Discover Why Kumquats Make Great Marmalade

If youve ever let curiosity get the best of you and picked up a pint of kumquats you may have been a bit disappointed when biting into one revealed a sour, dry, seed filled citrus that doesnt taste half as good as it looks. While they're not great for eating, kumquats have a wonderful flavor somewhere between an orange and a mandarin. Because youre meant to eat the skin, kumquats have been bred to be less bitter with tender flavorful skin. This makes them perfect for making marmalade. Since they dont have a ton of juice, youll need to add some liquid at the beginning. I like using shochu (distilled rice wine) because it adds a subtle flavor, and because it evaporates faster than water. But white wine, vodka, or water would all work just as well. For kumquats, honey is my sweetener of choice because the floral notes in the kumquats and honey dance around in harmony on your tongue. If you happen to have a vanilla bean sitting around, toss the seeds in to add a third dance partner. The best part about this recipe is that you dont need to add pectin. Thats because citrus peels contain as much as 30% naturally occurring pectin. Enjoy this kumquat marmalade on buttered toast in the morning, or use it in sauces and marinades to add a bit of sweetness and flavor.

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Marc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marcs been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.