5 Ingredients or Fewer

Fragrant Kumquat Marmalade

January 19, 2012
4 Ratings
  • Makes about 1 cup
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

What You'll Need
  • 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
  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.

See what other Food52ers are saying.

  • Midge
  • gingerroot
  • Lucy Mercer
    Lucy Mercer
  • Panfusine
  • aargersi

26 Reviews

Robin J. January 28, 2014
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.
mrslarkin January 28, 2014
Hi Robin, I would just multiply the ingredients. Glad you enjoyed the marmalade!
gt1street December 7, 2013
How long does it hold in storage ?
mrslarkin December 7, 2013
Probably a few weeks in the fridge.
Midge December 11, 2012
A total winner, mrslarkin. Made four pints yesterday for gifts.
mrslarkin December 11, 2012
i've been dying for someone to try this. So glad you liked it Midge!
gingerroot January 26, 2012
I've been under the weather all week and I'm just getting to this. I love everything about this (cupcake Sauv Blanc, yum!).
mrslarkin February 8, 2012
Thank you! Hope you're feeling better, g!
Lucy M. January 21, 2012
I love kumquats & make a plain Jane version of this. You've inspired me to add wine to the next batch.
mrslarkin January 21, 2012
yes, try it! Oh, it's smells so great when it's cooking!!
Panfusine January 20, 2012
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!
mrslarkin January 20, 2012
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.
aargersi January 20, 2012
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 ....
mrslarkin January 20, 2012
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?
calendargirl January 20, 2012
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!
mrslarkin January 20, 2012
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). :-/
mrslarkin January 20, 2012
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.
TheWimpyVegetarian January 20, 2012
Between you, me and HLA, we have the makings of a kumquatapalooza :-) Looks great MrsL!!
mrslarkin January 20, 2012
Thanks CS! Aren't they divine? I'm glad we are sharing new ways to use them, besides as a Holiday decoration!
hardlikearmour January 20, 2012
Me too!
Bevi January 20, 2012
I'm in your camp - this would go straight into the fridge!
mrslarkin January 20, 2012
Yup! Made a great breakfast this morning, schmeared on buttered multigrain toast!
mrslarkin January 19, 2012
haha. well, it's in there for sure now!
hardlikearmour January 19, 2012
This sounds truly intoxicating! I certainly hope you get it into the current contest, tout suite!
hardlikearmour January 19, 2012
Phew! You had me scared for a minute there, friend! The photo is gorgeous!
mrslarkin January 19, 2012
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??