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)
15 Kumquats
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.
Laurie
Relishing It 
oh my…this looks so amazing and your photos are perfect!
I can’t believe it has been a whole year…i knew you would be fantastic, but i had no idea that you would be such a natural. i am thinking that mulling it around in your head for awhile before you started this journey worked in your favor. when you were ready to start, you had it figured out….so unlike me. 🙂 i jumped in and made a big old fool of myself for quite awhile…ha! love the heck out of you and i am bursting with pride for you!
xoxo! t
Thank you for the sweet comment, Trace. Hard to believe it’s been a year…and you had a hand in choosing the name! 🙂
So pretty, Laurie. I bet this tastes as beautiful as it looks!
Thanks, Brenda. It does! 🙂
absolutely love this marmelade! Looks delicious and bright!
Thank you!
beautiful photos as usual!
Thank you so much, Patrice!
[…] madly in love with this Kumquat Marmalade from my friend, Laurie, at Relishing It. Use it on top of crusty bread with cream cheese or […]
Thank you for sharing this recipe. I followed your instructions and made yummy marmalade. The final product is sweet and tart. I can’t wait to try it with cheese.
Happy to hear that it worked for you! Enjoy! 🙂
I made this marmalade for the first time about 2 weeks ago, Since then I have made this quantity x 15times!!! I think that speaks for itself. Thank you,
[…] Kumquat Marmalade (inspired by a post by relishingit.com) […]
I know this post is old, but just found it and followed your recipe – delicious! I have a full kumquat tree just spitting them out! I even copied your brie/arugula/cracker combination and it was superb. Thank you for this posting!
What I wouldn’t give for a kumquat tree! So glad you enjoyed it– thanks for letting me know. 🙂
It’s funny, I have so many I have no idea what to do with them all – so if you have any other recipes I’d love to check them out. Right now I posted a sign on my street for all my neighbors to help themselves 🙂
[…] Recipe via Relishing It – All Things Food […]
Thank you for sharing! I made this yesterday and put it on my bread this morning and I was delicious! Slightly bitter, very sweet, and great consistency.
Thank you, Ben! Happy to hear that you enjoyed it!
[…] Kumquat Marmalade […]
[…] Adapted slightly from Food in Jars, with a nod to Relishing It […]
I have kumquat tree un my garden and this year was full of fruit…so I decided to try to cook it … REALLY REALLY DELICIOUS AND ADDICTIVE !!!
But as I am a microwave fanatic and have little to no time to spend on cooking pleasures…. I tried to do it the express way 😉
Just put a pound of processed fruit ( not blended … but just cut into tiny lentil size), 2 cups of mascavo sugar ( it can be replaced with brown sugar and a bit of vanilla extract) .. and a cup of water…. stirr well and microwave at 30% power for 10 minutes… stirr again and microwave for another 10 minutes… Let it cool ….. refrigerate overnight … EAT !
[…] you can “travel back” while in your own home, a friend gifts you a jar of her amazing Kumquat Marmalade, or maybe it’s making your grandmother’s Strawberry Jam with berries from your garden […]
Long, long ago I tried making Kumquat marmalade, and it smelled so unappealing during cooking that I – gasp – threw the whole pot away. But they’re so good this year because if our wonderful rains, I’d love to try again. Is this normal, and should I just hold my nose and soldier through knowing that the end result is worth it?
Hi there! Hmmm… I’ve never thought the smell odd when I make it. So, maybe that was a rare experience you had all those years ago. I’d say go for it- the marmalade is sooooo good!
I did this same thing about a decade ago, and I’d go a step further on the smell! Awful!!! Must have gotten it too hot too quickly because just got brave and tried it again with great results! I also reduced the sugar and would reduce it a bit more next time.