Kumquat Marmalade with Ginger
Kumquat Marmalade with Ginger is a treat during citrus season and beyond. It's lovely on toast, bagels, muffins, and it's also excellent served alongside poultry.*Makes about 2 cups
Servings: 16
Calories: 97kcal
Ingredients
- 1¾ pound fresh kumquats
- ⅓ cup water
- 1¼ cup granulated sugar
- 1 tablespoon fresh ginger pulp (It's easiest to use a microplane zester to grate the ginger.)
- approximately 10 sprigs fresh thyme, washed and dried
Instructions
- Prepare the kumquats. Place the kumquats in a large pot and cover them with cold water. Place the pot over high heat and bring to a boil. Drain the kumquats and rinse them with cold water. Remove any remaining bits of stems from the fruit and set aside.
- Combine the ingredients and cook. Add the water, sugar and ginger pulp to a medium-sized pot and place it over medium heat. Let this get hot and stir a bit, just to dissolve the sugar. Remove the leaves from the thyme sprigs and add them, along with the the kumquats and and bring to a boil. Then reduce the heat to low and let it simmer until it becomes thick, about 40 minutes.
- "Pop" the kumquats and remove the seeds. Gently "pop" each kumquat with the back of a fork. The seeds should easily come out -- as they do, remove and discard them with a small spoon.
- Cool and serve or store. Let the preserves cool and store them in a jar or tightly sealed container in the refrigerator for up to about three months.
Nutrition
Calories: 97kcal