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1 Cumquat, Chilli & Ginger Marmalade

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Cumquat, Chilli & Ginger Marmalade

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Ingredients

3 jar(s)

Marmalade

  • 1-2 birds eye chillies
  • 1 cm Cube fresh ginger, peeled (or more if preferred)
  • 450 g cumquats, whole (washed and stems removed)
  • 1 lime, whole (or lemon, depending on what you have available)
  • 120 g water
  • 90 g white wine vinegar
  • 500 g castor sugar
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Recipe's preparation

    Marmalade

  1. Add Chilli and Ginger to TM bowl and chop 5 sec/speed 7. Scrap down sides of bowl.

    Add Cumquats and Lime to TM bowl and chop 5 sec/speed 5. Scrap down sides of bowl.

    Pour in water and vinegar and cook 10min/100 degrees/speed 2.

    Add castor sugar and cook 20min/100 degrees/speed 2.

    Pour marmalade into sterilised jars. Store jars in the pantry until opened, then store in the fridge once opened.

     

     

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Tip

 

To seal the lids once jars are full, do up tightly and turn upside down for at least 30mins. Once marmalade is cooled, the lids will be sealed until opened.

To test if marmalade is cooked enough to set, put a teaspoon-full on a saucer in the fridge. If it's set within a couple of minutes, the marmalade is ready to pour into sterilised jars. If not quite set, cook marmalade for a little longer with MC removed and TM basket on lid.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • I used half the sugar in this

    Submitted by maryannethermomix on 15. April 2015 - 20:20.

    I used half the sugar in this recipe and it was great. I used three tiny chillies and will reduce the chilli in the future. Great recipe, thanks for adding it to the group.

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