My love for marmalade on toast for breakfast dates back to the years I lived in England, Since moving to the USA, I haven’t had it as much. Other recipes that I have converted that I now enjoyed from the time I lived in England are Vegan Fish And Chips, Lentil Shepherd’s Pie, Tofu Tikka Masala and Vegan Quiche.
Kumquat Marmalade
Recently I got a basket of kumquats from my friend Felecia, her tree was loaded and I was delighted to enjoy some of her bounties. If you have never heard of kumquat it is a popular fruit tree grown here in Florida, not to be confused with Loquat.
What Is A Kumquat?
Kumquat is a fruit that has a sweet edible skin and a sour flesh, it is actually not a citrus fruit but it is in the genus Fortunella.
Kumquat Tree
The most common variety of kumquat is the Nagami kumquat but this kumquat tree is called the Meiwa kumquat. The fruit is almost round unlike the oval shape of the Nagami kumquat variety and has a bright orange skin when fully ripened.
This Meiwa kumquat variety is also referred to as sweet kumquat, it is tasty to eat whole because the sweet flavor of the rind and slightly tart flesh is the perfect combination of sweet and tart. Meiwa kumquat has a thicker rind than the Nagami version so it is perfect for making marmalades, it also has fewer seeds with a lighter flesh and much sweeter. 
Kumquat Fruit
Kumquat Marmalade Ingredients
- Kumquats
- Cane Sugar
- Ginger
- Vanilla
- Cardamom
- Salt
- Water
How To Make Kumquat Marmalade Recipe?
This is a quick and easy recipe, unlike the traditional versions that soak the sliced/chopped kumquats for long hours. Ginger, cardamom, and vanilla were added for an extra boost in flavor, you can substitute your favorite spices or leave them out entirely. Sweeten marmalade to taste or substitute sweetener for your favorite.
- Place slice kumquats in a bowl, add sugar, ginger, vanilla, cardamom, salt, and water. Allow kumquat to soften for 30 minutes.
- Transfer kumquat slices and juice to a saucepan and bring to a boil. Reduce heat to simmer for 25 minutes or until thickened to a jam-like consistency. The marmalade will thicken more as it cools.
- Transfer marmalade into a glass jar with a tight-fitting lid. Marmalade will keep for about 10 days in the refrigerator.
Other Vegan Dessert Recipes To Try:
- Orange Almond Cake
- Vegan Lemon Pound Cake
- Loquat Vegan Cheesecake
- Strawberry Banana Bread
- Vegan Key Lime Pie
Nutrition
- Energy:
- 128 kcal / 535 kJ
- Protein:
- 4 g
- Carbs:
- 29 g
Cooking Time
- Preparation:
- 1 h
- Cooking:
- 30 min
- Ready in:
- 1 h 30 min
Ingredients
- 3 cups kumquats, deseeded and sliced
- 1 1/2 cups organic cane sugar
- 2 teaspoons grated ginger, fresh
- 1 teaspoon vanilla
- 1/4 teaspoon cardamom
- Pinch of salt
- 1 cup water
Instructions
- Place slice kumquats in a bowl, add sugar, ginger, vanilla, cardamom, salt, and water. Allow kumquat to sit for 30 minutes.
- Transfer kumquat slices and juice to a saucepan and bring to a boil. Reduce heat to simmer for 25 minutes or until thickened to a jam-like consistency. The marmalade will thicken more as it cools.
- Transfer marmalade into a glass jar with a tight-fitting lid. Marmalade will keep for about 10 days in the refrigerator.
