Kumquat-Rosemary Marmalade


My friend recently gave me a bag of kumquats from her yard. What a wonderful sweet, tart gift. 

The word kumquat comes from Cantonese and it means "golden orange". T
heir sweetness is concentrated in the peel, which provides a nice contrast to the bold tartness of their pulp.

Kumquats provide potassium, vitamins A and C, anti-oxidants, essential oils, calcium and iron. They're also a good source of fiber.

One way to eat them is to roll them between your fingers to release their juice, bite into one end, suck out the insides and then eat the peel. They are also good cut in half and drizzled with a bit of honey.

Since I had so many kumquats, I decided to make a marmalade.



Kumquat-Rosemary Marmalade

Recipe adapted from Robin Bellinger on Serious Eats

Ingredients:
1/4 cup water
1/4 cup organic sugar
12 ounces kumquats, rinsed, cut into 1/4-inch rounds, and seeds removed
1/2 teaspoon black peppercorns, coarsely ground
1/4 teaspoon finely chopped fresh rosemary

Instructions:
In a saucepan over medium-low heat, add the sugar and water, and stir until the sugar is dissolved. Add the kumquats, ground peppercorns, rosemary and stir to blend. Bring to a simmer and cook for 10-15 until the kumquats are translucent and the marmalade starts to thicken. Remove from heat and cool. Saves well in the refrigerator for several weeks.

Toast some multi-grain bread, spread with soft goat cheese, and top with Kumquat-Rosemary Marmalade for a unique open faced breakfast sandwich. 


Here are some other wonderful ways to use marmalade:
  • As a condiment on a cheese platter
  • Inside a grilled cheese sandwich
  • Swirled into oatmeal or yogurt
  • Mixed into pancake batter
  • Spread onto french toast or crepes
  • As a crostini topper, with soft goat cheese

Enjoy!


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