I’m sure lots of you don’t have a kumquat tree, but maybe this will inspire you to get one. Kumquats are beautiful little citrus fruits that you can pop in your mouth whole, peel and all. The peel is super sweet, and the flesh is super sour, and tangy. The combination creates a flavor bomb going off in your mouth.
My kumquat tree is so happy and abundant that I had to think of another way to eat them. This marmalade is mind-blowingly delicious. I love kumquats as they are, but once simmered in a pot with some sugar, their floral notes rise to the surface, the sweet, yet tart flavor, and the textural chew of the softened peels make this so good it should be illegal. This is not your everyday marmalade…It’s exotic, it’s epicurean, and it’s so easy, too! Next time you can get your hands on some kumquats, please give this recipe a try.
Ingredients:
- 1 pound or approx. 3 cups sliced kumquats—leave some of the seeds in—they have higher amounts of pectin in them, to help with thickening. My kumquats don’t have a lot of seeds, so I left them all in.
- 1 ½ cups sugar—feel free to add more if you prefer sweeter marmalade, but I think it’s perfect.
- Juice of 1 Meyer lemon—optional
- 1 cup water
Let’s make marmalade:
Put all the ingredients into a medium-sized pot, and bring to a boil, stirring occasionally. Turn the heat down to a simmer, and allow to cook for about 35-45 minutes, continue to stir now and then. The idea is to cook off most of the liquid. It should thicken a little, and darken in color. It will still look loose when you are done with cooking, but keep in mind it should thicken more as it cools. Carefully pour the marmalade into a jar with a lid, and wait for it to cool, before putting it in the fridge. That’s it, it’s so easy to make!
This marmalade would be amazing slathered on a toasty piece of sourdough bread, or eaten with some goat cheese or other nutty mountain cheese as a snack, or as part of a meal. Place it in a little jar or bowl on your charcuterie board, and watch your guests as they partake in its surprising delight.
I personally love a dollop of it on top of a bowl of plain yogurt, with some soaked basil seeds (when soaked in water, basil seeds turn into something similar to chia seeds). I’m sure there are many other ways to enjoy this: on pancakes, used in muffins or baked goods, or on ice cream. This stuff is precious. Savor every bite! Be careful, once you try it, if you don’t already have one, you’ll have to buy a kumquat tree, that’s for sure. Wishing you good health and good luck on all of your cooking adventures.
