Last year for the first time, I made kumquat marmalade and we loved it. So when kumquats appeared in the supermarket again, I just had to make more. I found the recipe last year on Habeas Brulee. I like it made with Earl Grey tea.
Here it is -- do try it!
Get 1 1/2 lbs kumquats and slice them up thinly, reserving the seeds. Tie the seeds in a cheesecloth bag. Put the kumquat slices and the bag of seeds together in a non-reactive pot with 4 cups water or Earl Grey tea and cover it and let it sit for 24 hours.
The next day, put the pot on the stove and bring the mixture to a boil over moderate heat. Once it boils, reduce the heat to a simmer and let the mixture reduce down for 45 minutes to an hour, or until it has reduced down to about 4 cups.
Once that’s done, 4 cups of sugar goes in with constant stirring, and everything cooks for another 15-20 minutes, or until it hits about 220 F and a teaspoon of mixture dropped onto a cold plate gels.
Remove the bag of seeds at this point, and the marmalade is done. Seal in canning jars. I like using the small ones and I end up with around 12 jars, plenty to give as gifts.