By Leggy Peggy on December 12, 2007
Photo by French Tart
Photo by French Tart
"I first heard of kumquats when I moved to Australia in 1982 -- and then I discovered that my neighbours had an abundant supply. Fruit shouldn't go to waste, so I adapted this recipe from 'The Complete Book of Fruit' by Leslie Johns and Violet Stevenson. I have successfully doubled and tripled this recipe, but you will probably need to cook it longer to reach the jelling point. Time does not include overnight standing."
Serving Size: 1 (35 g)
Servings Per Recipe: 36
"I'm always looking for recipes to use kumquats so they don't go to waste and this one was wonderful! Thanks!"
"I am very impressed with this recipe. I've made jam for years, but never tried marmalade, and I love it. This was so simple and it is so delicious--even without the brandy which I did not have on hand. Thanks so much, Leggy Peggy, for posting it and giving me a new favorite."
"Yummy! Follwed the directions except did not have brandy and substitued rum instead! Was delicious! Thanks for such an easy recipe. Will be making this every season!"
"Here's a trick to get the seeds out: Cut the kumquat in half and then roll the ends between your fingers, squeezing a little. The seeds will pop up and you can wipe them off with the end of your knife. This also works with lemons. I cheated a bit on the recipe and added some pectin. In retrospect, that probably wasn't necessary (and it made the marmalade more acidic!) so I will follow the rules exactly next time. Brilliant touch with that brandy!"
"GORGEOUS! I LOVE kumquats and this was a WONDERFUL recipe Peggy! They are VERY expensive in France - so I only made HALF the quantities listed........but LOOK at the colour of it? BEAUTIFUL and also the brandy was MY kind of added extra ingredient - I used local cognac to great effect! I made this over two days instead three days - as I started them off VERY early in the morning on day one. Made for the Aussie/NZ recipe swap. FT:-)Thanks Peggy for a delightful recipe."
"I made the recipe with 8 cups of kumquat, 16 c of water and 6 c of sugar, exactly like the recipe calls. Unfortunately mine came out so runny. I thought from the beginning that much water should not have been added. Did I do something wrong?"
"Started this recipe as soon as I knew this chef was a teammate of mine! I did use brandy since the alcohol cooked out & this is an OUTSTANDING marmalade! And definitely a unique item for gift giving, if I can keep my hands off the finished product long enough! Thanks for sharing a great recipe! [Made & reviewed in the Aus/NZ Recipe Swap #16]"