Kumquat Marmalade is a wonderful thing to make with a bounty of kumquats!
This kumquat marmalade is perfectly sweetened (as much or as little sugar to your liking). It’s a lovely condiment to keep in the fridge to top all of your favorite breads, toasts and muffins.
What are Kumquats?
If you’re as unfamiliar with kumquats as I was, here’s a little information about them from Wiki: Kumquats are often eaten raw. As the rind is sweet and the juicy center is sour and salty, the raw fruit is usually consumed either whole—to savour the contrast—or only the rind is eaten. Culinary uses include: candying, preserves, marmalade, and jelly. Kumquats have begun to appear as a martini garnish, in lieu of the classic olive. They can also be sliced and added to salads. A liqueur can be made by macerating kumquats in vodka or other clear spirit.
How do you make Kumquat Marmalade?
If you find yourself with a bunch of Kumquats, be sure to try making marmalade out of them. It will be a wonderful breakfast treat that keeps on giving. The recipe makes nearly 2 cups of marmalade, so you can sample it on bread, toast, bagels, etc. It’s delicious! 🙂
Kumquat Marmalade
Ingredients
- 1 pound kumquats (more or less)
- 1 medium orange, peeled- white pith removed, and chopped
- 1½ cups granulated white sugar (more or less)
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Rinse the kumquats and remove any stems. Slice the ends off of each kumquat and discard.
- Cut each kumquat in half and carefully cut out white pith and seeds; discard.
- Chop halved kumquats and pulp coarsely; place into a food processor along with the chopped orange. Pulse until the kumquats are chopped more finely and somewhat liquefied.
- Measure the mixture at this point and pour it into a bowl. Add equal amounts of sugar to the kumquat mixture (ie. 2 cups of kumquat mixture will need 2 cups of sugar). Mix in sugar and add 2 tablespoons lemon juice.
- Microwave on high (uncovered) for 6 minutes, giving the mixture a chance to boil.
- Stir, and continue to microwave in 2 minute bursts (stirring after each burst) for a total of 10 minutes.
- Remove from microwave, stir and let cool at room temperature. The marmalade will thicken as it cools.
- Keep marmalade in an airtight container; refrigerate for up to 2 months. Freeze for up to 6 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious. I only made a half batch because that’s all the kumquats I had. I will make it again.
Excellent results with this recipe! I have never canned/preserved before and was thankful to find a recipe that seemed easy enough to do. The marmalade is delicious, the consistency is great. Used less sugar than called for to adjust for personal taste (used 1/3 cup sugar to 1/2 pulp.)