Kumquats, they’re like mini oranges with an interesting name. There are 3 varieties of the fruit, in this recipe I’m using the oval. They also come in round and the Jiangsu variety which can be round or bell shaped.
In the process of making this marmalade, I couldn’t help think about spreading it on a lovely warm scone with clotted cream, think I might have to make some.
If you’re like me and you prefer marmalade that is not too chunky, you will need to chop the Kumquats very small. They also have seeds and removing them is quite a tedious task, so I found that if you cut them lengthwise you can see the seeds and remove them easier. If you find when you cut them, that the white pith inside looks really dry, remove it.
To save yourself from chopping madness, I found that putting the halves in the food processor and pulsing, makes for a much quicker process than trying to finely chop by hand. This is also helps release some of the juices and oils from the zest.
Another handy tip: when you are ready to transfer the marmalade to your jars, pour the marmalade into a glass measuring jug, that makes for easy transfer into the jars.