Kumquat Marmalade

With an abundance of Kumquats, the cooking begins!

Kumquat marmalade will be the first recipe to use 

a few pounds of the fruit.

The lemon and kumquat seeds are added to cheesecloth

and cooked with the fruit, to extract all the 

natural pectin from the seeds.

Bring the fruit and water to a boil and then 

let set for 24 hours.

Use a candy thermometer when cooking the marmalade,

to reach a temperature of 220 degrees for the 

marmalade to be thick and set.

This beautiful bright orange color, is just the beginning 

of temptation to what lays inside this jar!

I am addicted to this kumquat marmalade!

As Always,

ENJOY!

Recipe Source: David Lebovitz