Sure its great on toast...but you can take a quarter cup, mix with a couple of Tablespoons soy sauce, ginger and garlic and you have an awesome glaze for salmon steaks...but that is another recipe for another day.
I tried this recipe with traditional lemons from the grocery store and the lemon overtook the kumquat. Seek out Meyer Lemons for their softer more floral taste for a better balance of flavors in your final product.
Kumquat Meyer Lemon Marmalade
- 2 large Meyer Lemons
- 1 lb ripe kumquats
- 5 1/2 C water
- 2 c sugar
- pinch of salt (scant 1/8 t)
- 1 packet Certo sure-jell liquid pectin
Wash and clean all of your fruit.
Slice lemon on the horizontal end-to-end axis. Thinly slice lemon about 1/8" with a very sharp knife. Discard seeds as you encounter them. Repeat with the remaining lemon. Add lemon slices to a sauce pan and cover with water. Bring to boil and reduce heat. Simmer until the white pith is translucent, about 5-10 minutes. Strain and return cooked lemon to sauce pan.
While the lemons simmer thinly slice the kumquats about 1/8" thick. Set aside while the lemon cooks. When lemon is done, add the sliced kumquats, pinch of salt and 5 1/2 cups water to the sauce pan. Bring to boil. When at a full rolling boil turn off heat and cover. Let stand 24 hours.
At end of 24 hours add sugar and insert a candy thermometer into the fruit mixture. Turn heat to medium-high and stir gently to dissolve sugar but not break up fruit too much. Bring to boil, cook until candy thermometer reaches 220F. Remove from heat. Stir in liquid pectin, Ladle hot marmalade into hot sterilized pint jars (makes about 2 pints).
Let cool and set at room temperature. Store in cool dark place or fridge. Definitely refrigerate after opening.