Hello and welcome back to The Stone Soup Cook–so glad you found me!
Today, I’m continuing my meditations on kumquats, an under appreciated and overlooked fruit. Always a bridesmaid to its larger, more glamorous cousin with a better press agent, the orange. If you’ve never had a kumquat, what are you waiting for?! They are mother nature’s jellybean!
Today, I’m publishing a recipe for kumquat marmalade. For those of you who enjoy orange marmalade, kumquat marmalade kicks things up a notch. Kumquats are entirely edible–skin, seeds and all. The outer peel of the kumquat is very sweet, the interior fruit is very sour and the seeds are a little bitter, providing a holiday for all the taste buds on your tongue! And when simmered with a little sugar and brandy, they become a luscious marmalade. Enjoy it on English muffins, or on bagels with a little cream cheese.
This recipe isn’t as sweet as many of the orange marmalade recipes I found and I like it that way–gives the tongue something a little more interesting than just sugar to work on–but feel free to add more sugar to your liking. Also, my recipe calls for removing the seeds, but feel free to leave them in if you want an a pinch of extra bitterness. If you do add more sugar to the recipe, just make sure to watch the cook time–the more sugar, the faster it will thicken.
In my next post, I’ll feature kumquat chutney!
Until then,
Peace, love and good food,
Keri
