Kumquat marmalade has a sweet, tart and tangy flavor which is perfect over your favorite pastry or biscuit.
Sterilize 1 pint size Mason jar or 2 (1 cup Mason jars) by boiling the jars and lids in a large sauce pot for 10 minutes. Allow to dry completely.
Slice some of the kumquats in half, and thinly slice the remaining kumquats, removing seeds as you go.
In a medium saucepan add the kumquats, water, orange zest, orange juice, lemon juice, lemon zest and sugar. Over medium heat, stir until combined and until the sugar is completely dissolved.
Simmer for 30-35 minutes or until the temperature reaches 230 degrees F. (*we recommend using a candy thermometer).
Skim off foam from the top. Pour hot mixture into the prepared mason jars and place the lids on tightly. Let sit on a counter until cooled completely and as the mixture cools the lids will pop. Chill then serve.
* If you don't have a candy thermometer, you can use the “wrinkle” test to see if your marmalade has set. Pop a small plate in the freezer while you cook your marmalade. When you think you’ve cooked your mixture long enough, just spoon a little onto the plate from the freezer. If the surface of the mixture “wrinkles” when you push it around a little, then it has set. If it is still pretty watery, then boil for another 3 to 5 minutes before testing again.
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