This super easy, small-batch marmalade is a great way to use kumquats when they're in season.
Slicing the kumquats: The easiest preparation is to slice the kumquats crosswise. When you get to the halfway point, you will be able to pick out the seeds with the tip of your paring knife.
Combine all four ingredients and bring to a boil, stirring occasionally. Keep to a medium boil for 15 minutes and lower the heat slightly to a lower bowl, if necessary, to keep cooking for another 20-30 minutes. The marmalade will still look loose at the end of the cooking time but it will thicken as it cools.
Transfer to jars, cool and keep refrigerated.
This recipe is only mildly sweet. If you prefer a sweeter marmalade, add more sugar according to your taste (2 - 2 1/2 cups). The mixture will thicken faster with more sugar.
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