i’m back, once again, updating one of my favorite recipes.
this one is just about where it all began… i love this kumquat marmalade with all of my heart. still.
so, rest assured… new prettier photos. same great recipe!
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i couldn’t in good conscience have a food blog called “kumquat” without including at least one delicious recipe using the sweet little fruit. actually tart little fruit. my favorite use of these gems is to sweeten them into a marmalade.
i was planning to post this recipe a little later in the game, but the night before last my oven exploded. yes. boom. flash of light. smoke. not so good. and it won’t be fixed for a week. boo. i guess part of cooking is resourcefulness and being willing to change directions mid-stream. so everything we consume for the next week will be prepared on the stove-top. maybe it was fortuitous for this kumquat blog that my oven is kaput.
anyway… i love marmalade. i think it’s my favorite cousin of the jam/jelly/preserve family. this one cooks up to a gorgeous amber color and tastes delightful. a perfect marriage of sweet and tart. with just the ideal amount of rind.
if you’ve never made marmalade, oh, please try this simple homemade kumquat marmalade. or even if you have. it’s really so easy. give extra jars to friends and family. they’ll love you forever and ask for the recipe.
Homemade Kumquat Marmalade
Ingredients
- 1 pound fresh kumquats organic, if possible
- 3 1/2 cups water divided
- 1/4 cup lemon juice
- 1/2 1.75-ounce package powdered pectin
- 4 3/4 cups sugar
Instructions
- Thinly slice kumquats; remove and discard seeds.
- Combine kumquats, 3 cups water and lemon juice in a large Dutch oven; bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes, stirring often. Add remaining 1/2 cup water. Stir in pectin; bring to a boil, stirring constantly. Stir in sugar; bring to a boil. Boil 4 minutes, stirring constantly. Remove from heat; skim foam off top of mixture and discard.
- Pour hot mixture into hot, sterilized canning jars*, filling about 1/4-inch from the top. Cover with metal lids and screw on bands. Cook jars in boiling water bath for 5 minutes.
*to sterilize jars, just cook jars, metal lids and screw on bands in a boiling water bath for 5 minutes. remove with tongs and store in a clean, dry place till ready to fill. preferably a warm oven. (unless yours has recently exploded too.)
