The finished product. This batch made 4 X 125 ml jars.
After slicing and deseeding the fruit, they go in the pot with the lemon juice and water.
The foam that comes to the top while simmering should be skimmed off with a spoon and discarded.
I can’t believe it took me this long to discover kumquats! Up until now they just didn’t appeal to me. They seemed to be mostly skin and too much effort to cook with. (I’m lazy). So it was with some trepidation that I purchased a bag of kumquats in Chinatown. I ended up finishing a third of the bag on the way home! Now I’m hooked. Who knew the clementine’s premature little sister is in fact a juicy treat in her own right? If you’ve ever dreamed of eating a whole orange, but find the pith and onlookers disgust discouraging, you’re going to love kumquats!
4 cups deseeded, thin sliced kumquats
1 lemon, juiced
1 1/3 cups sugar
2 tbsp liquid pectin
Remove the stem end of the kumquats and begin slicing down the fruit until you reach the seeds. Remove seeds with the prong of a fork and keep slicing. Add kumquats, lemon juice and 2 cups water to a medium saucepan. Bring to a boil, then simmer on low for 1 hour. (Check occasionally that too much water hasn’t evaporated. If so, add water as necessary). Cover and refrigerate over night.
Bring kumquats and juice back to simmer with sugar and pectin. Check for consistency by spooning a small amount on to a plate you previously chilled in the freezer. If the marmalade wrinkles slightly as you push it, it is set. You can now bottle and refrigerate your marmalade. Enjoy!