Kumquat Marmalade


  • Kumquats, halved, seeded, blanched 750 g 1 lb 10.4 oz 50%
  • Sugar 750 g 1 lb 10.4 oz 50%


  1. Blanch the kumquats in boiling water; drain.
  2. Combine the kumquats with the sugar in a sauce pot and cook over medium heat until the rind of the kumquats is translucent or the mixture reaches 69° Brix.
  3. Let the mixture cool slightly, and then purée slightly in a Robot Coupe. It shouldn’t be completely smooth; it should be chunky.
  4. Cool over an ice water bath and refrigerate or portion into the desired bowls. Discard after 2 months.