Our landlord has a big, beautiful kumquat tree in the yard between her home and our little guest house. It is currently full of wonderful orange fruits just begging to be used, but since I've never been an indulger of kumquats, I had to invoke the internet to figure out the best way to use them.
That is how we got a huge jar of kumquat marmalade in our fridge. And oh my god is it good. Tart and yummy and perfect with a little butter on a piece of toast. Even better if that toast is from a loaf of handmade french bread.
(note: I adapted this from a recipe that did the boiling process in the microwave so the stove top process here is only an estimate. It worked just fine for me, but using a candy thermometer to get it to the soft ball heat might make it thicken even more.)
(note 2: I doubled the original recipe because I had a basket-full of kumquats, but you could easily halve it and just add equal parts sugar to the amount of blended fruit you have.)
Ingredients
- 2lbs of kumquats
- 2 medium oranges
- 4 tablespoons fresh lemon juice
- 3 cups of sugar (adjust to match resulting fruit puree)
- Wash kumquats and remove stems
- Slice ends off each kumquat, cut in half and cut out white pith and seeds; discard
- Peel oranges, remove seeds and chop into chunks about the same size as the kumquat pieces
- Add the lemon juice
- Add fruits to food processor and blend until it is more finely chopped (depending on your preference fruit chunk size)
- Measure out fruit mixture - you will need an equal amount of sugar
- Mix sugar and fruit in a pan on medium heat
- Let boil - if you have a candy thermometer you want it to be at the soft ball stage
- Remove from heat and allow to cool at room temperature. It will firm as it cools.
- Transfer to an airtight container. It will keep for two months in the fridge and six months in the freezer.
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