Fragrant Kumquat Marmalade
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Author Notes: Adapted from the recipe for Kumquat Marmalade in Alice Waters' book Chez Panisse Fruit (the one with the illustrated figs on the cover - it's so beautiful!), I changed the quantities and used my favorite white wine as the cooking liquid. It smells amazing. - mrslarkin
Makes about 1 cup
- 1/3 pound fresh kumquats (about 1 heaping cup, or about 16 kumquats)
- 6 ounces white semidry wine (I suggest Cupcake Vineyards Sauvignon Blanc)
- 3/4 cups granulated sugar
- Prepare an 8-ounce jar with lid, or two 4-ounce jars with lids.
- Wash and drain the kumquats. Snap off the little green stems. Cut the fruit in half from north pole to south pole, and then cut each half into very thin half-moon shapes. You'll run into some seeds, so pitch them as you work, with the tip of your knife. There may be some stragglers, but no worries, as you can catch them later on. And they're edible anyway, so seriously, don't worry.
- Place the fruit in a medium-sized saucepan. Pour the wine over. Stir in the sugar. Bring to a boil over medium-high heat, and boil for about 9 minutes. Turn off heat and move pan aside. Let sit for one minute as you get your jar ready. Using a wide-mouth funnel is really helpful here, because this stuff is H-O-T! Scrape your hot stuff into the jar. Let sit for a minute or so, then seal your jar according to your preferred method.
- My preferred method is to let jar cool some, and then stash in the fridge until I eat it all, which is pretty darn quick.
- This recipe was entered in the contest for Your Best Citrus Recipe
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5 months ago Midge
A total winner, mrslarkin. Made four pints yesterday for gifts.
5 months ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
i've been dying for someone to try this. So glad you liked it Midge!
over 1 year ago gingerroot
I've been under the weather all week and I'm just getting to this. I love everything about this (cupcake Sauv Blanc, yum!).
over 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thank you! Hope you're feeling better, g!
over 1 year ago Lucy Mercer
I love kumquats & make a plain Jane version of this. You've inspired me to add wine to the next batch.
over 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
yes, try it! Oh, it's smells so great when it's cooking!!
over 1 year ago Panfusine
ooh... Have to try this.. Just finished making a huge batch of Meyer lemon marmalade with ginger & Cardamom, but hey, with jams, its can & keep!
over 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
whoa that sounds to die for! If anyone makes this, let me know!! And watch the total boiling time! I'm thinking less might be better.
over 1 year ago aargersi
Abbie is a trusted source on General Cooking.
YUM! I TOLD you guys! Kumquats are the new black! HAHA! I am making at least a double batch of this and canning it. I bet it is terrific on one of Mrs L's scones ....
over 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
heh! you guys need matching tshirts that say "go team kumquat!" for the race nxt wk. Watch the heat if you double recipe. The little baby kumquat strips are very sensitive. Do you use the frozen plate/spoon trick, or do you go by temp to check firmness?
over 1 year ago calendargirl
I had the same problem last night, mrsl. I left the computer in frustration, returned later to find my edit had taken. It takes forever, but the site does finally add the edits. This is definitely on my to-make list, as the little box of kumquats I bought to play with still sits in the fridge. Thanks so much!
over 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
you're welcome cg! It's super easy and pretty delicious - slightly embarrassed to admit i ate half the jar with my morning toast(s). :-/
over 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
COOK'S NOTE: After stashing mine in the fridge overnight, and spreading it on my morning toast, the consistency was on the firmer side. A minute or two less of boiling time should fix it, so in step #3, boil for 7 to 8 minutes tops.
over 1 year ago TheWimpyVegetarian
Between you, me and HLA, we have the makings of a kumquatapalooza :-) Looks great MrsL!!
over 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thanks CS! Aren't they divine? I'm glad we are sharing new ways to use them, besides as a Holiday decoration!
over 1 year ago hardlikearmour
hardlikearmour is a trusted home cook.
Me too!
over 1 year ago Bevi
I'm in your camp - this would go straight into the fridge!
over 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Yup! Made a great breakfast this morning, schmeared on buttered multigrain toast!
over 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
haha. well, it's in there for sure now!
over 1 year ago hardlikearmour
hardlikearmour is a trusted home cook.
This sounds truly intoxicating! I certainly hope you get it into the current contest, tout suite!
over 1 year ago hardlikearmour
hardlikearmour is a trusted home cook.
Phew! You had me scared for a minute there, friend! The photo is gorgeous!
over 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
ugh, i can't get it to take the current contest theme in the edit function. Does it show up on your end that it's in the contest??