It’s kumquat season, which means one thing: kumquat marmalade. My grandma makes this every time our family kumquat tree is full of fruit and thriving. Now it was my turn!
This is a small batch recipe, but feel free to double or triple to your needs! If you’ve never had a kumquat, they have the most delightful flavor: sweet, tangy, sour, and slightly bitter. I used to snack on these a lot when I was a kid, so this adorable fruit holds a special place in my heart.
What you’ll need
- 1.5 lbs kumquats
- 3 cups sugar
- 2 meyer lemons
- 3 cups of water (or just enough to cover the kumquats
- Optional: add a stick of cinnamon for a note of spice.
Steps you’ll take:
- Wash, thinly slice, and de-seed the kumquats.
- Pour into a pot and add in all the ingredients. Bring to a rolling boil and stir occasionally. Keep at a rolling boil for about 15-20 minutes, as the mixture thickens. You may need to reduce the heat slightly, so not to boil over.
- Pour into jars and let cool completely before placing into the fridge.
As you slice the kumquats and reach the halfway point, it’ll be easier to remove the seeds. I like to use a small pairing knife so to have more control. Once you reach the 15-20 minute mark, the marmalade will have a beautiful, rich color. It may seem runny, but trust me, it will thicken more as it cools. I love to enjoy on a slice of toast with butter.