To honor our newest little tree, I wanted to cook up something to share with you. I planned on making candied kumquats. Without a recipe and winging it in my typical fashion, I had marmalade before I knew it.  It was really good and just as a marmalade should be - tangy and thick.

Do you guys eat kumquats? How do you use them? I love that the little citrus gems can be eaten whole. And, I often slice them up and toss them in salads or just pop one in my mouth for a puckery bite.

Note: If you don't have access to kumquats, feel free to use orange peels for your marmalade.

HONEY-CITRUS MARMALADE makes one small jar of preserves
  • 18 kumquats (or substitute 1 cup sliced orange peel, with as much pith removed as possible)
  • 2/3 cup honey ( if you like your marmalade a little sweeter go ahead and add another 1/4 cup)
  • 1 cup water
Thinly slice kumquats and remove seeds.

Place honey and water in a small saucepan. Heat over medium flame, stirring occasionally, until the honey has dissolved.

Add the sliced kumquats to the pan. Simmer uncovered and maintain a gentle bubbling for 30-35 minutes. When the mixture of fruit, honey, and water has thickened up, you're all done.

Remove pan from heat, and scoop marmalade into a little jar. Go ahead and feed yourself a few generous scoops of marmalade on crackers with butter.


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