Servings: 3 cups

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Kumquat Marmalade


1 1/2 lb. kumquats
1 naval orange
5 cups water
2 cups sugar
Pinch of sea salt

Special equipment: candy thermometer


Slice kumquats and an orange crosswise into rounds, picking out and reserving seeds*. Place fruit slices and their juices in a non-reactive saucepan. On a cheesecloth, add reserved seeds to make a bundle, then add the bundle to the saucepan. Add water. Bring the mixture to a boil, remove from heat, cover, and let sit for at least 4 hours or overnight. Add sugar to the mixture and cook over medium heat for 30-45 minutes. Remove the seed bundle and carefully press the bundle to release extra juices into the mixture. Continue to cook until the mixture reaches a jelling point of 220 degrees F, or until desired thickness. Remove from heat. Skim off any scum or foam. Stir in sea salt. Pour into clean jars and store refrigerated for up to 2 weeks.

For shelf-stable jam, follow canning manufacturer’s guidelines and instructions.

*There is a lot of pectin in the seeds that will help the marmalade “gel.” If you don’t want to take this extra step, go ahead and discard the seeds.

Too much work? Try the quick, small-batch kumquat marmalade recipe!