Kumquat marmalade packs a citrussy punch

By Raiza Giorgi · Tue Apr 06 2021

By Vida Gustafson

Contributing Writer

One of the biggest perks to living on the Central Coast is the variety and abundance of backyard fruit trees. I’ve spent a lot of happy days finding uses for produce exchanges from neighbors and friends. If you don’t happen to be blessed with a friend with a kumquat tree, you’ll find them at our farmers market in the winter.

Kumquats are tiny citrus fruits, about one inch in size, that can be eaten whole-seeds and all thanks to their thin pith layer (that’s the bitter white stuff under the skin). Because you can eat them whole and uncooked, they make for a less bitter and astringent marmalade that still maintains a bright citrussy punch. Not only does it pair wonderfully with any nutty, salty cheese on your cheese board, but it really kicks up a marmalade or finishing sauce. It also makes a delicious addition to a ham or turkey sandwich. Scale this recipe up as you wish, it is formulated to produce one 16 oz. jar.

Ingredients

• 16 oz (or roughly 2 cups)  Kumquats
• 1 lemon, zest and juice
• 1 C sugar
• 1C water

Method

Rinse kumquats and cut into 1/4-1/8 inch thin, round slices, discarding the seeds as you come across them. Cover with the sugar and let sit for a couple of hours or overnight. 

When you are ready to make the marmalade, put the macerated kumquats in a small saucepan and add the juice and zest of one lemon and one cup of water. Bring to a gentle simmer and cook over medium heat for 15 minutes or until a candy thermometer reads 215° F. If you do not have a candy thermometer handy, simply drip a small dollop of marmalade onto a cold plate and see what the consistency is when cooled, once it’s the thickness you want, you’re ready to (very carefully) pour it into a sterilized jar to either can for use later or put in the fridge to be consumed within three weeks.