Kumquat Marmalade

5 from 1 vote

The preparation for this is a bit tedious but the flavor payoff is worth it! Bright, tangy, sweet, and floral, with this marmalade, a little goes a long way. I like to use it on top of pancakes and waffles or crepes, as a glaze for meats such as duck, paired with cheese, and in salads.

Course condiment

Cuisine American

Keyword citrus, condiment, dairy-free, egg-free, kumquat, marmalade, nightshade-free, nut-free, sauce, spread, vegetarian

Prep Time 20

Cook Time 40

Resting Time 2

Total Time 3

Servings

Calories 10kcal

Author Jenny Ross

Ingredients

2 cups kumquats quartered lengthwise, seeds removed and any thick white membrane cut off
1 tablespoon lemon juice 1 lemon
zest of 1 lemon
1 cup allulose
1 teaspoon stevia glycerite
pinch of salt
1 cup water

Instructions

Combine the kumquats, lemon juice, lemon zest, allulose, stevia, and water in a small pot. Stir and let sit for at least two hours.
Heat the pot over medium heat until simmering. Simmer, stirring occasionally for about 40 minutes, or until thickened and the mixture coats the back of a spoon. Let cool completely and refrigerate for up to 2 weeks or freeze for several months.

Notes

Makes 2 cups, serving size: 2 tablespoons.

Nutrition