Kumquat Marmalade
Serves 47
60 mins prep
31 mins cook
91 mins total
If you love marmalade and have never had kumquat marmalade then this sticky, chunky, sweet and tart spread is just for you. This quick and easy recipe is perfect to slather on toast, bagel, or add to your favorite sweet and sour tofu.
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Place slice kumquats in a bowl, add sugar, ginger, vanilla, cardamom, salt, and water. Allow kumquat to sit for 30 minutes. Transfer kumquat slices and juice to a saucepan and bring to a boil. Reduce heat to simmer for 25 minutes or until thickened to a jam-like consistency. The marmalade will thicken more as it cools. Transfer marmalade into a glass jar with a tight-fitting lid. Marmalade will keep for about 10 days in the refrigerator.
