Fragrant Kumquat Marmalade

By • January 19, 2012 • 26 Comments

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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
  1. Prepare an 8-ounce jar with lid, or two 4-ounce jars with lids.
  2. 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.
  3. 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.
  4. 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.
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8 months ago Robin J

Made this last night. I had to do several things differently, but in the end it came out well and I am definitely enjoying it today. First, I don't know why the difference in size (I got my kumquats off my neighbor's tree, but the ones in the grocery store look similar in size), but I had to use about 40 kumquats to get 1/3 of a pound. Second, I had to boil the mixture for 18 minutes to get something that was at all syrupy. I would not say that I had to "scrape" it out of the pan, but it did set up OK the next day. I also used a bit less sugar (2/3 cup) and would use even less next time, as I like my marmalade really tart. Next time I would remove the fibrous center membrane that was in some of the kumquats. It doesn't negatively affect the taste, but I think it will make things a bit more attractive. I see them in your picture too.

The wine was a very nice addition. You can definitely identify the taste, but the kumquat taste is also strongly there. I can imagine experimenting with various wines. If the tree yields enough kumquats, I'm going to try an albarino next time.

Question: If I wanted to make 3-4 jars at a time, would I need to do anything other than multiply the ingredients? And maybe can the results, since I probably wouldn't be able to finish 4 jars in a month.

Mrs._larkin_370

8 months ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Hi Robin, I would just multiply the ingredients. Glad you enjoyed the marmalade!

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9 months ago gt1street

How long does it hold in storage ?

Mrs._larkin_370

9 months ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Probably a few weeks in the fridge.

Summer_2010_1048

almost 2 years ago Midge

A total winner, mrslarkin. Made four pints yesterday for gifts.

Mrs._larkin_370

almost 2 years 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!

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over 2 years 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!).

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thank you! Hope you're feeling better, g!

Girl_in_hat_crop_by_lucy_mercer

over 2 years ago Lucy Mercer

I love kumquats & make a plain Jane version of this. You've inspired me to add wine to the next batch.

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

yes, try it! Oh, it's smells so great when it's cooking!!

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over 2 years 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!

Mrs._larkin_370

over 2 years 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.

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over 2 years 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 ....

Mrs._larkin_370

over 2 years 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?

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over 2 years 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!

Mrs._larkin_370

over 2 years 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). :-/

Mrs._larkin_370

over 2 years 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.

Me

over 2 years ago TheWimpyVegetarian

Between you, me and HLA, we have the makings of a kumquatapalooza :-) Looks great MrsL!!

Mrs._larkin_370

over 2 years 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!

Gator_cake

over 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Me too!

Cakes

over 2 years ago Bevi

I'm in your camp - this would go straight into the fridge!

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Yup! Made a great breakfast this morning, schmeared on buttered multigrain toast!

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

haha. well, it's in there for sure now!

Gator_cake

over 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

This sounds truly intoxicating! I certainly hope you get it into the current contest, tout suite!

Gator_cake

over 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Phew! You had me scared for a minute there, friend! The photo is gorgeous!

Mrs._larkin_370

over 2 years 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??