Kumquat Marmalade with Rosewater

Kumquat Marmalade with Rosewater

Golden sweetness…

For this marmalade or spoon-sweet “Glyko tou koutaliou”, depending what you choose to make, removing the seeds is a little time consuming…

By slicing the fruit to create your marmalade, or you can cut them in half, making a thicker spoon-sweet.
Delicious as a topping on vanilla ice cream or Greek yogurt… adding some almonds too!

Kumquat Marmalade with Rosewater
Kumquat Marmalade with Rosewater
Kumquat Marmalade with Rosewater

Kumquat Marmalade with Rosewater

Ingredients

500-600 g Fresh Kumquats

500 g granulated sugar

500 ml water

1 cinnamon stick, (optional)

2 tablespoons rosewater, or orange blossom

Method

1. Prick the kumquats in a few places with a toothpick. Bring a pot of water to the boil and then add the whole kumquats and simmer for 15 minutes drain and allow to cool.

2. Slice in half each kumquat with a sharp pairing knife and remove out the pip. If you want it fine for the marmalade option, finely slice each kumquat otherwise leave it chunky for the spoon sweet.

3. Dissolve the sugar and water in a pot and bring this to the boil. Add the chopped up fruit with the cinnamon stick and boil vigorously for a few minutes and then turn it down to a slow boil (lid off) and simmer for 45 minutes.

4. By this time the marmalade has a thick syrupy consistency, remove from heat and add the rosewater

5. Pour into sterilized jars* and seal. Or store in airtight container in the refrigerator for a couple of weeks.

*(Note: See page 46 of Sandra Loves, “The Sterilizing of Jars and the Preserving Process” for how to sterilize jars.)

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