Saturday Morning Small Batch Kumquat Marmalade
Saturday Morning Small Batch Kumquat Marmalade is just that, an EASY, no experience necessary recipe doable in just a few hours on the weekend.
My dear neighbor harvested from her single kumquat tree. I was gifted a load of these tiny sweet and tart fruits to experiment with...
I learned that kumquats make THE BEST MARMALADE!
Nothing really, really delicious comes without a little bit of elbow grease. Prepping these fruits will be the longest part of this easy method.
1
Each fruit is halved, then quartered, de-seeded, and the pith removed. Then, what remains is cut into smallish pieces. Yes, IT’S TOTALLY WORTH IT!
Now, if it seems like too much, you could leave the pith and just cut into smallish pieces. For the couple of cups required, it only took me an hour.
Into a pot go the citrus segments, sugar, a star anise or a cinnamon stick, the juice and zest of a lemon, cayenne, and some water. Now, it macerates.
2
I leave this fragrant concoction to marry for about 2 hours, longer if I’ve got no particular place to go. Masceration is key to this recipes success.
Cook! The mixture will simmer until it’s a golden ochre color and thickened, about an hour. Oh and your kitchen will smell the best it’s ever smelled!
3
Allow to cool about 10 minutes before spooning into jars and chilling. The marmalade is ready within the hour. Go find something to toast!
4
Indulge in everything from warm croissants to toasty English muffins, but make sure you don’t forget this delicious small batch kumquat marmalade!
Saturday Morning Small Batch Kumquat Marmalade. Get the complete recipe over on the blog, Not Entirely Average.
Fresh Kumquats
Sugar
Star Anise Or Cinnamon Stick
Lemon Zest
Lemon Juice
Tap Water
Cayenne Pepper
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