5 Ingredients or Fewer

Fragrant Kumquat Marmalade

January 19, 2012
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 fruity semidry wine (I like Cupcake Vineyards Sauvignon Blanc)
  • 3/4 cup granulated sugar
In This Recipe
  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 7 - 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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