This kumquat marmalade is amazing, it is sweet and tart at the same time with a hint of vanilla, great on biscuits, toast and everywhere you enjoy a touch of sweetness.
These little miniature oranges are a lot of fun and great as a marmalade, specially because they can be very sour to be eaten fresh. I grew up with it and remember everyone making face when eating the flesh… therefore great as marmalade or candied…
We have a dwarf kumquat tree in our backyard and every year the little tree will have fruits, some years more than others…this year we had a lot…I was even able to give some to my mom and kept part of it to eat fresh and make marmalade.
– What is kumquat?
Kumquats are little oranges and it shapes can be round or like olive. It is translated to “golden orange” from Chinese. Kumquat has its origin in Asia and native to Taiwan, Japan, Korea and China. In traditional Chinese medicine, kumquat is great for treating coughs and sore throats.
– How do I eat kumquat?
The pulp of this fruit is tart and the skin sweet, therefore you don’t peel, you eat the peel. The interesting thing about eating kumquat is the big contrast between the sour flesh and the sweet peel as often only the peel is eaten.
– Is kumquat healthy?
Yes, like all the citrus, kumquat is loaded with vitamin C. The peel is rich in fiber and high in polyphenols which are antioxidants.
– Can you grow kumquat tree?
Kumquat trees are very resistant to cold weather as compared to other citrus trees, therefore it should be easy to grow almost anywhere…and yes, I have a dwarf kumquat tree in my back yard and had been giving me kumquats for years.
– Why you should make kumquat marmalade with vanilla bean?
Not only because it is pretty, the little vanilla bean specks in between the see-through orange color marmalade as well as the flavor…the combination of the sour and sweet with a hint of vanilla is very special…
– How you serve kumquat marmalade?
The same way you use orange marmalade…in ice cream, on toast/biscuit/muffins, with yogurt, in crepes, in oatmeal, with cheese…
– Ready to try kumquat marmalade?
Before I continue, I would like to disclose that I have been given “Tahitian Pure Vanilla Bean Paste” as part of a product review through Nielsen-Massey. Although the product was a gift, all opinions in this review remain my own and I was in no way influenced by the company. Okay…back to the marmalade.
When the company contacted me to see if I would like to try the vanilla paste, I did not hesitate and took the offer in a heartbeat…imagine not need to cut the vanilla pod and scrap the seeds in your recipe…I was so excited to try it…so here I am…
After kumquats being washed and dried, cut the ends and discard them. Slice the kumquats into approximately 2.5-3 mm (⅛ in) with a sharp knife and remove the seeds in it.
In a medium pot place the sugar and water. Bring to boil and reduce the heat to medium, mix gently until all the sugar is dissolved. Add the sliced kumquats and the vanilla bean paste.
Cook in medium heat for approximately 15 minutes until the sliced kumquats are translucent. Remove from heat and let it cool before pouring the marmalade into a jar. Refrigerate the marmalade.
If you feel that the syrup is too thin, you can strain the sliced kumquat and place the syrup back in the pot and simmer until the desired texture. Pour back the kumquats and let it come to boiling point. Remove from the heat and let it cool before pouring into a jar.
– Looking for more recipes using citrus fruits? Take a look at these…
Did you know that kumquat is a symbol of good luck and prosperity? Kumquat trees reach its height during the Chinese New Year (Lunar New Year), and yes, the kumquats in our tree were at their prime during the Chinese Lunar Year.