Recipe Review: Kumquat Marmalade

The trees in my backyard are dripping with citrus, and even after a month of furious eating I'm still drowning in orange fruit. Coincidentally, I recently saw a recipe for kumquat marmalade, so I dedicated this past weekend to making various types of marmalade.

Even though I think I may have overcooked mine a little and added the lemon juice before I was supposed to, this marmalade still has the most wonderful flavor. Sweet, but not cloying, and bursting with kumquat-ness. It's quite good in a crepe, let me tell you.

Kumquat Marmalade
Adapted from Charcuterista (who adapted it from Chez Panisse Fruits)

• 1 1/2 lbs kumquats
• 3 c sugar
• 1/3 c fresh-squeezed lemon juice

1. Cut off the stem end of the fruit, then split each lengthwise. Slice each half into 1/8" moons, removing and discarding the seeds as you slice.

2. Place the kumquats and lemon juice into a small saucepan and just cover with water. Add sugar and bring to a boil over high heat for 15 minutes, skimming off any foam that comes to the top.

3. Reduce heat and continue simmering until the marmalade thickens to the consistency you like (be warned, it will still be liquid and will solidify more later). Let cool, then put in a jar and refrigerate (I suppose you could also can it if you feel so inclined).