquats的种子
- 5 1/2杯子(1.3L)water
- 2杯子(400克)sugar
- 捏盐
- 可选:1/2茶匙Kirsch或其他酒
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将柠檬片放入大型非反应锅中。用冷水盖住,煮沸。减少热量并小火煮,直到柠檬透明,约5分钟。流走。(丢弃水。)
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将浅色的柠檬放回锅中。将种子从柠檬中绑起来,然后将kumquats牢固地扎在一块芝士石上,并将种子袋与切成薄片的kumquats和水一起加入锅中。煮滚;从火上移开,盖上盖子,静置24小时。
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第二天,在冰箱里放一个小盘子。
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将糖和盐加入锅中,并用中火煮30至45分钟。Remove the bag of seeds and when it’s cool enough to handle, squeeze the seeds in the cheesecloth using your hands or place it in a ladle and press it with the back of a soup spoon (being careful not to break the fabric and release the seeds) over the jam pot to so the pectin goes directly into the marmalade mixture.
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继续烹饪,直到使用糖果温度计(如果使用糖果温度计)达到约220ºF(104ºC)度。要测试果酱,请关闭热量,并在冰箱中冷藏的盘子上放一小块,然后将其简短地将其放回冰箱。几分钟后检查一下;它应该稍微弄清楚,当您将手指滑过手指时会有些皱纹。如果没有,请继续烹饪,直到轻推时在冰冷的盘子上略微皱纹为止。
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从火上取出,然后在Kirsch(如果使用)中搅拌,然后将混合物这里加载到干净的罐子中。
笔记
相关食谱
Kumquat果酱(食谱女孩)
Kumquat Marmalade与Star Anise(毛毛雨和蘸酱)
Sunday Morning Kumquat Jam(业余美食)
小批量果酱(罐子里的食物)
Maple Kumquat Marmalade(可博客盛宴)