For our first Lunar New Year as a family of 5, we stumbled across a new tradition —Kumquat Marmalade! The kumquat tree in my parents’ backyard is plentiful this time of year and with the help of the boys, we gathered enough fruit to make a delicious marmalade for our friends and family. We sampled some on ricotta toast and drizzled a bit over vanilla icecream —the perfect blend of tart and sweet and a hint of cardamom and ginger made it bright and bold. Just the feeling we were looking for to ring in the Lunar New Year.
Kumquat Marmalade Recipe
- 2 cups ripe kumquats, sliced into slivers and de-seeded (save any juices)
- 1/2 cup to 1 cup of sugar
- Squeeze of 1 lemon
- 4 cups water
-
1 cardamom pod (optional)
- 2 slices of ginger (optional)
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Put all the ingredients in a saucepan and stir.
Cook on medium heat for 20 minutes or until bubbling and reducing.
Lower the heat and let simmer for another hour.
Remove from heat and let cool completely.
Remove cardamom pods and ginger slices before transferring to a glass jar.
Keeps for 3 weeks in the refrigerator (although we guess that it will be long gone before then!)
*Perfect with:
Ricotta toast
Greek yogurt
Vanilla icecream
In hot water to soothe a sore throat
Cook on medium heat for 20 minutes or until bubbling and reducing.
Lower the heat and let simmer for another hour.
Remove from heat and let cool completely.
Remove cardamom pods and ginger slices before transferring to a glass jar.
Keeps for 3 weeks in the refrigerator (although we guess that it will be long gone before then!)
*Perfect with:
Ricotta toast
Greek yogurt
Vanilla icecream
In hot water to soothe a sore throat
