Kumquat Marmalade
My in-laws have this beautiful Kumquat Tree that yields a bounty of gorgeous fruit, but no one seems to be a fan of these little gems.
Despite its miniature size, a kumquat is a powerhouse of nutrition. Like other citrus fruits, they are rich in vitamin C and full of antioxidants. This succulent fruit is also an excellent source of iron, potassium and copper and various other minerals necessary for the optimal functioning of your body.
It’s such a shame to see them all fall to the ground and go to waste, so I decided to put them to good use and try making them into a marmalade. I used rice wine, but any white wine could also work. I added some lemon juice and clover honey and it turned out divine! The best part is that because the peel Is loaded with natural pectin, there is no need to add any commercial pectin to the recipe!
You can also adjust the recipe to make as much or as little as you’d like.
Ingredients:
- 24-30 kumquats
- 1/4 cup granulated sugar
- Juice of one lemon
- 1//4 cup rice wine (you can also use any white wine or water)
- 1/2 cup honey
Directions:
Wash kumquats thoroughly, making sure to scrub the peel well.
Cut kumquats into halves and then quarters. Using a knife, carefully remove the white membrane and any seeds from the fruit. (This can get tedious, but is the key to making a beautiful marmalade.)
Put kumquat slices into a pot and add the sugar and lemon juice. Mix well and cover lid. Let sit overnight.
Add rice wine and bring to a boil. Add honey and let simmer for 3-5 minutes on low heat. Stir well. Let cool and transfer into an airtight container.
I can’t wait to enjoy this over my toast! It will also make a fantastic addition to my next charcuterie! Hope you guys enjoy it!
xoxo,
Su
