For the last few weeks, I’ve been obsessed with kumquats. I’ve been blending them to make salad dressing, slicing them thin as a salad topper, and making this delicious marmalade. For those of you who haven’t tasted a kumquat, they are quite tart. I guess the best way to describe their flavor is like a cross between an orange and a lemon– with the emphasis on the orange-like qualities. And they’re perfect for this citrus-obsessed girl. I almost decided not to share this recipe, since it’s hardly a recipe at all. I thought it might be ridiculous to write about something made from just three ingredients– one of them being water. But I kept on making batch after batch of this amazing marmalade, and eventually figured I had to share it.
I’ve been enjoying this marmalade on sandwiches with brie and arugula. Sometimes I even throw a piece of bacon on top, because bacon goes with everything (I know we’ve already established this). It’s true though. The salty bacon works so beautifully with the sweet, yet tart flavors of the marmalade. Sometimes, for a little added punch, I like to sprinkle some red pepper flakes on top. And aside from brie, this topping goes well with both ricotta and goat cheeses. Fresh herbs, such as thyme or rosemary, are also great additions. Come to think of it, I may even throw a sprig or two into the next batch. It would make a dramatic topping for a rich vanilla cheesecake…with a bit of rosemary for garnish!
The most time-consuming part is slicing all of the kumquats, but after that it’s smooth sailing. The recipe here is for one jar, but I usually increase the ingredients to make four or five at a time. Since I love to give homemade things away for little gifts, I’ve been using the larger batches for that purpose. It’s like giving a little jar of sunshine. Make some of this fabulous marmalade, give some away. It’ll make you happy. I promise.
The Recipe: Kumquat Marmalade
(Makes enough for an 8 ounce jam jar)
3/4 cup granulated sugar OR 1/3 cup honey (both versions are equally delicious!)
1/2 cup water
To make the marmalade, wash the kumquats. Slice them as thin as as you can — peelings and all. Carefully remove the seeds, as you come across them. In a small heavy-bottomed saucepan over medium-high heat add the kumquats, sugar or honey, and water. Sir with a wooden spoon. As you do this more tiny seeds may float to the top of the water — remove them with the spoon. Bring to a boil, then immediately reduce the heat to an aggressive simmer. Cover with the lid and stir frequently. After about 30 minutes the kumquats should be tender, though it may happen sooner depending upon your heat level. Remove the lid, raise the heat, and let cook a bit longer until the mixture becomes your desired consistency. About another 15-20 minutes is where I like mine, though it will depend on how high your heat was. Keep in mind that it won’t completely thicken until it is chilled in the refrigerator. Remove from the heat and let cool a bit in the pan before you pour it into your sanitized jam jar. Put into the refrigerator to chill. It will keep for about a month — though it will be long gone before then.
Thanks for stopping by Relishing It! Have a great weekend.