Every spring, the kumquat tree in our backyard would produce a bunch of kumquats. We would never finish them. They can be eaten directly; they have a super sweet exterior and and really tangy interior. Perfect for marmalade! :D Instead of making the usual kumquat juice or giving them away, I decided to make marmalade with kumquats! We still have a lot left...Anyways, when life gives you kumquats, make kumquat marmalade! ;)

Ingredients (makes 1 pint, or 2 cups):
- 2 cups sliced kumquats (remove seeds & membranes, slice the kumquats into thin peels, then measure out 2 cups)
- 1 cup water
- 1 cup white granulated sugar

Save the membranes and seeds!

Brief Directions:
1. Let the sliced kumquats, water, and reserved membranes and seeds soak for 1 hour or more
2. Cook kumquats, water, and sugar for a total of 20-25 minutes
3. Let mason jar sit in boiling water for at least 10 minutes
4. Let jar's lid sit in hot, not boiling water for 5 minutes
5. Ladle marmalade into the mason jar.
6. IMPORTANT: Let the marmalade jar cool to room temperature (about 6-7 hours) then chill it in the fridge
7. After the marmalade has all set and been chilled, you can serve it.
8. Once the jar is opened, please keep it in the fridge for up to 3 weeks.

Music:
Music - "Little Tomcat" by Josh Woodward. Free download: [ Ссылка ]
Foxgloves from AudioNetwork
Golden Fields from AudioNetwork
Santo Rico by Twin Musicom (twinmusicom.org) Creative Commons Attribution ([ Ссылка ])

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