A brilliant marmalade, bursting with flavor, balanced sweetness and just a tinge of bitterness. If you could improve it, you would notch up the bitterness. :) The marmalade has a terrific consistency and a stunning, appetizing orange color. It pairs wonderfully with brioche, toast, rich buttery tortas or ensaimadas. And best of all, it was really easy to make, though the de-seeding and slicing can admittedly be a bit tedious. We only made two 8oz bottles worth, so we didn’t go overboard this time around.
I saw some fresh kumquats for sale at the grocery and bought three packages without really knowing what I was going to do with them. Back at home, I surfed the net and found this simple sounding recipe for kumquat marmalade and immediately went to work in the kitchen. I adjusted ingredients to the amount of fruit I had on hand, and reduced sugar a bit, as well as taking slight shortcuts on some of the instructions, but the marmalade turned out very nicely despite the changes.
Along with the kalamansi marmalade I have featured on this site several times before, this kumquat marmalade is now second on our list of favorite homemade citrus preserves…