If you’ve been following me for any amount of time you will know that one of my many
obsessions hobbies includes gardening. My gardening extends to tree growing as well, in fact, my yard’s fence is made out of dwarf citrus trees. All kinds! From naval orange to kumquats to citrons, I have a nice variety.
I was forced to pick all of my citrus this week because of the rare cold snap we’ve had here in Northern California. I’ve actually had to wear two pairs of yoga pants to do my chores in the morning. Anyway, I have a glut of citrus and I was scrabbling to find recipes to use all my citrus up. I made citrus curd. I made salted lemons – it was time for marmalade.
Since I am not a huge fan of eating plain ole kumquats, I thought the perfect application would be marmalade. Off the the Ball Blue Canning Book I went and found:
2 cups thinly sliced kumquats
1 1/2 cups chopped orange pulp
1 1/2 cups sliced orange peel
1/3 cup lemon juice
1 1/2 quarts water
Combine everything except the sugar in a large saucepan. Simmer for 5 minutes. Cover and let stand overnight in the refrigerator. The next morning, place your mixture back in a saucepan and cook rapidly until your peels are soft. Measure your mixture and add equal amount of sugar, stirring to dissolve. Bring to a boil, stirring often to the gelling point.
Remove from heat, skim foam and place in sterilized jars. Process in a water-bath canner for 10 minutes.
These looked amazing too: