Kumquat Marmalade

If you love marmalade and have never had kumquat marmalade then this sticky, chunky, sweet and tart spread is just for you. This quick and easy recipe is perfect to slather on toast, bagel, or add to your favorite sweet and sour tofu.

5 from 4 votes

Print Pin

Course: Appetizer, Breakfast

Cuisine: American

Keyword: kumquat marmalade

Prep Time: 1

Cook Time: 30

Servings: servings

Calories: 29kcal

Equipment

1 pot

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.

Nutrition