Kumquat Marmalade

The Delight of Homemade Kumquat Marmalade

Living in Mission Hills, San Diego for nearly a decade, our family had the unique advantage of owning two houses across the street from each other at the end of a cul-de-sac. This idyllic setting, blessed with nearly perfect weather, allowed our gardens to flourish down the canyon hillside, creating a vibrant orchard. Our trees bore an abundance of fruits like avocados, mandarins, limes, peaches, nectarines, guavas, lemons, and the star of today's recipe – kumquats.

The Joy of Homegrown Kumquats

It took a few years for our kumquat trees to establish themselves, but once they did, they provided us with a bountiful harvest every year. With such a surplus, we started making kumquat marmalade, a delightful preserve that has become a family tradition.

The Hillcrest Farmers Market Connection

One of the best parts when we lived in San Diego was the access to incredible farmers markets. The Hillcrest Farmers Market, in particular, is still a treasure trove of fresh, organic produce. It's here that we sourced the blood oranges that complement our kumquat marmalade so perfectly. The combination of kumquats and blood oranges makes for a recipe that's bursting with vibrant flavors and a beautiful, rich color.

Kumquat and Blood Orange Marmalade Recipe

Ingredients:

• 1 pint whole organic kumquats, sliced thin and seeded

• 1 organic blood orange, seeded, sliced thin and cut into 1/2 inch long pieces

• 2 1/2 cups water

• 1 1/2 cups organic raw cane sugar

Instructions:

1. Soak the kumquats, blood orange slices, and water overnight in a covered container.

2. The next day, place the mixture with cane sugar in a large saucepan.

3. Cook on medium heat, uncovered, until the mixture starts to thicken and reaches 225ºF on a candy thermometer.

4. Turn off the heat, transfer the marmalade to jars, allow it to cool, and then refrigerate to store. 

Practical Uses for Kumquat Marmalade

Our kumquat marmalade is incredibly versatile. Simply served, it's wonderful with toast, croissants, or other pastries. Here are a few practical uses that can elevate your culinary creations:

1. Plant Cheese Pairing: Pair it with a variety of plant-based cheeses, especially soft and creamy ones to apply to whole grain toast or fresh baked croissants.  The marmalade's acidity cuts through the richness, creating a balanced bite.

2. Dessert Topping: Drizzle it over vanilla ice cream or use it as a filling for pastries and cakes.

3. As a Glaze: Use it as a glaze for roasted vegetables, plant-based roasts or rosemary baked yams  to add a sweet, citrusy note to savory dishes.

4. Glaze for Ricotta al Forno: One of my favorite applications is using the marmalade as a glaze for Ricotta al Forno. The sweet and tangy flavors perfectly complement the creamy, baked ricotta. Serve as a light dessert or as a wonderful complement to a charcuterie or cheese board.

Making kumquat marmalade has become a cherished tradition, one that recalls the vibrant community of San Diego's farmers markets. Try this kumquat and blood orange marmalade recipe, and let the flavors transport you to share in the memories of our sunny hillside orchard in Mission Hills.