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! 🙂
