The kumquat season is in full swing and I couldn’t let it pass without making up a little something that would brighten our days, especially since it might rain later this week. What better than a little marmalade to go with toast for breakfast, or a bit for some pound cake, or a dollop on some vanilla ice cream. Oh the options!
- 1 pound of kumquats
- 1/2 cup honey
- 1/3 cup water
- 1 tbsp vanilla
- Wash, cut, and remove seeds from kumquats and then slice into small pieces.
- Add the kumquats, honey, vanilla, and water to a pot over medium heat and stir to incorporate. Cover for 4 or 5 minutes, or until the skins start turning translucent. Remove the lid and let it simmer for about 15 minutes or until the liquid has evaporated and the remaining liquid is thick.
- Let cool and place in a jar. Store in the fridge and see how long it lasts…I doubt it will make it a week.