The tangy taste of kumquats mixed with sweet sugar form a marmalade so crazy good, you’ll be licking it off your fingers.
- 30 kumquats, rinsed and thinly sliced
- 7 cups of white sugar
- Juice of 2 lemons
- 8 cups of water
- Combine sliced kumquats in a pot and measure them
- For each cup of sliced kumquats, add 3 cups of water, and let stand covered in a cool place for at least 12 hours or overnight
- Bring kumquat mixture to a boil, reduce heat and allow to simmer for about 45 minutes until rind is very tender
- Remove from heat and measure cooked fruit. Add 1 cup of sugar for each cup of cooked fruit and mix in the lemon juice
- Return fruit to the pan and bring to boil again. Boil, stirring occasionally until a gel stage is reached (about 220 deg. Fahrenheit, or 105 deg. Celsius when checked with a kitchen thermometer). Remove from heat and skim foam from the surface. Transfer the mixture to sterile jars and seal immediately. Refrigerate marmalade once seal has been broken.
Barely adapted from: All Recipes
- Category: Marmalade
- Cuisine: Gluten-free